WHOLE HERITAGE CHICKEN

One 3-4lb bird
New Hampshire, Cornish, Plymouth Rock, Delaware, or Leghorn

Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate.

This is a groundbreaking development for the heritage meat movement and the cause of biodiversity in food because our collaboration works towards preserving (and eating!) poultry that are on the brink of extinction.

Standardbred chickens are slow-growing and pasture raised to 16 weeks, more than double the industry standard. Each chicken is laced with ribbons of sun-yellow fat that self-baste the bird as it renders, resulting in silky meat and crackly bronzed skin.

Kansas-based heritage farmer Frank Reese, who has made it his life’s work to preserve endangered breeds of poultry, has worked for years to maintain stronger lines of chickens. Reese has partnered with his first-ever protégé, Jed Greenberg of Chosen Farms, to raise and process kosher and non-kosher chickens in New Jersey.

Good Shepherd chickens can be traced back over 100 years, are 100% antibiotic free, and are pasture raised. This is by far the juiciest, most flavorful bird on the market today.

Tamar Adler, in Vogue magazine, writes, "And the flavors! I am stunned by the Plymouth Rock, which smells like hay and has a marigold-yellow, pork-style fat cap beneath its skin. Its flesh is silky and grassy, bringing to mind smoked sablefish. The New Hampshire has meat that is almost lavender and tastes closer to an oyster, or perhaps Lardo di Colonnata cured in ancient marble, than to any chicken I’ve ever eaten. It’s rich in umami, that indescribable flavor in soy sauce, Parmesan cheese, truffles, and aged meat."