Ranch Raised Chicken

Ranch Raised ChickenTaste the Difference: Ranch Raised Chicken from Brough Ranch Treat your family to chicken raised the way nature intended. At Brough Ranch, our birds are raised right here on the ranch with plenty of room to roam, fresh air, and sunshine. The result is an incredibly flavorful, juicy, and wholesome chicken that is miles ahead of anything you can buy at the grocery store. Whether youre meal prepping for the week, feeding a crowd, or stocking the freezer,

Taste the Difference: Ranch-Raised Chicken from Brough Ranch

Treat your family to chicken raised the way nature intended. At Brough Ranch, our birds are raised right here on the ranch with plenty of room to roam, fresh air, and sunshine. The result is an incredibly flavorful, juicy, and wholesome chicken that is miles ahead of anything you can buy at the grocery store.

Whether you’re meal-prepping for the week, feeding a crowd, or stocking the freezer, we have options to fit your table perfectly.

Pricing Options

•  Whole Chicken: $30 | Perfect for Sunday roasts, backyard smoking, or batch cooking.
•  Half Chicken: $18 | Ideal for smaller family dinners, quick weeknight bakes, or easy grilling.

Why Choose Brough Ranch Chicken?

•  Superior Flavor & Texture: Because our chickens are ranch-raised and active, the meat develops a rich, authentic flavor and a firm, juicy texture that stays incredibly tender.
•  Wholesome & Clean: No fillers, no shortcuts. Just clean, nutrient-dense protein you can feel confident serving to your kids.
•  Zero Waste: Buying whole or half chickens gives you maximum value. Use the premium cuts for your main dishes, and save the frames to make the most rich, collagen-packed homemade bone broth you’ve ever tasted.

Brough Ranch Cooking Tips

•  The Golden Rule: Let your chicken rest at room temperature for 15 to 20 minutes before cooking. This ensures it cooks evenly all the way through.
•  Crispy Skin Secret: Pat the skin completely dry with paper towels before seasoning. Rub a little olive oil or butter under and over the skin, and roast at 425°F for a beautiful, golden-shatter crisp.
•  Don't Overcook It: Use a meat thermometer! Pull the chicken when the thickest part of the breast reaches 160°F and the thigh hits 165°F. Let it rest for 10 minutes before carving so all those rich juices lock in.