When it comes to chicken, does your family like light meat, dark meat, or both? When you have a whole chicken, it won’t matter because you’ll have both! We love whole chicken because they can feed a few people at once or many meals for one person and the leftovers don’t stop there - you can boil the bones to make chicken broth to make stews, soups, or just a flavour-booster for rice. This juicy whole chicken comes from our friends at Marc Caron Farms where they raise their chickens on a vegetarian diet, without using any hormones or steroids, and hand-cut and air-chill their chicken.

COOKING TIP: Grab your roasting pan and get ready to have the best smelling kitchen on the block. To make roasted chicken, first, preheat the oven to 350℉ and coat the outside of the chicken with oil or butter and season with salt and pepper or a premixed spice like Montreal poultry spice. Next, cook the chicken for about 85 minutes or until the thickest part of the breast and the thigh each read 160℉ on a meat thermometer, remove it from the oven, and leave it in the roasting pan to rest for 20 minutes or so. Don't forget to use the bones to make a delicious homemade stock!