Whole Chicken - Pasture Raised

Our pasture-raised chickens are raised the way nature intended — free to roam lush, shaded pastures throughout North Central Florida. Fed a natural diet and allowed to grow at a healthy, natural pace, our birds produce tender, flavorful meat you can feel good about serving your family. Humanely raised and carefully harvested, our chickens reflect our commitment to local sustainability and responsible farming, bringing truly fresh, wholesome poultry from our community directly to yours.

Our Favorite Recipe:

Ultimate Beef Tallow Roast Whole Chicken

• 1 whole chicken (4–5 lb)

• 3 tbsp beef tallow (soft or melted)

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 lemon (halved)

• 4 garlic cloves

• Fresh thyme or rosemary (optional)

• 1 onion or carrots (for roasting pan, optional)

Step 1 — Dry the chicken (VERY important)

1. Pat chicken completely dry with paper towels.

2. Salt all over and inside cavity.

3. Leave uncovered in fridge at least 1 hour (overnight = best).

**This step creates ultra-crispy skin.

Step 2 — Tallow rub

1. Rub beef tallow all over chicken, including under the skin over the breast if possible.

2. Mix spices and coat evenly.

3. Stuff cavity with lemon, garlic, and herbs.

 Step 3 — Roast

1. Preheat oven to 425°F (220°C).

2. Place chicken breast-side up on a rack or vegetables.

3. Roast:

   • 20 minutes at 425°F (crispy start)

   • Then lower to 375°F (190°C) and cook ~45–60 minutes more.

Internal temp:

• Breast: 160–165°F

• Thigh: 175°F (juicier)

Step 4 — Baste (optional but amazing)

Halfway through cooking, spoon melted tallow and juices over the chicken.

Step 5 — Rest

Rest 15 minutes before carving.

This keeps juices inside.

Chef secrets

• Tallow gives skin a deep golden, almost rotisserie-style crisp.

• Cooking on vegetables makes incredible drippings for gravy.

• Don’t cover the chicken — dry heat = crispy skin.