Slow-growth heirloom chicken raised on pasture for exceptional quality and taste. Rich, distinctive flavor. Learn More
Taste the Heirloom Difference
Slow-growth heirloom chicken stands out for its exceptional quality and taste, rooted in traditional farming practices.
Originating from time-honored breeds selected for health and longevity, heirloom breeds grow at a natural pace, allowing their muscles to develop and infusing the meat with rich, distinctive flavor.
Raised on pasture, these chickens enjoy a natural diet, leading to a healthier and more flavorful product.
Chicken Cooking Guides
| Chicken Cut | Stove/Oven Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Breast | Medium Heat (sear) | 15 mins | 165 °F |
| Thigh | Medium Heat (sear) | 20 mins | 165 °F |
| Drumsticks | 400 °F (oven) | 30-50 mins | 165 °F |
| Whole Chicken | 350 °F (oven) | 1.5 hrs | 165 °F |
Note: The above guidelines are only guard rails. Stove tops, grills, and ovens all vary. Cook times should also take into account thickness of meat. To achieve a perfectly cooked chicken, always check temperature intermittently; a meat thermometer comes in handy.
How to Spatchcock a Chicken
Surprisingly easy to do, this simple technique guarantees moist meat + crispy skin in about half the time it takes to roast a whole bird.
- Place the whole chicken breast-side down, so you’re looking at the back of the bird.
- Cut up either side of the backbone with a pair of sharp kitchen scissors.
- Once removed, lay the chicken breast side up, on a baking sheet, flattening it out.
- At this point, you can season and then roast at 425 degrees for 40 minutes (internal temp of 165 degrees).
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