Description
Whole Chicken, approximately 3.5 lbs. This free-range chicken is raised without antibiotics and offers versatile cooking options for roasting, grilling, or breaking down into parts.
A whole chicken can be roasted in the oven for a traditional Sunday dinner, spatchcocked and grilled for faster cooking, or broken down into breasts, thighs, legs, and wings for various recipes. The bones and carcass can be used to make chicken stock.
Cooking: Roast at 375°F until internal temperature reaches 165°F in the thickest part of the thigh. Let rest for 10-15 minutes before carving.
Storage: Keep frozen. Thaw in refrigerator before cooking.
This product is processed in a facility that also processes mammalian species.
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