Whole Story

can you purchase the chicken that is going on sale Fri 2/18/2011 online?there is not a store within a 100 mi of where I live. If so, how do i go about purchasing it?

Hello. Thanks for the wonderful sale. Many years ago the Meadowbrook Art Gallery at Oakland University in Michigan invited Jacques Pepin to prepare the menu for our annual fundraiser, Picnic on the Grass. The Board of Directors was invited to a cooking demonstrtion by Jacques, and it was wonderful. He had chickens purchased from a nearby farmer and showed us how to make simple roasted chicken. You can use any recipe, spices you like, or whatever, but the cooking time and procedure is the important thing about this dish. Prepare the chicken as you wish. Then raise the temperature to 450 degrees. Put the chicken in the oven, brest side up, and lower the temperature to 400 degrees. Cook 20 minutes. Then remove the chicken from the oven and turn it over to cook for 20 more minutes. Repeat turning it and cooking for 20 minutes each time until the chicken is done as different sizes take more or less time. This system makes the most moist chicken I have ever eaten. I usually rub it with herbes de provence prior to baking, but I have used a hundred other methods too. Bon appetite. Jody Bowen

Can we call ahead and have them quartered?

Does "chickens have access to outdoors" mean they are actually outside or they just have access?

Mustard rubbed roasted chicken makes the juiciest roasted chicken with a delicious crisp crust. Plus, it's easier than you think. Salt and pepper (you can also add your favorite chicken seasoning, optional) the inside and outside of the bird. Rub prepared mustard (about a quarter cup) on the inside and outside thoroughly. Optional: add an onion, carrot and celery to the inside of the bird. Roast as usual. No flipping, turning, or fussing. Easy. By the way, I tried this on the turkey this past Thanksgiving. Same moist, delicious results without babysitting the bird.

Hi, this may seem like a crazy question for you seasoned cooks, but here goes. If I put two chickens in a roasting pan, how much longer should I allow time-wise? Will they still cook evenly? I love the Whole Foods chickens but they're kind of on the small side and I was going to do two of them since we're having dinner guests on Friday. Two would fit well in my turkey roasting pan. Thank you !!

Are these chickens hormone-free also? Please let us know.

Please bring a store to Virginia Beach, VA. We are sorely needing a Whole Foods in the area. I am moving to Virginia Beach from Marietta and hate it that I will not be able to shop at Whole Foods any more!!! Please come to Virginia Beach soon.

Roasted Chicken Remove backbone and flatten chicken pressing firmly on the breast bone. Rub with salt and pepper then place in a well oiled ceramic dish or roasting pan to accommodate the flatten chicken. Add garlic gloves (personally like garlic so 6 to 8 would not be uncommon) to personal taste, yukon potatoes, fresh poultry seasoning (thyme, rosemary, sage - plastic containers in produce area). Additional root vegetables if desired. Cover with aluminum foil. Bake at 425 degrees for 30-45 minutes (test with thermometer) not touching bone or pan. Remove foil to allow chicken to brown. Let rest 10-15 minutes. Carve into pieces and plate with vegetables. Yum, yum... thank you for the opportunity to post recipe.

What exactly does, "have access to outdoors mean" by your standards? Are they raised outdoors or are they in a coop? Is it possible I could get chickens that have not spent any actual time outdoors? Or are they put outdoors for a certain number of hours? Do they have any access to fresh grass or to a "free range" or actual pasture? If not, does or will WF ever sell pasture-raised chickens? They make great broth. Very gelatinous.

I was wondering why recipes aren't included with taking the skin off the of chicken. It would certainly cut down on the fat! Also, the recipes have more sodium than I can have!

Below is a wonderful whole chicken recipe!!! Mimi's Sticky chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken, about 3 pounds ** 1 cup chopped onions Combine all spices (first 8 ingredients) in small bowl. 1.Rinse chicken, inside and out. Drain well. 2.Rub spice mixture over skin and the inside of chicken. 3.Place in a resealable plastic bag, seal and refrigerate overnight. 4.When ready to roast, stuff cavity with onions. 5.Place chicken breast side down in roasting pan. 6.Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. **To roast a larger chicken (6 lbs. or so), set oven to 375º for a couple of hours, then move it down to 250º. Should be done in 5 hours.