The boneless, skinless chicken breast is the go-to cut. It’s the people’s choice because it’s lean, easy to cook and adaptable to pretty much any style and recipe.
You’ve probably lost count of how many salads topped with chicken breast you have consumed.
But this chicken breast is not like the others.
Because we air-chill our chicken, the meat holds no retained moisture. And that means that you can actually sear our chicken breast and get a proper golden crust. Ah, the simple pleasures.
Of course, this is organic and free-range chicken, so there are many compelling reasons to eat it.
You may never be able to go back to bland, grocery store chicken breast.
Just the facts
- USDA-certified free-range organic chicken
- 100% non-GMO, organic feed
- No antibiotics or hormones
- No animal by-products
- No arsenicals
- Raised to 8 weeks
- Air-chilled for no retained water
- Farm-to-table audit trail
- Sold in an uncooked state
- 2 breasts per pack
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
D'Artagnan is dedicated to finding farmers that share our vision of a more humane way of rearing livestock. We look at scale and sustainability; choosing only those farms that respect nature and focus on the best animal welfare practices.
Our organic chickens are raised in the heart of Pennsylvania Dutch country by small Amish and Mennonite family farms committed to sustainable agriculture.
The chickens feed only on whole, non-GMO organic corn and soy, and no protein supplements, no poultry or fish by-products, no pesticides or herbicides are ever used. The water they drink is pure spring water, free of chlorine and fluorine. No growth hormones, tranquilizers, arsenicals or antibiotics are ever administered.
Our chickens are also free-range. In order for poultry to be certified free-range, it must be raised in specific conditions: with access to the outdoors and natural light, ability to forage naturally and a minimum of 1.5 square feet of space per bird when indoors. In addition, they must be raised to 8 weeks of age, as opposed to 5 or 6 weeks, which is standard for commercially-raised chicken. The result is a healthier, leaner bird with a distinctively rich flavor.