48 © 2017 2019 ORGANIC CHICKEN Consumers are ever more concerned about the health, humaneness, and environmental friendliness of their poultry. They’re willing to pay more for chicken that’s raised right. Shenandoah Valley Organic Chicken allows chefs to put “Organic” and “Free Range” on their menus with only a modest cost increase and no recipe adjustments. This chicken is raised by family farmers with a focus on producing affordable, accessible, delicious chicken. The birds are free range with room to roam, resulting in a better quality product. • USDA Certified Organic • Certified Humane • Non-GMO Project Verified • Free Range • GAP Step 3 • No Antibiotics or Animal Byproducts • All Vegetarian Diet • Certified Gluten Free • Halal • Raised in the USA by Family Farmers • Houses are Rested for 2 Weeks between Flocks WHOLE Approx. 3.5-4lb, 4+lb Whole chickens are one of the most versatile proteins a chef can buy. Organic chicken appeals to those who are health conscious, looking for a lighter meal, and/or fans of traditional favorites like rotisserie or fried chicken. They can be cooked whole & served as quarters or halves, or fabricated into cuts like breasts and leg-thigh combos. BUTCHER INFORMATION: Whole, Skin on. Necks & livers included. COOKING/PLATING TIPS: Whole chickens can be roasted, smoked, or spatchcocked & grilled whole. They can also be broken down into breasts, thighs, legs & wings for faster cooking. Breasts & thighs can be prepared boneless or on the bone. If cuts are removed from the carcass, chefs can get further value for their money by utilizing the remaining bones to make chicken stock for sauces, soups, and braises. Some chefs cut “airline breasts” by removing the breasts from the carcass but leaving the wing attached, cutting the wing down to only the largest joint & Frenching the bone for a particularly elegant presentation. Other chefs leave the thigh & leg connected (a “leg-thigh combo”) for heartier servings. To impart extra moisture & flavor, chefs can brine chicken prior to cooking. MENU TYPE: Low to Medium Price Point. Chicken is adaptable to any cuisine & menu type.