Best cooking method:
Roast in the oven following simple per pound time and temperature instructions that accompany your recipe of choice. Nice olive oil, a good spice rub, some fresh herbs. Keep it simple! Trussing and spatchcocking are great tricks, but a roasted chicken really speaks for itself– no frills needed.
A meat thermometer comes in handy for checking doneness of poultry.
There’s nothing quite like a whole roasted bird.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.