It’s none other than Martha Stewart … and she knows a good thing when she tastes it.

In the September 2016 issue of Martha Stewart Living there is an article about perfecting the roast chicken. Among the tips there’s a recommendation to buy the best bird, and we’re proud she picked ours.

With organic and Green Circle Chicken (both are air-chilled for juicy flavor and crispy skin) to choose from, the only question is: when are you roasting a whole chicken?

Explore our chicken recipes and get inspired to do a traditional chicken roast, making not only Sunday dinner, but perhaps a little extra for lunch the next day. Your whole-chicken bonus: save the bones to make chicken stock, to serve as the base of a healthy soup, to add to pan sauces, or use as braising liquid.

Do you cook whole chicken or just the parts? We love to hear about your cooking adventures, so leave us a comment here, or find us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter to get the conversation started.