Whole Heritage Chicken – Small (2.5–3.5 lb)

Our Small Whole Heritage Chickens weigh 2.5–3.5 pounds, making them a versatile choice for couples, smaller families, or anyone who loves the flavor of a whole roasted chicken without needing a larger bird.

These aren't conventional chickens raised as quickly as possible. We raise slow-growing heritage breed chickens for up to 3 months, giving them considerably more time to grow and develop naturally. They're raised outdoors on pasture and moved to fresh ground every day, where they can forage through grass and clover and express their natural behaviors.

We supplement what they find on pasture with a carefully selected 100% corn-free and soy-free feed. Our chickens are raised without vaccines, antibiotics, or added hormones and without the shortcuts commonly used in industrial poultry production.

That slower, more natural approach produces chicken with rich, old-fashioned flavor, beautiful skin, and a firmer, more natural texture than conventional poultry. This is chicken raised the way we believe it should be — slowly, outdoors, and with tremendous care.

A Versatile Smaller Roaster

At 2.5–3.5 pounds, these birds are an excellent size for a smaller family dinner. Roast one whole, smoke it, or spatchcock and grill it for beautifully crisp skin and quick, even cooking.

Pat the chicken dry, season generously with salt, pepper, and your favorite herbs, and roast at 425°F for 15 minutes. Reduce the oven to 375°F and continue roasting until the thickest portion reaches a safe internal temperature. Allow it to rest before carving.

Don't Waste the Bones

After dinner, save the carcass and bones for nourishing homemade chicken stock or bone broth.

Cover the bones with water, add a splash of apple cider vinegar, and cook low and slow for 12–15 hours on the stovetop or in a slow cooker, or approximately 2 hours under high pressure in an Instant Pot. Strain before storing.

And don't miss the two "oysters" tucked along the back near the thighs. They're two of the most tender and flavorful bites on the entire chicken and have traditionally been considered the cook's reward.

This is how chicken is supposed to taste — slow grown on pasture, moved to fresh grass every day, and raised with care from beginning to end.

Organs sold separately.