• A raw, pale pink chicken breast fillet resting on a wooden cutting board, garnished with fresh green basil leaves and two small red cherry tomatoes.
  • Grilled chicken breast topped with fresh green herb sauce on a wooden cutting board, with a small bowl of the sauce in the background.
1 2

Chicken Breast

Chicken Breast

$18.00
$18.00
Sale Sold out

3–4 per package

From birds raised outdoors on pasture. Firmer and fuller-flavored than standard breast meat, skinless and boneless. Pan-roast, grill, or poach, and do not overcook it.

  • Pasture-Raised on Fresh Ground
  • Non-GMO Supplemental Feed
  • No Antibiotics
  • Raised in Yellow Springs, Ohio

(The second image shows a serving suggestion, shown cooked and ready to serve. Final appearance may vary; actual product sold uncooked.)
View full details

Handling & Storing Chicken

Keep chicken frozen until ready to thaw and cook. Store newer products in the back so that older items get used first; use racks or baskets to help keep everything organized. Don't overcrowd your freezer; they work best when they have room for air to flow. 

Cooking Pasture-Raised Chicken

Thaw carefully.

The safest way to thaw chicken is in your refrigerator. 

  • For cuts: Pull enough from the freezer for the next one or 2 days. Move chicken to your refrigerator just before bed or after dinner, and it will be thawed by the time you need it the next day. If you will be marinating, add 1 extra day. 
  • For whole chicken or anything over 2 lbs.: Follow the same steps above, but add an extra day for proper thawing. 

Pro tip: When cutting chicken for kebobs, stews, fajitas, and similar recipes, it is easier if the chicken is still slightly stiff; not solid, but still frozen in the middle. It will hold together well as you slice it and it is not as slippery. 

Clean as you go.

Start with a clean kitchen and clean up as you go. This will eliminate most of the common issues. Keep chicken cold until ready to cook and keep warm after cooking. Avoid leaving any meat out at room temperature; bacteria grows best at room temperature. When prepping, dedicate the time necessary so each step can be done effectively.

Cook to perfection.

Cook chicken to 160°F. This temperature allows for carry-over cooking. (This is a process where once an item is removed from a heat source, it continues to cook until the heat is used up.) Most chicken cuts rise 5°F, while whole chicken can rise as much as 7-10°F once properly rested.