Is there any smell better than cooking a whole chicken in your oven? We don’t think there is. Cooking a whole chicken is actually pretty easy to do and is a great way to create a lot of food for only a few truLOCAL points. Use this chicken to feed multiple people at once or one person for a week's worth of leftovers. Another great reason to cook the whole chicken is because you get all of the great parts: the breasts and the thighs, the light and the dark meat. You can feel good about the chicken you eat when they have been sourced from Ontario farmers that raise their chickens in the highest standards. These chickens are organic, GMO-free, and raised without growth hormones or antibiotics. Nothing but delicious organic chicken. *Please note product is without giblets.

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 if you want it to get crispy! Once it's golden brown, check the temperature on the thickest part of the breast and legs. You want to take it out of the oven when the internal temperature of the breasts reaches 160°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 simmer the bones with water for a delicious homemade chicken stock!