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Pasture-Raised Whole Chicken (Frozen)

from $22.00

Our chickens are raised from chicks right here at Shining Mountains Farm on a diet of non-GMO feed and fresh greens. At 3 weeks old, they move onto pasture to rotationally graze on a field of oats, wheat, flax, alfalfa, buckwheat, peas, rye and bugs. They’re greeted daily and raised with love.

NOW AVAILABLE FOR FARM PICK-UP

Complete your order here, then text Paige to coordinate farm pick-up.

Size:

Our chickens are raised from chicks right here at Shining Mountains Farm on a diet of non-GMO feed and fresh greens. At 3 weeks old, they move onto pasture to rotationally graze on a field of oats, wheat, flax, alfalfa, buckwheat, peas, rye and bugs. They’re greeted daily and raised with love.

NOW AVAILABLE FOR FARM PICK-UP

Complete your order here, then text Paige to coordinate farm pick-up.

How to Cook Your Chicken

Whether you want crispy, fall-apart, or set-it-and-forget-it, here are our favorite ways to cook a whole pasture-raised bird:

1. Classic Roast Chicken (Crispy Skin, Juicy Inside)

Best for: first-timers, Sunday dinners, meal prep

  1. Preheat oven to 425°F.

  2. Pat the chicken dry and season generously (salt, pepper, herbs, or your favorite blend).

  3. Optional: Add halved onions, lemon, or herbs inside the cavity.

  4. Roast 1 hour to 1 hour 20 minutes, depending on size, until the thighs reach 165°F.

  5. Rest 10 minutes before carving.

Tip: Pasture-raised birds are leaner, so don’t overcook. High heat helps keep it juicy.

2. Pressure Cooker / Instant Pot (Fast, Tender, Shreddable)

Best for: soups, tacos, easy weeknights

  1. Add 1 cup broth or water to the pot.

  2. Place chicken breast-side down.

  3. Season well.

  4. Cook on High Pressure for 25–35 minutes (depending on size).

  5. Natural release 10 minutes.

You’ll get tender meat and a pot full of rich broth.

3. Slow Cooker (Pull-Apart + Hands-Off)

Best for: busy days, bone broth after

  1. Season the chicken and place it in the slow cooker (no liquid needed).

  2. Cook on Low for 6–8 hours or High for 4–5 hours.

  3. Meat will be very tender and fall off the bone.

4. Spatchcock on the Grill or Oven (Even Cooking, Extra Crispy)

Best for: cooks who love quick roasting + crispy skin

  1. Remove the backbone (or ask a butcher) and flatten the chicken.

  2. Rub with olive oil + seasoning.

  3. Cook at 425°F for 40–50 minutes, or grill over medium heat until done.

5. Make Stock with the Bones

Save the carcass! Add bones to a pot with onion, carrot, celery, herbs, and water. Simmer 8–24 hours for a nutrient-rich broth from your pasture-raised bird.