Whole Chicken - Medium
This is not just chicken. It’s something unique—it has flavor. Our birds live their entire lives outside on lush pastures with all their chicken friends, eating grass and bugs as nature intended. One time, a little old lady pulled us aside and thanked us for selling chickens that brought her back to her childhood. Give our recipe a try, and taste chicken again for the first time.
What you see is what you get. This is the entire chicken.
Our favorite way to cook the Whole Chicken is to roast it in the oven. Set the oven to 400°F, remove the Chicken from the package and pat dry. The dryer the skin, the crispier it will become. (If you have time, let it dry for about an hour.) Once it’s dry, rub with a touch of grapeseed oil, then season with salt and pepper, inside and out. Place in a roasting pan on a rack. Cook for 45 minutes or until the internal temp is 165°F. Let it rest for 20 minutes in a warm spot, uncovered. Carve and enjoy. If you're roasting a chicken and have a small household you can end up creating many meals off of this one. After eating roasted chicken the first night, remove the rest of the meat from the carcass and make a chicken salad, or even a homemade pot pie. The leftover bones make an amazing stock. Place the leftover carcass in a pot and cover with cold water. Add vegetables and herbs, and simmer for up to 24 hours. Strain, and you have the greatest homemade stock ever.