Whole Chicken Wogs
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Whole Chicken Wogs

Our Whole Chicken Wog is a premium-quality, all-purpose bird that’s perfect for roasting, grilling, or slow-cooking. With no giblets included, it’s ready to season, stuff, or break down into parts for a variety of recipes. Whether you're feeding a family or meal-prepping for the week, this whole chicken delivers unmatched value and flavor.
WHERE THE CUT COMES FROM

Key Features:

This WOG chicken comes fully cleaned and ready to cook—no giblets, no fuss. It offers the flexibility to roast whole for a show-stopping meal or to break down into parts for multiple dishes. The skin crisps beautifully, the meat stays juicy, and the bones make an excellent base for homemade broth.

Delicious Chicken WOG Recipes

1. Classic Roasted Whole Chicken

Ingredients:

  • 1 whole chicken WOG (3.5–5 lbs)
  • 2 tbsp olive oil or melted butter
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Fresh herbs (thyme, rosemary)
  • 1 lemon, halved
  • 4 cloves garlic

    Instructions:
  1. Preheat oven to 425°F.
  2. Pat chicken dry. Rub with oil/butter and season inside and out.
  3. Stuff cavity with lemon, garlic, and herbs.
  4. Place in a roasting pan, breast side up.
  5. Roast for 1 hour–1 hour 20 minutes, until internal temp hits 165°F in the thickest part.
  6. Let rest 10–15 minutes before carving.
2. Whole Chicken in a Crockpot

Ingredients:

  • 1 whole chicken WOG
  • 1 onion, sliced
  • 3 cloves garlic, smashed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp Italian seasoning

Instructions:

  1. Place onion and garlic at the bottom of the slow cooker.
  2. Season chicken and place on top.
  3. Cook on LOW for 6–7 hours or HIGH for 3.5–4 hours.
  4. Optional: broil chicken for 5 minutes to crisp skin after cooking.
3. Grilled Butterflied Chicken

Ingredients:

  • 1 whole chicken WOG, butterflied (spatchcocked)
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt & pepper

Instructions:

  1. Combine oil, lemon juice, garlic, and oregano to make marinade.
  2. Coat chicken and let sit 30–60 minutes.
  3. Grill skin-side down over medium heat for 10–12 minutes.
  4. Flip and grill another 10–15 minutes until cooked through.
  5. Let rest 10 minutes before cutting.
4. Chicken Soup with Whole Bird

Ingredients:

  • 1 whole chicken WOG
  • 10 cups water
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, halved
  • 3 cloves garlic
  • 2 bay leaves
  • Salt & pepper to taste

Instructions:

  1. Place whole chicken in large pot with all ingredients.
  2. Bring to boil, reduce to simmer.
  3. Simmer uncovered for 90–120 minutes.
  4. Remove chicken, shred meat. Strain broth and return meat to pot.
  5. Optional: add noodles or rice before serving.
5. Oven-Baked BBQ Whole Chicken

Ingredients:

  • 1 whole chicken WOG
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt & pepper
  • 1 cup BBQ sauce

    Instructions:
  1. Preheat oven to 375°F.
  2. Rub chicken with oil, season with garlic powder, salt, and pepper.
  3. Roast in pan for 45 minutes.
  4. Brush with BBQ sauce and return to oven for 20–30 more minutes, basting again halfway through.
  5. Rest 10 minutes before serving.