Whole and large. Did you know, like a turkey, the bigger the chicken the more meat per pound you are buying? A best-buy for folks who are serious about eating healthy and saving money. The leftover parts are ideal for making bone stock, that gut-healing, body-nourishing, flavor-enhancing miracle food!
Did you know that you can roast a frozen chicken, straight from the freezer, and have it for supper? Brown it breast-side down at 500 for 15 min. Turn it over and roast another 20 min. Season, cover, and continue to roast at 200 for 3-4 hours, depending on size and how many are in your roaster. I often do two at a time, because they fit in the roaster pictured in the photo, and because I can have roasted chicken for supper, cooked chicken ready for another meal like Chicken Enchiladas, and still more for the freezer for another time. I love leftovers!
Alternatively, I thaw the chicken out and cut it apart to use the dark meat separately from the breast. Just keep the unused parts in a covered container in the fridge until you're ready to use them.