Heritage Breed Chicken - Large Roaster
The most economical way to eat Pasture Raised Chicken!
Large Roaster Chickens — Pasture Raised Heritage Breed (Corn & Soy Free)
Our large roaster chickens (averaging 4.5+ pounds) are slow-grown heritage breed birds raised on pasture using regenerative farming practices that prioritize animal welfare, soil health, and natural growing rhythms. The result is a beautifully structured bird with exceptional flavor, firm texture, and nutrient-dense meat — the way chicken is meant to taste.
Raised outdoors with access to fresh pasture and fed a clean corn-free and soy-free diet, these roasters develop rich flavor and natural juiciness that shines whether roasted whole, smoked, or prepared for slow family-style meals. Perfect for Sunday dinners, holiday gatherings, or weekly meal prep, they deliver both premium quality and versatility.
Why you’ll love them:
- Large whole roaster chicken (average 4.5+ lbs)
- Slow-grown heritage breed for superior flavor and texture
- Pasture raised using regenerative farming methods
- Corn-free and soy-free
- Ideal for roasting, grilling, smoking, or slow cooking
- Perfect centerpiece for nourishing, traditional meals
Simple cooking idea — Classic Herb Roasted Chicken:
Pat dry and season generously with salt, pepper, garlic, and fresh herbs. Roast at 425°F for 15 minutes, then reduce to 375°F and continue cooking until the internal temperature reaches 165°F at the thickest part. Rest before carving to keep juices locked in.
Raise the standard of your roast chicken — thoughtfully grown, deeply flavorful, and truly farm raised.
Don't waste the bones though, make nutrient dense, immunity strengthening bone broth! Add the bones to a pot, cover with water, add a splash of apple cider vinegar, and cook on low for 12-15 hours (stovetop or crockpot) or 2 hours of high pressure in an Instant Pot. Strain before pouring into jars.The best part about buying a whole chicken are the two succulent "Oysters" on the back side of the bird. These are customarily offered to whoever cooked or carved the bird.This is how chicken is supposed to taste - fresh and full of flavor from living on lush green pastures, eating grass and clover while being moved to fresh ground every day. Organs sold separately.