Whole Chicken

Perfect Roast Chicken 

1. (Major Bonus Point - Wash your bird and dry it.  Salt and season your chicken overnight.  Although an extra step, this will create the most delicious, moist, flavorful chicken, and is most definitely worth it!)
2. Preheat oven to 425 degrees F.
3. Open the skin on top and all around and slip big bats of butter all throughout under the skin.
4. Stuff a half lemon if you have it, carrots, herbs, a half shallot in the cavity.
5. Tie the wing tip to the end of the leg on the same side.  Then tie the two legs together to close up the cavity (See how Julia Child does it).  It's worth doing to keep in all the moisture in the wings and cavity.
6. Lay bird with breasts up in a deep pan into the oven.
7. Stick a diode thermometer into one of the breasts deeply to monitor the temperature.
8. Stir fry veggies on the stovetop, not the pan of the chicken.  It makes them so much better.  I do shallots, garlic, potatoes (preferably cooked and cooled at least twice).  I add some fresh herbs at the very end.
9. The official temperature you're looking for is 165.  So add a grain of salt to that.
10. Cheers and enjoy!

All of our chicken is mobile pasture-raised.  That means that the chickens are moved to new fresh grass every few days, so they are in a totally clean, fresh environment, just like they would if they were living in the wild.  They are able to eat new forages, lay down on clean land, be under the sun, have clean water and a clean home.  They lay their manure down and eat everything down, and we move them again to new pastures every day.  

This makes for the cleanest, nutrient-dense food, from animals living a real life under the sun and stars, eating forages, mobbing together, manuring, and moving on to fresh pasture.

Less than 1% of chickens are raised this way in the United States.  Support real, regenerative food!

All of our chicken is free of Toxins including GMOs, MRNA, Vaccines, Hormones & Antibiotics