Member's Mark Whole Birds, priced per pound

Available in Stock

$0.00

Member’s Mark™ Fresh Young Chicken features all of what you want—and nothing you don’t. Like all-natural, wholesome chicken from flocks raised and processed in the U.S.A. with no antibiotics ever and fed a vegetarian diet (no animal byproducts!). With no preservatives or additives, the superior flavor of fresh, clean, nutritious whole chicken is the centerpiece of any meal for special occasions or every day. With enough servings to feed a family of 4 per whole chicken, it’s easy and convenient to add 1-2 more chickens per roasting pan to size-up for a larger crowd, or meal prep for the week with plenty of leftovers. Pan-roasted or cooked in a pressure cooker or rotisserie oven, and served “as is,” shredded for barbecue sandwiches, or sliced and diced for chicken soup, whole chicken is all you need for just about any chicken meal, and more.

Recipe Inspiration: Simple Roasted Chicken

Heat oven to 450 degrees.
Prepare chicken by rubbing 2 tbsp extra virgin olive oil over the entire chicken.
Simply season with sea salt, black pepper, or your favorite poultry seasoning to taste.
Stuff whole chicken with celery and onion for added flavor – or bread cube stuffing—if desired.
Add a ½ cup chicken stock or cooking wine, and ¼ cup butter (cut into cubes) to roasting pan.
Cover loosely with foil (tented), or with roasting pan cover.
Roast at 450 degrees for 10 minutes, and then reduce oven heat to 350 degrees.
Roast chicken 20 minutes for each pound, and until it reaches an internal temperature of 175 degrees Fahrenheit, as measured in the thigh.
Baste every 20-30 minutes.
Remove foil, or lid, for the last ½ hour of roasting, so the chicken gets golden brown.
Note: The chicken will take longer to fully cook when stuffed.
Once removed from oven, let chicken rest for 15-20 minutes to retain juices and tenderness. Viola! Enjoy.