Naturally raised whole chicken from Vermont

Average chicken is approx 6.5 lbs.  

Our whole chickens are sourced from Misty Knoll Farm where the birds are raised in optimal conditions, ensuring they are healthy, happy, and free from unnecessary antibiotics or hormones. This results in a superior product that is not only delicious but also ethically produced.

Thanks to our meticulous selection process and high standards, these whole chickens boast a natural, robust flavor that is both rich and nuanced. Whether roasted, smoked, or slow-cooked, these chickens provide a perfect canvas for a wide array of flavors and culinary techniques.

Cooking a whole chicken can be a rewarding culinary experience, yielding delicious results that can be enjoyed in various meals. Here's a brief overview of how to roast a whole chicken, one of the most common and straightforward methods:

Roasted Whole Chicken

Ingredients:

• 1 whole chicken (about 6 pounds)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or melted butter
• Optional: herbs and aromatics (like garlic, lemon, rosemary, thyme)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).

2. Prepare the Chicken:

   • Remove the chicken from its packaging and, if present, remove the giblets from the cavity. Rinse the chicken inside and out (optional, as some health guidelines advise against rinsing poultry) and pat it dry with paper towels.
   • Season the cavity of the chicken with salt and pepper. If you're using them, place your chosen herbs and aromatics inside the cavity.
   • Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken cook evenly
     
     
3. Season: Brush the outside of the chicken with olive oil or melted butter. Season generously with salt and pepper, and any other exterior seasonings you'd like to use.
   
4. Roast: Place the chicken breast-side up in a roasting pan or on a rack in a baking dish. Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh, not touching bone.

Rest: Once cooked, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring the meat is juicy and flavorful.

Serve: Carve the chicken and serve it with your choice of sides, such as roasted vegetables, potatoes, or a fresh salad.

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.