top of page
Midnight Ranger - Whole Chicken
Midnight Rangers have a processed weight that ranges from 4-7lbs. Prices are set at $6/lb and subject to change based on final weight.
 
The Midnight Ranger is a custom-bred bird from 179 FarmS, developed for rich flavor, hearty texture, and versatility in the kitchen. With its striking plumage of black paired with crisp white highlights, this chicken is as eye-catching in the barnyard as it is exceptional on the table.
Raised slow and natural, the Midnight Ranger offers:
  • Deep, Savory Flavor – Perfect for recipes that call for rich chicken character.
  • Ideal for Braising & Baking – Its firm texture stands up beautifully to low-and-slow cooking, absorbing seasonings and aromatics while retaining juiciness.
  • Exceptional Roasting Bird – When oven-roasted whole, the Midnight Ranger delivers golden, crispy skin and succulent meat.
  • Farm-to-Table Heritage – Custom bred for both quality and the best flavor

Midnight Ranger - Whole Chicken

$25.00Price
$5.00 per 1 Pound
Quantity

  • Whole Chicken Brining Recommendations

    179 FarmS | Whole Birds

    Brining a whole chicken helps season the meat evenly and keeps it juicy during roasting, grilling, or smoking. Farm-raised chickens benefit from a balanced brine that enhances flavor without overpowering it.

    ✅ Standard Whole Chicken Brine

    Brine Ratio

    • 1 gallon cold water

    • ½ cup kosher salt

    • ¼ cup sugar (optional but recommended)

    This is a reliable, all-purpose brine suitable for any cooking method.

    Optional Aromatics (Choose 3–5)

    • Garlic cloves (crushed)

    • Bay leaves

    • Black peppercorns

    • Fresh thyme, rosemary, or sage

    • Lemon or orange peel

    • Onion slices

    Aromatics are optional — the brine works beautifully on its own.

    ⏱️ Brining Time (Whole Birds Only)

    • 3–4 lb chicken: 8–12 hours

    • 5–6+ lb chicken: 12–18 hours

    ❌ Do not exceed 24 hours — over-brining can cause overly salty meat and soft skin.

    After Brining (Important)

    • Remove chicken from brine.

    • Rinse briefly under cold water.

    • Pat completely dry inside and out.

    • Refrigerate uncovered for 8–24 hours if roasting — this helps dry the skin for better browning and crispness.

    🧂 Dry Brine Option (Alternative)

    For customers who prefer a simpler method:

    • Pat chicken dry.

    • Salt generously (about 1 tsp kosher salt per pound).

    • Refrigerate uncovered 24–36 hours.

    • No rinse required.

    This method delivers excellent flavor and crisp skin.

bottom of page