Whole Chicken: RWA

RWA Whole Chicken | Air-Chilled | Antibiotic-Free Canadian | 1.5–2 kg | Beretta Farms

The most complete expression of Beretta's chicken quality — the whole bird. Sourced from Canadian chickens raised without antibiotics of any kind, fed a GMO-free vegetarian diet, cage-free, and processed using air-chilling for maximum flavour and the dry skin that makes a truly crispy roast possible. Everything the breast and thigh pages promise, all in one bird.

1.5–2 kg | Single bird. Subscribe and save $2.00/month.

Why Whole Chicken Rewards Quality More Than Any Other Format

When you roast a whole bird, the quality of the animal is the entire dish. There's no sauce to mask dry meat, no marinade to compensate for off-flavours, no technique tricks that rescue a substandard bird. A great roast chicken requires a great chicken — and what makes a great chicken is exactly what Beretta's standards deliver: no antibiotics altering muscle development, a vegetarian diet producing clean flavour, and air-chilling that leaves the skin genuinely dry rather than waterlogged from immersion chilling.

The difference between a Beretta whole chicken and a conventional one shows most clearly in three things: the colour of the skin before it goes in the oven, the crispness of the skin when it comes out, and the flavour of the drippings in the pan.

The Value of the Whole Bird

A 1.5–2 kg whole chicken feeds a family of four as a roast, with enough leftover meat for a second meal — sandwiches, tacos, fried rice, pasta — plus a carcass that makes one of the richest, most flavourful chicken stocks you'll ever produce. The bones, skin, and remaining scraps simmered for two hours with aromatics yield a stock that bears no resemblance to anything from a carton. This is the real nose-to-tail value of a whole bird: one purchase, three meals.

How to Roast a Whole Chicken

Prep: Defrost fully in the fridge — 24 hours minimum for a bird this size. Pat completely dry inside and out with paper towels. This is the most important step: surface moisture is the enemy of crispy skin. Season generously with kosher salt all over, including the cavity. A light coat of oil or softened butter under and over the skin helps browning. Let the bird come to room temperature for 30–45 minutes before it goes in the oven.

Roast: Preheat oven to 425°F (220°C). Place breast-side up on a rack in a roasting pan. Roast for 20 minutes per pound plus 15 minutes — for a 1.5 kg bird, approximately 65–75 minutes. The bird is done when a thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). The skin should be deep golden and pull away from the breast slightly.

Rest: Rest uncovered for 10–15 minutes before carving. This is non-negotiable — cutting too early loses the juices that redistribute during the rest.

Make stock: After carving, simmer the carcass with onion, celery, carrot, bay leaf, and peppercorns for 2–3 hours. Strain and refrigerate. The fat that solidifies on top can be skimmed and used for cooking.

Product Details:

• 1.5–2 kg per bird | Weight may vary
• One-time purchase $21.99 | Subscribe and save: $19.99/month
• 100% Canadian Chicken — RWA, Air-Chilled
• Raised without antibiotics of any kind
• Cage-free | Humanely raised
• Ships frozen | Delivered to your door

Our RWA Chicken Standards:

• Raised without antibiotics of any kind
• In Canada, hormones are prohibited in all poultry production
• Fed a vegetarian diet — no GMOs, no animal by-products
• Air-chilled processing — no water absorption, no added weight
• Cage-free | Humanely raised
• Traceable back to the farm of origin
• Sustainable program from conception to consumption