Fresh whole chickens without giblets. Aged on the bone for incredible tenderness and a natural bite.
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Raw chicken (fresh and frozen) should be handled with care to avoid food born illness. Frozen chicken should be cooked from frozen, or thawed overnight in a refrigerator or slowly in cool water. Frozen chicken products are typically good for up to 12 months when kept frozen. Fresh chicken should be either cooked or frozen prior to the best by/use by/sell-by date on the package. Expired chicken should always be discarded, regardless of appearance or smell.
Chicken is a versatile product that can be prepared in many ways: grilling, smoking, baking, frying, slow cooking, air frying, and other methods. Regardless of the chosen cooking method, all chicken products should be cooked to a minimum internal temperature of 165 degrees. We recommend cooking chicken products that contain bones, such as thighs and drumsticks, to an internal temperature of 180 degrees to ensure the product is cooked completely. A digital thermometer is recommended. While commonplace methods such as cooking chicken until the juice runs clear may work, we always tell our consumers to use a digital thermometer.