Tide Mill Organic Farm/Commonwealth Poultry
Spatchcock chicken (also known as Butterflied chicken) has the backbone cut out. Why spatchcock? Crispy skin and shorter cooking time! The even shape makes it easier to cook, and with the heat hitting all sides more evenly, you get maximum crispy skin coverage.
"Just like everything we get from Heartstone Farm, this spatchcock chicken was incredible!."
- Brita Nordin, Exeter, NH
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- Chicken is processed and packaged on the Tide Mill Farm in Edmunds, Maine or Commonwealth Poultry in Gardiner, Maine
- USDA inspected
- All Natural - No Antibiotics - No Hormones
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
You've got a choice when it comes to chicken. We recently added Commonwealth Poultry in Gardiner, Maine to the Heartstone Farm family. And, of course, we're still offering Tide Mill Organic Farm chicken.
What's the difference between Tide Mill and Commonwealth?
Tide Mill chickens are organic, and Commonwealths are not. That's it.
They both deliver chicken that has exceptional flavor. They both work with small family farms to source their chickens - so the care and treatment of the birds is night and day from factory farms. And the processing is similar - both are right here in Maine, USDA-inspected and air chilled.
Raising chicken that qualifies for organic certification is more expensive - and the result Is a premium price for chicken from Tide Mill.
It's a personal choice - but we're proud of the chicken from both Tide Mill and Commonwealth - and we're happy to offer you a choice.
"My recipe is about as simple as could be - I take the Spatchcock chicken, rub it with olive oil and kosher salt, and I put it on the side of the grill where there's indirect heat at about 350 degrees. After a half hour or so I check the temperature to see if it's close - and for the last five minutes I put it on the "hot" side of the grill. I let it sit for ten minutes or so - and that's it. " - FARMER DAN
I'll be honest - I had no idea what Spatchcock chicken was until a year ago. But now I'm a huge fan of this chicken - especially for grilling. In fact, I have a sort of routine during the warmer months: I will often grill a Spatchcock (or two) on Sunday - and have it for dinner. But the leftovers provide a few lunches and dinners during the week. Very convenient - and delicious!