logo
Cart

OUR MEATS knife Poultry

Farm Fresh – free range and flavorful.

Our chicken is raised on an all vegetarian diet of corn, soy beans, vitamins, and minerals. Given plenty of fresh water, room to roam and are always antibiotic and hormone free. Each chicken you buy at Vermont Butcher has been hand-inspected, so you’re guaranteed the best tasting, naturally-raised chicken on the market.

Back Neck Wing Thigh Leg Brest
img

Back

The back and neckbone give rich chicken flavor to homemade stock.

Note: Whole Chickens are the most economical way to get a variety of meals for the week. Our butchers can hand-cut them for you. With half chickens, the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Or, we can separate them into all eight parts so to accommodate any recipe.

img

Neck

The back and neckbone give rich chicken flavor to homemade stock.

Note: Whole Chickens are the most economical way to get a variety of meals for the week. Our butchers can hand-cut them for you. With half chickens, the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Or, we can separate them into all eight parts so to accommodate any recipe.

img

Wing

A poultry trifecta, made up of drumettes, flats, and tips. Broil, sear, grill, fry, or roast them. Or use the tips to make a full-flavored stock.

img

Thigh

The thigh is the top portion of the leg that is attached to the body; all dark meat. Great for almost any application and a favorite of any chicken connoisseur.

img

Drumstick

All dark meat, with impeccable flavor. Bake it, broil it, or fry it. Delicious!

img

BREAST

Bone-in or boneless, the breast is the most tender, leanest white meat on the chicken.

animal
img

Back

The back and neckbone give rich chicken flavor to homemade stock.

Note: Whole Chickens are the most economical way to get a variety of meals for the week. Our butchers can hand-cut them for you. With half chickens, the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Or, we can separate them into all eight parts so to accommodate any recipe.

img

Neck

The back and neckbone give rich chicken flavor to homemade stock.

Note: Whole Chickens are the most economical way to get a variety of meals for the week. Our butchers can hand-cut them for you. With half chickens, the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Or, we can separate them into all eight parts so to accommodate any recipe.

img

Wing

A poultry trifecta, made up of drumettes, flats, and tips. Broil, sear, grill, fry, or roast them. Or use the tips to make a full-flavored stock.

img

Thigh

The thigh is the top portion of the leg that is attached to the body; all dark meat. Great for almost any application and a favorite of any chicken connoisseur.

img

Drumstick

All dark meat, with impeccable flavor. Bake it, broil it, or fry it. Delicious!

img

BREAST

Bone-in or boneless, the breast is the most tender, leanest white meat on the chicken.