Savage Meats
Whole Chicken - 3.5 lbs
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The Cut
This is What is Supposed to Be
This 3.5 pound premium bird lived outside, ate bugs, and developed actual natural flavor - the way chicken used to taste before we decided efficiency was more important than taste.
Air-chilled instead of water-logged. Properly-raised instead of warehouse-raised. The difference is in the first bite when you remember what chicken is supposed to taste like.
Why the tribe wants it:
- 3.5 lbs of properly-raised, flavorful chicken
- Air-chilled for better texture and flavor retention
- Free-range life = actual chicken flavor
- Perfect for roasting, spatchcocking, or breaking down
- Chicken for guys who thought they didn't like chicken
Cook Guide
How to Not Screw It Up
Thaw in the Fridge
24 hours minimum. Then pat completely dry. Wet chicken doesn't sear — it steams.
Season Right Before Heat
Salt draws moisture fast. Season and immediately cook. Don't let it sit and sweat.
High Heat for Skin-On
Screaming hot cast iron, skin-side down first. Press gently with a spatula. Don't move it until it releases.
Medium-High for Boneless
Even heat, enough time. Flip once. Use a thermometer, not a clock — every breast is a different thickness.
165°F — Non-Negotiable
The only number that matters. Not "juices run clear." Not "it looks done." A thermometer. 165°F.
Rest Every Piece
5 minutes under foil. The carry-over finishes it and the juices settle back in. Don't skip this.
Internal Temp Guide
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