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Commonwealth Poultry

Whole Chicken

Whole Chicken

$26.00
$26.00
SALE Sold out
  • No Antibiotics
  • All Natural
  • Humanely Raised

Avg. 3-4 lbs - Serve 4-5 people

Around our house, we've got a Sunday tradition of roasting one of these chickens (sometimes 2!) for dinner. Not only do we get a wonderful Sunday dinner, but the leftovers are used for a few days afterward for lunches and dinners.

Make no mistake - these are not your supermarket, factory-farmed chickens. Your family and guests will discover the slightly sweet and savory flavor of real chicken, raised naturally, without antibiotics or growth hormones. 

We source our chickens from our friends at Common Wealth Poultry in Gardiner, Maine. In turn, Commonwealth gets its chickens from family farms in New Hampshire and Pennsylvania where they have close, long-term relationships.   

These  Whole Chickens are perfect for roasting, grilling, or frying, and are guaranteed to be tender, juicy, and full of flavor. Whether you're an experienced chef or just learning to cook, our chickens are easy to prepare and versatile enough to be used in a wide range of dishes.

Details

  • Avg. 3.5-4 lbs
  • Air chilled
  • Chicken is processed and packaged at Commonwealth Poultry in Gardiner, Maine
  • USDA inspected
  • All Natural - No Antibiotics - No Hormones
  • Hand cut and trimmed
  • Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer

Shipping

Free delivery on orders over $129

We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV.

We pack and ship your order frozen direct from our farm in Maine. All of our packaging can be composted or recycled (no styrofoam). Until we pack your box, our meat is kept in our freezers (at 0 degrees). We use ice blankets and dry ice to keep your precious meat super cold during its trip to you. Our packing team (our neighbors) like to say they are packing every order like it's going to their "favorite aunt."

$19.95 under $129. Minimum order $75.

Cooking Tips

  • Use a meat thermometer: Cooking a whole chicken can be tricky because you want to make sure the internal temperature is safe to eat, but you also don't want to overcook it and dry it out. To make sure you get it just right, use a meat thermometer. Insert it into the thickest part of the chicken (usually the thigh) and make sure it reads 165°F (74°C) before removing it from the oven.
  • Season the cavity: To add extra flavor to your chicken, don't forget to season the cavity. Stuff it with aromatics like onion, garlic, lemon, and herbs like rosemary, thyme, or sage. This will infuse the chicken with flavor from the inside out.
  • Let it rest: After you've cooked your chicken, let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more juicy and flavorful chicken. Tent it with foil to keep it warm while it rests.
  • Brine the chicken: Brining is a simple process of soaking the chicken in a solution of salt and water before cooking. This helps to infuse the chicken with flavor and keep it moist while cooking. For a whole chicken, use a large pot or container and mix 1/2 cup of kosher salt with 1 gallon of water. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours, or up to 24 hours.
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customer reviews

See more Whole Chicken reviews →

I believe that this is the best chicken I have ever tasted.

- Charlotte Moore Burlington, VT

Remarkably more flavorful, tender, and fresh compared to supermarket-purchased organic poultry!

- Lenaye Marsten Wells, ME

These chickens are wonderful! They're the perfect size, perfectly packaged, and taste delicious.

- Alex DiBacco Beverly, MA

Slide

More Than Just Great-Tasting Chicken

Our chicken might be the best you’ve ever tasted - but the flavor is just the beginning.

That’s because we source our chicken from Common Wealth Poultry, a small family-owned artisan processor in Gardiner, Maine. 

Common Wealth is on a mission to do much more than just sell chicken. 

As Ryan Wilson, the owner of Common Wealth, explains:

“From the farmers raising our flocks, the chickens themselves, to the truck drivers delivering them, every single employee here at Common Wealth Poultry, to you - we want to tremendously impact lives in a huge way.”

Farmer Dan's Note

Our standards for chicken are high. The chickens must be all-natural, never receiving antibiotics or growth hormones. We insist on air-chilling in the processing to capture the true chicken flavor. And they have to be delicious!

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FAQs

The chickens are reared in temperature controlled houses that allow them to have comfortable living conditions and do not restrict their movement. They are not confined, or over-stocked like factory farmed chickens are. Commonwealth hand selects the best growers, and ensures that humane treatment and practices are always being followed. Improperly raised birds don't taste anywhere near as good as well-raised birds.

Chickens are fed a diet that is 100% vegetarian and are not given growth-promoting antibiotics. They are raised and processed in a humane manner and are never adulterated in any way. That said, they are not certified organic. Certifications like organic, which merely dictate a 'worst case' scenario, are prohibitively expensive for farmers and processors below a certain size.

Chickens are fed a wholesome and nutritious recipe made of whole grain corn, soy, essential vitamins, and amino acids which support optimal development in our flock.

Chickens are primarily raised on small family farms in Pennsylvania, and to a lesser extent in New Hampshire. Commonwealth’s decision to raise birds outside of Maine was the result of an extensive sustainability analysis conducted in collaboration with the University of Maine, considering the carbon footprint of growing here versus in a warmer climate, and the emissions associated with multiple shipments of feed versus transporting birds once, among other factors. Given that quality is a primary motivating factor for us, we think this arrangement is the right balance between what makes sense environmentally, and what produces the best quality bird.

Air chilled is a method of poultry processing that involves cooling the chickens after they have been processed using only cold air, rather than submerging them in cold water. In traditional processing methods, chickens are usually chilled in cold water, which can lead to water absorption and dilution of the chicken's natural flavor.

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