2.5-3lbs of whole chicken goodness coming from Rowe Farms. Who can say no to that? They're raised without antibiotics and fed a diet of vegetable-based grains. You don't have to worry about choosing between dark or white meat and you probably won't need to worry about cooking for the rest of the week either. Leftovers are encouraged.
COOKING TIP: You'll need to pull out your roasting pan or cast iron for this one. Be generous when you coat the chicken with oil (we like to mix in some butter, too). Make sure you get it in the cavity and under the skin! Once it's cooking, check the temperature on the thickest part of the breast and legs to make sure everything stays juicy. You want to take it out of the oven when the internal temperature of the breasts reaches 155°F and then let it rest in a warm place for about 30 minutes. The temperature should reach 165°F before carving. Don't forget to hold on to the bones for a delicious homemade stock! If you don't have time to cook a whole chicken, consider cooking a flattened chicken. You get the same amount of chicken but it is cut open so that it cooks a lot faster.