These are sold as a complete chicken, but cut into pieces and packaged as you wish. Just put your instructions in the note when you order. We include all of the "less desirable pieces" as part of the whole chicken weight, but if you want them in separate packages, we can do that. Necks and backs are ideal for making bone stock, that gut-healing, body-nourishing, flavor-enhancing miracle food! Seriously!! Soup, rice, and beans NEVER tasted so good before using BONE STOCK!! Watch for the blog post that details how to make it and what to do with it!
Place your Spring 2019 chicken orders by June 21 to take advantage of our best price. This price is offered ONLY pre-processing. Also, we have a limit on how many chickens we are currently raising, so we will close this pre-processing sale sooner than June 21, if we have reached our maximum. Orders will be finalized in June, when the chickens are ready to be picked up by appointment, the week of June 24-29.
To help you plan your purchasing, we will be raising a second batch of broilers; the "Pre-processing Sale" for that batch will open sometime in July and the birds will be ready for pick-up in October.
Meanwhile, here's my favorite way to bake 30-minute Cicken Pieces to have crispy skin and great flavor: Start with a sheet pan full of chicken pieces, like the one in the photo. You can see that a "whole" chicken, minus the breasts, fit on one pan. Preheat the oven to 450-500 degrees. Season the pieces. I like to salt and pepper both sides of the chicken pieces, then sprinkle generously with my home-made version of Tony Chachere's Original Creole Seasoning. Place the pieces, skin-side up and with a little space between each piece. Put in the pre-heated oven for 10 min. Turn each piece upside down and return to the oven for another 10 min. Turn each piece over again, and bake another 10 min. Awesome, crispy-skinned roasted chicken. Yum!! (You can use the same method with your own favorite seasonings.)