Pasture Raised Whole Chicken
4.5 lbs avg, whole bird |
Vital Choice Guarantee: We'll replace your product or refund your money if you're not satisfied.
- Whole chickens
- Average 4.5 lbs
- Pasture-raised outdoors
- No antibiotics/hormones
- Certified Paleo Approved*
- Certified Wildlife Friendly**
- Product of USA (California)
- Feed Certified Organic, Soy-Free, GMO-Free
*Paleo Foundation; **Wildlife Friendly Enterprise Network
Vital Choice chickens are raised outside on pasture, without antibiotics, by Pasturebird of Southern California.
Our birds belong to the Freedom Ranger breed — a hybrid of American and European heritage chicken breeds.
Compared with “pure” heritage breeds, our birds offer a more robust meat-to-bone ratio, and slightly bigger breasts — along with the luscious dark meat that comes from a life spent entirely on pasture.
Like pure heritage breeds, they grow more slowly than industrial birds, and boast normal, healthy well-proportioned bodies.
The birds are never de-beaked and never receive antibiotics — which most poultry farms feed to their chickens to accelerate growth artificially.
And, Vital Choice chickens grow for 11 weeks, versus the 4-5 weeks typical of industrial farms, whose birds develop deformed bodies because of their breeding and unnaturally rapid growth. (See “How American chicken changed”, below.)
Rotationally grazed, nutritionally superior
The methods employed by Pasturebird meet the criteria of the rigorous French Label Rouge poultry standard, which preserves time-tested traditions that produce wholesome, nutritious, “real” food.
Every day, pickup trucks pull the screened, floorless, fabric huts that house the birds — called “chicken tractors” — to new pasture, so they can feast freely on grass, weeds, seeds, insects, and worms.
This mobile housing ensures that the birds enjoy fresh, rich pasture every day, and allows each patch regenerate for 90 days before being grazed by a new flock.
It also builds organic matter, helps the soil hold moisture, and lets native grasslands sequester carbon from the air and store it in the soil.
In addition to natural, fertilizer, pesticide & herbicide-free pasture, the chickens are given certified organic, soy-free, GMO-free feed.
Thanks to these practices, our pasture-raised poultry has less fat, less saturated fat, more vitamin A, and more omega-3s, versus either industrial chicken or standard free-range* birds.
How American chicken changed
From the 1930s through the 1960's, poultry producers set out to raise bigger, cheaper chickens.
They achieved their goal, but that success resulted in the huge, bland, low-cost birds found in supermarkets.
Poultry producers did it through crossbreeding and by feeding their birds growth-accelerating antibiotics: a practice that may create antibiotic-resistant "super-bugs".
Today's "super-chickens" grow incredibly fast, but have trouble walking and suffer ailments caused by their grotesquely abnormal bodies.
As the journal Poultry Science put it, if humans grew as fast as modern broilers, "a 6.6 lbs. newborn baby would weigh 660 lbs. after two months.”
And, according to a 2017 study by the World Wildlife Fund, it takes six modern, factory farmed chickens to provide the same amount of omega-3s as one chicken from the 1970s.
We will only sell chickens grown naturally, without antibiotic growth-promoters, to a size at or below what the ASPCA calls a chicken’s "skeletal capacity.”
Nutrition & IngredientsIngredients:
Whole pastured chicken
Nutrition FactsWhole Pastured ChickenServing Size (4oz) 113gNumber of servings: Varies
Amount Per ServingCalories 240 Calories from Fat
% Daily Value*Total Fat 17g 22%Saturated Fat 4.5g 23%Trans Fat 0g 0%Cholesterol 100mg 33%Sodium 80mg 3%Total Carbohydrate 0g 0%Dietary Fiber 0g 0%Sugars 0g 0%Protein 21g 42%
Vitamin D 0mcg 0% • Calcium 20mg 2%
Iron 1.1mg 6% • Potassium 185mg 4%
RecipesThis preparation keeps lean heritage chicken as moist and as tender as possible.Pan Roasted Heritage Chicken
This recipe comes from the farm, and is tailored to lean heritage chicken.Prep time 1 hour, Cook time 25 minutesServes 4–6
- 1 heritage chicken cut into 8 skin-on
pieces (saving wings for stock)
- ¾ tsp salt, divided
- ¼ tsp fresh ground pepper
- 1 Tbsp butter
- 2 spring onions, root end trimmed & light part sliced into 2” pieces (green part saved for another use) or 10 whole pearl onions*
- 6 cloves garlic, peeled
- 1 lb asparagus trimmed and halved
- 6 sprigs thyme
- 2 tsp organic extra virgin olive oil
- ¼ tsp red chili flakes
- ¾ cup chicken bone broth or water
- 1 Tbsp lemon juice
*If using pearl onions, a small
amount of prep is needed to easily
remove the skin. Cut the ends off
both sides of the onion and place in
boiling water for 2 minutes. Strain &
cool the onions before removing the
- Preheat oven to 350°F.
- Season chicken with ½ tsp salt and ¼ tsp pepper on both sides. Let sit for an hour.
- Toss the spring onion (or pearl onions), garlic, asparagus & thyme with oil, ¼ tsp salt and chile flakes.
- Heat oven-safe skillet on stove over medium-high and allow to get hot. Add butter and swirl in the pan.
- Add chicken skin side down. Cook until skin crisps (5 mins). Turn chicken. If the skin sticks to the pan it is not ready to turn!
- Add vegetables to pan in a single layer. Put pan in oven and roast for 12 minutes or until chicken is cooked and registers 165°F.
- Remove pan from oven. Divide vegetables and chicken among plates, leaving the thyme in the pan.
- Return the skillet to stove top over medium heat. Stir in stock and lemon juice. Cook to heat the stock, about 3 – 5 minutes. Spoon sauce over chicken and garnish with chopped thyme.
- 1 heritage chicken cut into 8 skin-on
- Keep frozen.
- Keeps for up to one year when frozen.
- Your birds will arrive frozen, vacuum-sealed, and ready to go straight into the freezer.
- Do NOT cut open the vacuum-sealed bag until it's time to cook the bird.
Thaw your bird in the refrigerator. A typical frozen bird will take a full day to thaw.
- Submerge your vacuum-sealed chicken in cold tap water, changing the water every 30 minutes.
- An average chicken should thaw completely within 3-4 hours.
Do not allow a thawed bird to sit at room temperature for more than 30 minutes before cooking.
Cutting and Cooking
After it is completely thawed, you should cook your bird within 5 days to maintain its freshness and quality.
Follow standard instructions for cooking chicken, which vary by method. Our birds are a bit leaner than standard supermarket chicken, and may cook somewhat more quickly.
For enhanced flavor, consider brining your chicken, which can be done while it thaws, or after it’s completely thawed. Rinse the bird well. Dissolve ½ cup kosher salt per gallon of water, and immerse your bird in this solution for a minimum of 2 hours, or overnight.
Our chickens are shipped to you whole ... here's a great video showing some simple ways to disassemble them:
Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).
Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.
Standard Shipping Fees
- Up to $49.99 = $6.95 shipping
- $50 - $98.99 = $12.95 shipping
- $99 and over = FREE shipping
Overnight shipping and other premium services cost extra; for more information, see our Shipping page. (Live shellfish ship overnight at no extra cost.)
- We cannot ship perishable goods to PO boxes.
- Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
- Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
When will my frozen foods arrive?
- Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
*Except when a holiday falls on the designated shipping day.
For more information, see our Shipping page.