Residential home deliveries are scheduled weekly on Tuesday and Thursday afternoons and evenings between 4 PM-8 PM.

Chicken On The Run delivers the FRESHEST vegetable, grain-fed poultry directly to your residence or business, the same day it is processed from a Federally Inspected HACCP poultry plant.

No, there are no additional costs on any of our products. The posted prices are the complete purchase prices for the products. In some instances, the product pricing is based on current market pricing and approximate product price has been published. Actual pricing will be made available prior to order confirmation on products of this nature.

All orders are C.O.D. or you can pay online as well via VISA Debit/ Credit or Mastercard

Payment may conveniently be made at your door upon delivery of your order by either: INTERAC, VISA, MASTERCARD OR CASH

In the event you would like to modify an order placed online, please contact us by phone to speak with a sales associate about your order. If you would like to add products to your order you can simply place another online order or call us to add-on to your existing order.

24 hours notice is required to cancel or remove products from an order.

Order cancelations or changes must be made by calling Chicken On The Run and speaking with one of our Customer Service agents.

24 hours notice is required to cancel or remove products from an order.

We absolutely do!.

Chicken On The Run offers our Triple Win Fundraising Program – A fresh, healthy alternative and unique opportunity towards raising money for your school, team or organization.

Click here for complete details

Wash your hands with antibacterial soap before and after handling raw chicken. Dry them with a clean cloth or a paper towel.

Wash all utensils and cutting surfaces with hot soapy water and then rinse well before disinfecting with a mild bleach/water solution.

Mix 15 ml bleach into 1 litre of water (1 TBSP. Bleach into 1 Qt. Water).

The safe handling of poultry is no different from any other meat, fish or dairy product. As the bacteria that cause problems with foods can be found anywhere. The first rule of food handling is cleanliness. Two basic rules for safe handling of poultry are to keep it clean and cold until you cook it. Rinse birds under cold running water and pat dry before storing, marinating or cooking.

When using barbecue sauce or oil for basting, put into small bowls. Never serve sauces in which you have dipped basting brushes used for raw or partly cooked chicken and never pour leftover basting oil or sauce back into bottles or jars.

After cooking, always put the chicken on a clean plate or dish – never on a used plate that held a raw chicken or other meats.

Cooked chicken which is to be stored should be refrigerated immediately without waiting for it to cool.

When roasting a whole chicken or the whole turkey be sure to cook it completely – Never partially cook it with the intention to completely cook later on.

Never stuff a whole chicken or turkey ahead of time and refrigerate it. After a meal, remove all the remaining stuffing and store it in the refrigerator separately. The stuffing should be eaten within 3 days.

Test for doneness by piercing chicken with a knife to make sure that the flesh is tender and flaky and the juices run clear without any pink.

Fresh chicken should be covered with plastic wrap or foil and may be stored on the bottom shelf in the coldest part of the refrigerator.

The ideal temperature is 4ºC or 40ºF

Fresh chicken should be covered with plastic wrap or foil and may be stored on the bottom shelf in the coldest part of the refrigerator.

Whole chicken may be stored in the refrigerator for 2-3 days.
Chicken pieces may be stored in the refrigerator for 2-3 days.
Cooked chicken may be stored in the refrigerator for 3-4 days.
Chicken broth may be stored in the refrigerator for 3-4 days.

Chicken may be prepped for freezer storage by wrapping several times with plastic wrap and then in foil or placed in a Ziploc® style freezer bag. Make sure as much air as possible is removed to prevent freezer burn.

The ideal temperature is -18ºC or –0ºF.

Whole chicken may be stored in the freezer for up to 12 months.
Chicken pieces may be stored in the freezer for up to 6 months.
Cooked chicken may be stored in the freezer for up to 3 months.
Chicken broth may be stored in the freezer for up to 3 months.

There are several methods to thaw chicken. Whichever method you choose, as the chicken pieces begin to thaw, separate the parts and leave some space around them to help speed up the thawing process.

Leave it wrapped on a tray or deep dish in the bottom shelf of the refrigerator allowing 5 hours per pound or 10 hours per kg.

In frequently changed cold water it takes 1 hour per pound (2 hours per kg.)

In a microwave oven, on “defrost” or 50% power setting, it will take 5 minutes per pound (10 minutes per kg.). Place chicken on a trivet so that the meat does NOT sit in thawed juices. Cover lightly with waxed paper. It is important as chicken thaws to separate and turn pieces for even defrosting.

Once thawed, keep the chicken in your refrigerator and cook it within 2 days.
DO NOT REFREEZE THAWED OR PARTIALLY THAWED RAW CHICKEN.

As every Chicken On The Run order is custom prepared, orders should be placed a minimum of 24 hours in advance to ensure adequate preparation time and scheduling of your delivery.