Heritage Breed Chicken - Small Broiler

Small Broiler Chickens — Pasture Raised Heritage Breed (Corn & Soy Free)

Our small broiler chickens (under 3.5 pounds) are slow-grown heritage breed birds raised on pasture using regenerative farming practices that support healthy soil, thriving ecosystems, and exceptional animal welfare. Smaller in size yet rich in flavor, these chickens offer tender, nutrient-dense meat with a more traditional texture and taste.

Raised outdoors with access to fresh pasture and fed a clean corn-free and soy-free diet, these broilers develop natural flavor and excellent cooking versatility. Their smaller size makes them ideal for quick roasting, grilling, spatchcocking, or preparing perfectly portioned meals for smaller households.

Why you’ll love them:

• Whole small broiler chicken (under 3.5 lbs)
• Slow-grown heritage breed for authentic flavor
• Pasture raised using regenerative farming methods
• Corn-free and soy-free
• Tender, flavorful meat with traditional character
• Perfect for smaller roasts, grilling, or weeknight meals

Simple cooking idea — Spatchcocked Roast Chicken:
Remove the backbone and flatten the chicken for faster, even cooking. Season with salt, pepper, garlic, and olive oil, then roast at 425°F for 35–45 minutes until golden and the internal temperature reaches 165°F. Rest briefly before serving for juicy, flavorful results.

Thoughtfully raised, naturally flavorful — real chicken for simple, nourishing meals.

Buy the whole bird and either roast or smoke whole, or grill it using the spatchcock method resulting in crispy skin across the entire bird.  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.