Pasture-Raised Whole Chicken

True Bird

Pasture-Raised Whole Chicken

$28.9928.99

3.5 lb

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$28.9928.99

3.5 lb

Add to Order

0

Description

Juicy, flavorful, and raised with true pasture-to-table integrity, True Bird’s Pasture-Raised Whole Chicken (3–4 lb avg) brings honest farm goodness to your kitchen. These birds are raised on open pasture where they forage, scratch, and thrive in natural sunlight, resulting in meat with outstanding texture and a rich, clean flavor that stands apart from conventionally raised poultry. Certified organic and humanely managed from hatch to harvest, each chicken reflects True Bird’s commitment to animal welfare, sustainable land stewardship, and transparent sourcing.

Perfect for roasting whole, braising low and slow, or turning into stock after a Sunday dinner, this whole chicken delivers a balanced, succulent profile that makes every preparation shine. Whether you’re hosting a cozy family meal or elevating a simple weeknight dinner, True Bird’s pasture-raised whole chicken offers the kind of quality and flavor that comes from thoughtful farming and Texas-grown roots.

Recipe

Texas-Style Smoked Whole Chicken with Jalapeño Honey Butter

This Texas-inspired smoked whole chicken is infused with smoky, spicy, and sweet flavors, making it a true backyard barbecue favorite. Coated in a bold dry rub, slow-smoked to juicy perfection, and finished with a drizzle of jalapeño honey butter, this chicken is packed with Lone Star State attitude.

Ingredients:

For the Chicken:
1 True Bird Pasture-Raised Whole Chicken (about 3-4 lbs)
2 tbsp olive oil or melted butter
2 tbsp coarse kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (optional, for extra heat)
1 tbsp brown sugar

For the Jalapeño Honey Butter:
4 tbsp unsalted butter, melted
1 tbsp honey
1 jalapeño, finely minced
½ tsp salt
½ tsp smoked paprika

Instructions:

Prepare the Chicken:

Pat the whole chicken dry with paper towels.
Coat with olive oil or melted butter to help the rub stick.
In a small bowl, mix together all dry rub ingredients. Generously season the chicken inside and out, rubbing the spices into the skin for maximum flavor.

Set Up the Smoker or Grill:

Preheat your smoker to 275°F using post oak, mesquite, or hickory wood for that signature Texas flavor. If using a charcoal grill, set up for indirect heat and add soaked wood chips for smoke.

Smoke the Chicken:

Place the chicken breast-side up on the smoker or grill.
Smoke for 2.5 to 3 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh (use a meat thermometer for accuracy).

Make the Jalapeño Honey Butter:

While the chicken smokes, combine melted butter, honey, minced jalapeño, salt, and smoked paprika in a small bowl.

Glaze and Finish:

In the last 15 minutes of cooking, baste the chicken with the jalapeño honey butter to add a sweet, smoky heat and glossy finish.
Rest and Serve:

Remove the chicken from the smoker and let it rest for 10-15 minutes before carving.

Serve with extra jalapeño honey butter on the side and enjoy with classic Texas sides like jalapeño cornbread, smoked mac & cheese, or charro beans.

Pro Tip: Spatchcock (butterfly) the chicken before smoking for faster cook time and crispier skin!

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