Description
We wanted to put together a product assortment that showcased the diversity and many offerings we have here at The Hollow. A true taste of the farm. I know it can be difficult to choose from the many different products we have available on the website so we picked from our very top sellers. This Hollow Introductory sample package includes our heritage hog signature sausage, our farm favorite pasture-raised spatchcock chicken, bacon for breakfast, and 1-pound packages of ground beef and hamburgers for quick and easy midweek meals.
The regular price would be $178 total, our bundle price is $150
Bundle Includes:
2- Spatchcock Chicken (4-5LB Average)
1 – 1/2 Bone In Chicken
2 – Chicken Bone Broth
1 – Chicken Drumsticks
1 – Chicken Wings
1- Chicken Thighs
1 – Boneless and Skinless Chicken Breast
*We reserve the right to substitute for a higher-priced item in the same category (eg. Beef Tenderloin Burgers in place of 6oz Dry Aged Burgers)
Is this Bundle right for me?
If you’ve never ordered from the Hollow or visited the farm this is a perfect place to start. A mixture of our best-selling items will load up your freezer with delicious meals that could last for weeks. It never hurts when you can save some money to boot.
2- Spatchcock Chickens (4-5LB Average)
Spatchcocking the chicken is my personal favorite way to prepare a whole bird. This process is achieved by removing the tail and spine clipping the wing ends and laying the whole bird flat. With this technique, you can marinade a chicken and the next day go directly to the grill and slow cook over a fire. This is impossible to do with a whole bird. This technique also works well for oven roasting following the method below but cooks in about half the amount of time.
1 – 1/2 Bone In Chicken
1/2 chickens cook super fast are incredibly flexible perfect for the grill or roasting in the oven. How hard are they to cook? Trust me, super easy. Preheat your oven to 350°. Place your thawed 1/2 chicken in a roasting pan add a little water to the bottom of the pan and cook until the internal temperature is 165°. That’s the basics. You can smear the skin with butter and seasoning salt or stuff with herbs and garlic for additional flavor.
This is also the way that I cook many of my barbecued or Jamaican jerk chicken recipes for catering parties. Season with your favorite marinade or rub, let sit overnight and then straight to the grill. Cook it slow over a wood or charcoal fire until the internal temperature is 165°.
2 – Chicken Bone Broth
Looking for that warm and comforting feeling? Skip your typical boring grocery store chicken broth and switch it out for our flavorful chicken bone broth. Add a little or even a lot to your recipes for that deep and rich flavor you have been missing.
1 – Chicken Drumsticks
Deep-fried, barbecued, or oven-roasted – Chicken drumsticks make getting fast and easy dinners on the table a snap. We enjoy cooking our drumsticks and thighs in our slow cooker to make a bone-in chicken cacciatore served with fresh rigatoni. Dark meat always adds a rich texture and flavor to slow-roasting recipes.
1 – Chicken Wings
Deep-fried chicken wings with Frank’s hot sauce and melted butter is a staple in Western New York. These will also work extremely well in an air fryer as well because of the air chilling technique used when processing these chickens.
1- Chicken Thighs
Deep-fried, barbecued, or oven-roasted – chicken thighs make getting fast and easy dinners on the table a snap. We enjoy cooking our drumsticks and thighs in a slow cooker to make a bone-in chicken cacciatore served with fresh rigatoni. Dark meat always adds a rich texture and flavor to slow-roasting recipes.
1 – Boneless and Skinless Chicken Breast
Boneless skinless chicken breast is a universal standard at every American dinner table. In the winter for more satisfying dishes, try adding our chicken to soups and stews or grilling and serving on salads in the summer. I can’t imagine kabobing without it. There is always a place at the dinner table for boneless skinless chicken breast.
*Only available for shipping or delivery within New York State. Chickens raised at Binksberry Hollow are slaughtered and processed on premises under our 5A Department Of Agriculture slaughterhouse permit in our inspected poultry abattoir. This allows us to raise, slaughter, process and sell up to 20,000 chickens per year anywhere within New York State but we cannot ship or deliver any of our chicken products across state lines. We’re very sorry if this causes any inconvenience. All of our pork and beef products are derived from USDA-inspected meats and can be shipped anywhere in the US.
