We are a whole animal butcher. This is why YOU should be a whole animal cook.
We’ve all been there— standing in front of a mountain of styrofoam trays filled with chicken parts. You have a recipe, you see the parts, and 15 minutes later you’re buzzing through self-checkout.
What we would like to suggest is this: swing by your friendly neighborhood meat counter and ask us how YOU can become a whole chicken roasting impresario— it’s astonishingly easy and you won’t believe the results.
Our chickens come from Kadejan, in Glenwood, MN, where they enjoy a free-range lifestyle and high-quality natural feed. They are processed with an air chiller— this means that the breasts are unbelievably succulent, the legs absurdly meaty, and the skin is perfectly crispy. In an hour and fifteen minutes you could have a life-changingly great dinner for four on the table, and because it’s Cheap Chicken Month, the bird’ll run you less than $20. This is an A+ January vibe.
Now what you’re all really here for, the recipe - short & sweet because it really is that easy!
WHOLE ROASTED CHICKEN Serves 4-6
Preheat your oven to 450°.
Season your chicken outside and inside the cavity with salt, pepper, and herbs/spices of your choice (did you know we sell our house-made rubs in the shop too?!)
Place chicken on a wire rack set inside of a baking dish.
Roast your chicken until it registers an internal temperature of 160° in the deepest part of the breast, about 50-60 minutes, or until juices run clear when the chicken is pierced between the thigh and the body.
Let the chicken rest 10-15 minutes before serving.
Carve and enjoy. Be sure to use the drippings from the chicken as a sauce on their own, or mix with flour to create a quick gravy.
Looking to get even more nerdy about chicken butchery? Check out our upcoming class taught by Head Butcher, Dewey Ikeda!