There is fresh chicken for the pickin’ at Fairway, and our Butcher Shop gets it daily from Murray’s local farms in Pennsylvania’s lush countryside. These certified-humane birds are raised without antibiotics or hormones, and they always travel less than 300 miles to get to you. In all our nine stores, you’ll find an incredible range of cuts of Murray’s Chicken, based on availability, which includes whole chicken, split chicken, breast (boneless and bone-in, as well as whole and fillets), cutlets, drumsticks, thighs, whole legs, wings, as well as some skinless options and family-pack choices.
Plus, in all our stores, we also have koshered Murray’s Chickens, in a variety of cuts, too (based on availability). Our kosher poultry slaughterhouse is Kiryas Joel, and our kosher chicken is delivered fresh six days during the week, except on the Sabbath.
When you don’t have time to cook, Fairway sells rotisserie Murray’s Chicken. You’ll find a few choices, prepared in different ways, like herbed, lemon-garlic, and Latin-style. In our Paramus, Plainview, Pelham, Stamford, Douglaston, and Red Hook stores only, there is even koshered rotisserie Murray’s Chicken.
When you have a couple of hours available, you can truly savor a fresh Murray’s chicken’s rich flavor by roasting it or making a chicken soup. You can feast for days using our easy recipes, featuring this star ingredient, so without hesitation, make them this weekend.
And, of course, there’s always my ultimate chicken soup recipe — a classic, a must on a chilly fall or winter weekend. A bowl of chicken soup can make anyone’s worries melt away with one spoonful. When you’re sick, it’s chicken soup that’s there to take care of you, ease your aching bones, and warm you up. This is a recipe that will make your grandmother proud, and it’s ridiculously easy to make, requires barely any prep or tending, and uses just a few ingredients.
The key to the best chicken soup you’ll ever eat starts with a farm-fresh bird, which you’re guaranteed when you get Murray’s whole chicken at Fairway. When you buy the right chicken, it does all the work, so you don’t have to fuss with adding a bunch of aromatics to the pot. You don’t even need to add stock!
CHICKEN SOUP WITH TORTELLONI
1 3-pound Murray’s whole chicken
1 large yellow onion, chopped
Fairway sea or kosher salt
Optional: chopped carrots, celery, or other vegetables (you don’t need them for flavor; only add if you want a chunky soup)
Fairway fresh pasta (try the Cheese Tortelloni or the Cheese Ravioletti)
Optional: Fairway fresh mozzarella
- Clean Murray’s whole chicken under cold water. If there are any small feathers stuck to the bird, pluck them out now. If you see any, there will only be a few. We told you this bird is fresh from the farm!
- Put the whole chicken in an 8-quart stock pot (or a similarly sized large pot), and add water so it covers the bird and is about two inches shy of reaching the top.
- Add your chopped onion, some salt, cover, and bring to a boil. (Add your optional chopped vegetables at this point, if you prefer chunky chicken soup.)
- Once the water comes to a boil, uncover the pot, lower the heat to medium, and let it everything simmer for 2 to 2.5 hours. During this time, the liquid will reduce by a quarter or a third, the flavors will build, the chicken meat will pull away from the bones, and the oil in the chicken skin will release, creating a rich, golden-yellow color. Throughout this time, stir the soup occasionally, tasting it when you do to see if more salt is needed.
- When the soup is about ready, boil a separate pot of water, add some salt, and add the fresh Fairway Tortelloni or Ravioletti. Fresh pasta only needs a few minutes to cook. It’s ready once the pasta floats to the top of the hot water.
- Drain and serve the fresh pasta in your homemade chicken soup. Don’t forget to pull apart the chicken meat and add the shreds to each bowl of soup. Add pieces of Fairway’s fresh mozzarella, too, if you’d like.
Not in the mood for roasted chicken or soup, experiment with these poultry dinner ideas, like Chicken Paillard (pronounced pie-yard, this is just a fancy cooking term that means flattened thin, as with thin and tender chicken cutlets) or Spicy Broiled Chicken with Lemon.
TELL US: What’s your favorite way to eat Murray’s Chicken?