Pasture-Raised Chicken · Family Box
A week of chicken, in one box.
Ten packages, six cuts, about eleven pounds — breasts, thighs, legs, wingettes, ground chicken and our Sweet Italian chicken sausage. All of it off birds we raised on pasture here in Monticello, Kentucky.
What’s in the box
2 × 1 lb — Chicken breasts
2 × 1 lb — Chicken thighs
2 × 1 lb — Chicken legs
2 × approx. 1.5 lb — Wingettes — flats and drummies
1 × 1 lb — Ground chicken
1 × 1.5 lb — Sweet Italian chicken sausage, bulk
Ten packages, six cuts, roughly eleven pounds. Package weights vary a little because the birds do — we grade them so what goes in the box is close to what we advertise.
Why a box and not a shelf
Buying chicken piece by piece
means you cook the same two cuts all week and the rest of the bird ends up somewhere else. It is also how you end up paying separately for the parts you use most.
This box
puts the whole bird to work. Fast cuts for weeknights, slow cuts for Sunday, ground and sausage for the nights nobody planned anything. One order, one freezer shelf, six different dinners.
Our birds live outdoors on green pasture, scratching through clover and grasses and picking at seed heads, with Non-GMO mineral-rich feed alongside. Slower growth builds the fat and connective tissue that keeps chicken moist — which is why these cuts forgive an extra ten minutes in the oven.
From the farm
We cut and pack every bird ourselves, so a box is not a mixed bag of whatever was left over. It is a deliberate spread across the bird: the cuts that cook fast, the cuts that reward time, and the ground and sausage that turn into dinner when the plan falls apart.
How to work through it
01
Breasts, hot and fast. Sear or grill, 6–7 minutes a side, and pull them the moment they hit temperature. Breast is the cut with the least margin for error — give it your attention.
02
Thighs and legs, low and slow. 375°F for 40–45 minutes, skin up, uncovered. Dark meat is where slow growth shows most, and it is nearly impossible to overcook.
03
Wingettes, dry then hot. Pat them dry, salt them, 425°F for 40–45 minutes, turning once. Sauce them after they come out, not before.
04
Ground and sausage, your call. Patties, meatballs, a skillet with potatoes and peppers, or crumbled into whatever is already on the stove. The sausage is bulk, so it takes whatever shape you need.
05
165°F, every time. Measured at the thickest part, not touching bone. Rest the roasted cuts ten minutes before you carve or pull.
💙 Alpha-Gal Friendly
Chicken is poultry — not a mammal — and naturally contains no alpha-gal, the sugar molecule found in red meat that triggers reactions in people with Alpha-Gal Syndrome (AGS). The CDC confirms that individuals managing AGS can generally eat chicken and other poultry. Our pasture-raised chicken contains no mammalian meat, fats, broths, or additives of any kind — what you see is exactly what it is. As always, please consult your healthcare provider regarding your specific dietary needs.
What you’re getting
Ten packages, six cuts — approximately 11 lb total
Raised outdoors on pasture — never confined, Non-GMO supplemental feed
Pasture-raised, Alpha-Gal Friendly — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · P-51351
Who vouches for us
Homegrown By Heroes
Farmer veteran certified
Weston A. Price
Wise Traditions listed
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee
