Misty Knoll chicken is the best tasting chicken from Vermont, and a whole bird goes a long way for a busy family.
Enjoy within 5 days or freeze for later use.
Keep refrigerated at below 40 degrees for up to a week. Freeze if your plans change and you will not be cooking it within the week.
To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your poultry prior to cooking. Depending on the size and cut thawing times may vary.
Chicken can be roasted, and then put in the soup pot for later in the week. Juicy, but not watery, tasty but not overpowering, this family farm has poultry raising and processing down to an art. These chickens are free to roam throughout spacious, specially designed chicken houses, with access to abundant feed, water and fresh air. As a result of this clean, stress-free environment, the birds are healthier and better tasting. These chickens are fed whole grains with no animal by products and are not treated with any antibiotics or added hormones.
A staple in our home. Misty Knoll’s poultry is the best. Consistently flavorful and moist. We keep the seasoning simple with olive oil, lemon, garlic, onion or shallots, fresh herb bouquet, or Free Verse herbs de Vermont, celery and mixed roasted veggies and greens on the side. Plenty of leftovers for the week with even a small chicken.
Small chickens should be 3.5-4.5 pounds. Exact suze matters for people planning to spatchcock etc. also, FTY sizing is illogical. Smalls range up to 5.5 pounds while mediums run from 5 pounds? I got a “small” chicken weighing 5.5 pounds! Sometimes great, like others have noted, other times, too heavy— watery. Just get Bell Evans from select venues.. At least you’re guaranteed a consistent size and weight and they’re pretty good. . Never ordering chicken from FTY again.
Recently I finally ordered a whole chicken. I am not a good cook and often take the easy way out with supermarket thin sliced breasts. FTY chicken was so delicious - nothing like supermarket chicken - and very easy to cook. The best chicken I have ever tasted - what a difference. Thanks FTY and associated Farmers.
Exquisite- very moist and tasty
This chicken is delicious every time. We often cook it using the Cook's Country recipe for Honey Roast Chicken. They suggest two chickens but for our family of four one works just fine. I think you can skip making the sauce because it is just as good without it.
Serves 6 to 8
Salt and pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons cider vinegar
1 cup low-sodium chicken broth
1 teaspoon minced fresh thyme
2 tablespoons unsalted butter , cut into pieces and chilled
1. PREP CHICKEN Adjust oven rack to middle position and heat oven to 375 degrees. Combine 1 tablespoon salt, 2 teaspoons pepper, and paprika in small bowl. Pat chickens dry with paper towels. Following photo 1, rub mixture under skin and over outside of each chicken. Tuck wings behind back, and tie legs together with kitchen twine.
2. MAKE GLAZE Stir cornstarch and 1 tablespoon water together in bowl until no lumps remain; set aside. Bring honey and 4 tablespoons vinegar to simmer in saucepan over medium-high heat. Cook, stirring occasionally, until reduced to 1⁄2 cup, 3 to 5 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute.
3. ROAST CHICKEN Arrange chickens, breast side down, on V-rack set inside roasting pan. Roast until just golden, about 35 minutes. Remove chickens from oven and, using wad of paper towels, flip breast side up. Raise oven temperature to 450 degrees. Pour 1 cup water and broth into roasting pan. Return chickens to oven and roast until thigh meat registers 165 to 170 degrees, 30 to 40 minutes. Brush chickens evenly with thick layer of glaze, and continue to roast until glaze is golden brown, about 10 minutes. Transfer chickens to cutting board, brush with remaining glaze, and let rest 15 minutes.
4. MAKE SAUCE Meanwhile, pour pan juices and any accumulated chicken juices into saucepan; skim fat. Stir in thyme, bring to simmer, and cook until sauce is slightly thickened and reduced to 1 cup, about 10 minutes. Off heat, whisk in butter and remaining vinegar. Season with salt and pepper. Carve chickens and serve, passing sauce at table.
What Daniel said! I sometimes have this delicious, tender chicken for company and people always notice the difference between this and a supermarket chicken. This is far tastier and much more tender and juicy. (It's delivered upside down, resting on the breast, and you need to keep it that way until cooking.) In winter, we have one almost every week, and I make soup from the bones and uneaten bits.
Best chicken ever. Period. So tender and juicy. This small (and medium size) seems just a touch more tender than the large, possibly because of the shorter cooking time.
This was seriously the best chicken I've had in a long while. We roasted it pretty much the way we always do chicken, but It was more moist and tender by far than what we normally are able to do. The chicken had excellent flavor. I'm going to make this again and again.