Whole Chicken

What it's good for:

Roast it at 425°F for about 1 hour until the thigh hits 165°F. Spatchcock it (remove the backbone, press flat) and it roasts in about 45 minutes on high heat. Rotisserie it if you've got one.

After dinner, throw the carcass in a pot with water, onion, carrot, and celery. Simmer 2–3 hours and you've got stock that'll make every soup you cook this week taste better.

Here's what you're getting:

These birds live on open pasture. They forage for bugs, grubs, and grass, supplemented with GMO-free feed. That varied diet is what gives the meat its flavor and the skin its color.

Pasture-raised chicken has a different texture than grocery store chicken, more bite, more flavor. The birds actually move around, so the muscle develops.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed whole chicken in the fridge for 1-2 days, or refreeze immediately if not using.