Heartstone Farm

Spatchcock Chicken

Spatchcock Chicken

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Heartstone Farm

Spatchcock Chicken

Spatchcock Chicken

3.2-4 LBS AVG

Regular price $30.00
Regular price Sale price $30.00
SALE Sold out

Get the Best Chicken Dinner on the Table in Less Time 

Dig into a whole juicy, all-natural chicken with less cook time. Roast our all-natural chicken 25% faster when you opt for our Spatchcock Chicken. WIth the backbone removed, you can spread the whole chicken out for even, quicker cooking. 

Why Heartstone Farm Chickens are Better:

  • No Antibiotics, Growth Hormones, or Chlorinated Water Baths
  • Sustainably Raised in the U.S. on small family farms
  • Pasture-raised (seasonally May 1 - Nov 1)
  • Air-Chilled for Superior Quality
  • No Antibiotics
  • All Natural
  • Humanely Raised

Details

  • Avg 3.2 - 4 lbs
  • Sustainably raised in the U.S.
  • All natural. No antibiotics. No hormones.
  • Air chilled
  • USDA inspected
  • Flash frozen and wrapped in air-tight Cryovac - will last 12 months in your freezer

Shipping

HOW DO WE SHIP YOUR ORDER?

We carefully pack your order so it arrives in perfect condition at your front door. We use dry ice and compostable insulation to keep your order frozen and safe on its trip from our farm to your table.

  • FREE SHIPPING on orders $129 and above
  • $19.95 on orders under $129
  • We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV
  • Your meat is shipped frozen
  • We ship Monday-Thursday.
  • New England orders arrive the next day. Outside New England, orders arrive the second day.
  • You will receive an email with your tracking number when your order ships 
  • Insulated shipping boxes (compostable)  insure your meat arrives cold/frozen
  • We use dry ice and ice blankets 
  • MINIMUM ORDER $75

FAQs

Q: How are the chickens raised?

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.

Q: Where are the chickens raised?

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.

Q: Are your chickens organic?

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.

Q: What are the chickens fed?

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.

Q: What does “air chilled” mean?

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. Read more about how Commonwealth Pountry air-chills their chickens.

Cooking Tips

"My recipe is about as simple as could be - I take the Spatchcock chicken, rub it with olive oil and kosher salt, and I put it on the side of the grill where there's indirect heat at about 350 degrees. After a half hour or so I check the temperature to see if it's close - and for the last five minutes I put it on the "hot" side of the grill. I let it sit for ten minutes or so - and that's it. " - FARMER DAN

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Why Heartstone Farm Chicken is Simply Better

Heartstone Farm chicken is a cut above any store-bought chicken you've ever tried.

Our chickens are raised with exceptional care, resulting in a flavor that's unmatched.

We source our chicken from eight Amish-owned family farms in Central New York and partner with Morning Star Poultry, an Amish-owned processor in Fort Plains, New York, to ensure the highest quality from farm to table.

Unlike the mass-produced chicken found in supermarkets, our birds are raised on small family farms where every member of the family is involved in caring for them.

Our chickens are never given antibiotics or growth hormones. They thrive on pasture during the warmer months, and when winter comes, they are kept in cage-free barns, where they stay warm and have constant access to feed and water.

When it’s time for processing, our chickens are transported less than 30 minutes to Morning Star, a small, family-owned USDA facility.

One of the key differences with our chicken is the air-chilling process.

Most industrially processed chicken is cooled in chemical-laden water baths, causing the meat to absorb unwanted additives. At Heartstone Farm, we believe your family deserves better. Our poultry is butchered the same day it arrives at our facility, following all USDA guidelines meticulously. It then passes through several environmentally controlled chambers, where purified cold air circulates around the chicken.

The result? A healthier, safer, and more flavorful chicken that’s simply better.

A Note From Farmer Dan

I'll be honest - I had no idea what Spatchcock chicken was until a year ago. But now I'm a huge fan of this chicken - especially for grilling. In fact, I have a sort of routine during the warmer months: I will often grill a Spatchcock (or two) on Sunday - and have it for dinner. But the leftovers provide a few lunches and dinners during the week. Very convenient - and delicious!