A whole young chicken, cleaned and ready for the oven. Roasting a bird whole gives you something no portioned cut can match: crackling skin, meat basted by its own fat, and a carcass worth simmering into stock afterward. The centerpiece that turns dinner into a Sunday.
16 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 300 |
| Fat (g) | 19 |
| Cholesterol (mg) | 115 |
| Sodium (mg) | 105 |
| Carbohydrates (g) | 0 |
| Protein (g) | 30 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator, allowing 24 hours per 4 lb. Roasting: Roast breast-side up in a preheated oven at 425F for 15 min, then reduce to 350F and cook about 20 min per pound. Spatchcock and Grill: Remove the backbone, press flat and grill over indirect medium heat 45 to 55 min, skin-side up. Cook to an internal temperature of 165F at the thickest part of the thigh, then rest 15 min before carving.
Serving Suggestion
Roast whole with lemon and herbs for a classic Sunday dinner, or spatchcock and grill for crispy skin all over. Save the carcass for stock.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.