It is best and easiest to cook broilers whole by roasting or grilling. Seasoning on the outer surface of the skin does not penetrate through to the meat and only makes for a tasty skin. To season under the skin gently break the membrane that holds the skin to the muscle by sliding your fingers along the breast, down the thighs, drumsticks and across the back. Now you can run your hands under the skin a second time to rub spices, herbs, butter or oil under the skin. Also add herbs, spices, and/or citrus wedges to the inside cavity of the bird. Cook whole in the oven or on the grill until an internal temperature of 165°F is reached.
Save chicken carcasses and bones for making stock. Be creative with your leftover meat and reincorporate into new meals like Chinese chicken salad, chicken pesto pasta, or a sesame chicken stir-fry.
Glynwood chickens come with their innards, heads, necks, and feet removed.
Our Freedom Ranger meat birds are raised on pasture all summer long where they spend their days scratching at the earth and dust-bathing in the sunlight. We move our birds every day, giving them fresh grasses and insects to forage on, while also fertilizing our pastures.