Whole Chicken 2.5-3.5lb

We proudly offer Murray's Chicken

• Antibiotic Free
• 100% Vegetable Diet
• Animal By-Product Free Feed
• Sustainably Raised
• Earth-Friendly Packaging
• Humanely Raised on Family Farms (HFAC certified)
• Certified Gluten Free
• American Heart Association certified as Lean
• No Preservatives or Flavor Enhancers

Grilling:

• Preheat the grill to a medium high heat, with a temperature range of 375-400°F.
• Brush and oil the grill grate to prevent sticking. Sear the chicken over the direct-heat area, turning once, until both sides are grill-marked. This typically takes about 2-3 minutes per side.
• Move the chicken to the indirect-heat area and cover the grill. Cook until the meat is moderately firm to the touch or until an instant-read thermometer inserted registers 165°F.
• Once done, transfer to a platter and let the meat rest for 5-10 minutes before serving.

Roasting:

• Preheat your oven to 350-375°F
• Rub 1 to 2 tablespoons of oil onto the meat's surface and apply your preferred herbs and seasonings.
• Place the chicken on a rack in a shallow roasting pan, making sure not to cover it.
• Roast the meat in the oven until it reaches an internal temperature of 165°F.
• Take the chicken out of the oven and allow it to rest for 5-10 minutes before slicing or serving. This resting period allows the juices to redistribute.

Frying:

• Choose the best cuts: Chicken breast, drumsticks, or boneless chicken thighs are excellent options for pan-frying since they cook through evenly without burning on the outside.
• In a shallow dish, combine flour, paprika, salt, and pepper or your preferred herbs and seasonings.
• Coat the chicken with the flour mixture.
• In a 12-inch cast iron skillet, heat about 2 cups of oil (1/4 inch) over medium-high heat. Cook the chicken, skin side down, for about 10 minutes or until light brown. Lower the heat to low, then turn the chicken skin side up.
• Cook the chicken uncovered for about 20 minutes, without turning it, until the juices run clear when the thickest pieces are cut to the bone (at least 165°F).

Holiday Shipping -

Tuesday November 21st - last day of shipping before Thanksgiving.

All orders placed Tuesday November 21 after 1pm through Monday November 27 before 1pm will ship Monday November 27th.

Where do you ship and how much does it cost?

For deliveries to the Northeast (excluding New Hampshire & Maine) shipping is $9.99 and FREE on orders over $150.

For deliveries outside of the Northeast see shipping rates below based on the order size.

When will you get your delivery?

You order is carefully packed with a thick 1.5" insulation and dry ice. Most orders are delivered in 1 day transit, however, we package them to last up to 72 hours in most conditions*. 

The box and insulation are fully curbside recyclable..

*Items may partially thaw in shipment but should arrive cold—below 40°F as measured with a food thermometer—if not solid frozen. As per the USDA Freezing and Food Safety Guidelines — meats that are refrigerator cold, partly frozen (solid), or frozen can be placed into the freezer for later use.

BEST WAY (Recommended) 

Our recommendation is to thaw in a pan or tray to catch any possible leaks. Defrost in the refrigerator prior to cooking. Meat, poultry, and seafood can be thawed in their packaging. It should take no longer than a day to fully thaw one pound of meat; larger cuts of meat will take longer. Most seafood can defrost in as little as 12 hours. 
  

FAST WAY 

Need to quick thaw — vacuum sealed products should be placed in cold water for 30 to 60 minutes. We suggest using a waterproof package or bag to keep water out. In cold tap water submerge the sealed bag, changing the water every 30 minutes as it continues to thaw. Smaller packages of seafood/meat will typically thaw in an hour or less. Larger pieces can take several hours.