Carve out some time...

whole-roasted-chicken-dinner

Can you remember the last time you carved your very own chicken? Our guess is that it has been a while. We get it, who has an hour and a half to prepare a bird from scratch? And carving can be so intimidating... yet the idea of sitting down next to your whole roasted chicken, grinning with delight across the table from your special person is so alluring...

whole-roasted-chicken-cut

Be emboldened! Take hold of your well-deserved, locally-sourced, antibiotic-free, hormone-free, dry-brined Whole Roasted Chicken with wilted organic arugula, charred lemon and chimichurri. It’s elegant and versatile, juicy and tender. Pairing it with sides is a cinch - get our Spicy Garlic Broccoli and Roasted Rosemary Garlic Rainbow Potatoes to round it out.

whole-roasted-chicken-serve

When it’s time to dig in, the art of chicken carving is simpler than you think:

Step 1: Use a sharp kitchen knife to make a deep slice vertically down the center of the chicken. Then cut along the inside of the thigh to remove the breast meat from the rib cage. Do this on both sides of the breast bone.

Step 2: Next, remove the legs by pulling the bone away from one side of the chicken, then cut through the connective joint and give it a wiggle to remove the entire leg and thigh.

Step 3: Carve the wings in the same way. Pull each wing away from the chicken, cut through the connective joint, the give it a wiggle to remove.

PRO TIP: Throw the bones in a crockpot and cover with a little water and let it go on low all night to make your own bone broth.