Member's Mark Young Whole Chickens, priced per pound

Versatile Cooking Options

Member's Mark Whole Chickens, priced per pound are a perfect choice for a variety of cooking methods. Whether you prefer roasting whole, breaking it down into parts, or creating a rich homemade stock, this chicken is ideal for soups, stews, grilling, or slow roasting. With enough servings to feed a family of four, it makes an excellent centerpiece for any meal, especially during special occasions!

Convenient Packaging

Each package contains two whole chickens, offering flexibility for meal planning. Store them in your fridge for a quick meal today or keep them in the freezer for future use. With these whole chickens on hand, you'll always have wholesome options for family dinners or meal prepping.

Quality You Can Trust

These chickens are humanely raised cage free, with no antibiotics ever, and fed a diet of 100% vegetarian feed. Our commitment to quality ensures you can feel confident about what you serve to your family. Cook thoroughly to an internal temperature of 180°F for optimal safety and taste.

Nutritious and Protein-Packed

Member's Mark Whole Chickens, priced per pound are not only versatile but also a great source of protein, providing 21g per serving. Incorporate it into salads, stir-fries, or your favorite recipes for a nutritious boost that fuels your day.

Recipe Inspiration: Simple Roasted Chicken

A classic, no-fuss roasted chicken that delivers crispy skin and juicy flavor. Perfect for family dinners or weekend gatherings!

Ingredients

• 1 whole chicken
• 2 tbsp extra virgin olive oil
• Sea salt, to taste
• Black pepper, to taste
• Poultry seasoning, optional
• 2 celery stalks, cut into chunks
• 1 onion, quartered
• ½ cup chicken stock or cooking wine
• ¼ cup butter, cut into cubes

Directions

1. Preheat oven to 450°F.
2. Pat chicken dry and rub evenly with olive oil. Season with salt, pepper, and poultry seasoning, if desired.
3. Stuff cavity with celery and onion for added flavor.
4. Place chicken in a roasting pan. Add chicken stock or wine to the pan and distribute butter cubes around the chicken.
5. Cover loosely with foil and roast at 450°F for 10 minutes.
6. Reduce heat to 350°F and roast 20 minutes per pound, basting every 20–30 minutes.
7. Remove foil during the last 30 minutes to allow the skin to brown. Cook until the internal temperature reaches 165°F in the thigh.
8. Let rest 15–20 minutes before carving to retain juices.

Note: If stuffing the chicken, allow additional cook time and ensure proper internal temperature is reached.