Our broiler (or meat) chickens are moved to fresh pasture daily which means that they are healthier, happier, and tastier. Their diet of grass and bugs is supplemented by a GMO-free feed we source from a local feed mill. Learn more.
Whole
Whole Roaster
Our whole chickens range from 3.5 lbs to 6 lbs (they are designated as large and small on the order form). This is by far the most economical way to eat better chicken. It’s easy to get three meals out of one bird (1) Roast chicken (2) Chicken salad (3) Chicken soup.
Whole, Parted
Learning how to part out your own whole chicken is the most economical way to get the most out of a chicken. But sometimes you don’t have time to cut one up and you want the benefit of a whole chicken. This is why we offer a whole chicken that has been pre-parted. The package includes two legs, two thighs, two boneless breasts, two tenders, two whole wings, one back, and a pack of giblets.
Parted Cuts
Breast, Boneless and Bone-In
We sell both boneless and bone-in chicken breasts–considering that the bone-in weighs more than the boneless, they tend to be about the same price per pound. These chicken breasts are supple and succulent. Don’t cook them too long or they’ll dry out!
Drumsticks
If you’re looking for something yummy and economical to throw on the grill, you can’t go wrong with a pack of drumsticks. We love to prepare them with a marinade, and our kids love them because they can hold onto them like a sideways ice cream cone and chow down.
Thighs
This is a true farmer favorite. To be honest, we covet the thighs even more than boneless breast (which is popular primarily for its versatility). We highly recommend ordering a pack of chicken thighs at least once to taste the difference. Roast them in the oven or InstantPot, or throw them on the grill at low heat. Like with all chicken, make sure it reaches an internal temperature of 165 degrees F with the juices running clear before consuming.
Wings
Perfect for a tailgate or an elegant side to weekday meal. Chicken wings are tender and juicy, and, if cooked right, have a a crispy, salty skin that is sooo yummy. We like to prepare them in the oven, either lightly greased with butter, salt, and herbs, or smothered in our favorite sauce.
Organs & Bones
Backs
Chicken backs are great for making delicious stock. Sometimes we put our own stock on the order form, but you can easily order a bunch of backs yourself and make enough stock to freeze for delicious soups all year long.
Giblets (Liver, Gizzard, Kidneys)
We sell the giblets in one pound packages. There are many ways to prepare them. Perhaps the most common is to render them into a gravy to pour over a roast chicken and the vegetable sides that go with it.
