Whole chickens are dressed and ready to thaw and cook. They are highly versatile and a great value on a pasture-raised meat. Some methods we use for serving are roasted whole, boiled for soup or casseroles, cut up and oven-fried, or even spatchcocked and grilled. Lots of options! Be sure to save the bones for homemade broth. Whole chickens do not contain giblets.
