Boiling chicken is tough and chewy and is traditionally used in Carribean and African recipes. That's because it makes for great stock and flavoursome stews.
If you prefer your chicken a little more tender try steaming it without water.
You simply put the chicken in a heavy pot (cast iron is best) and add some seasoning... but no water.
Cover the pot and put it on a low heat.
When the temperature rises from simmer to boil lift the lid and you'll be amazed at how much liquid has bubbled out of the chicken. If it looks a bit dry, simply add a bit of water, but not too much.
Delivered loose in a big box... that's the wrong shape to go in your fridge.
The weight of each chicken will vary slightly. Your bill will reflect this.
Take the chickens out the box and refrigerate or freeze them within 15 minutes of delivery.