We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
Savor the buttery taste and texture of our delicious, award-winning organic chicken—the first chicken on the market ever to be certified by the USDA as free-range organic. You’ll never be able to eat grocery store chicken again!
Our chickens are also free-range. In order for poultry to be certified free-range, it must be raised in specific conditions: access to the outdoors and natural light, ability to forage naturally and a minimum of minimum of 1.5 square feet of space per bird when indoors. In addition, they must be raised to 8 weeks of age, as opposed to 5 or 6 weeks, which is standard for commercially raised chicken.
The result is a healthier, leaner bird with a distinctively rich flavor. Ariane always says that, “A happy chicken is a tasty chicken,” and this is proof on the plate. D’Artagnan organic chicken tastes the way chicken should--and the way it did before factory farming. The old-fashioned, robust flavor and moist meat means you’ll need little in the way of highly-spiced sauces or rubs. Instead we recommend that you enjoy the true flavor of the bird itself, with simple preparations.
Enjoy this fine organic chicken roasted with herbs, cut into pieces and fried, poached in broth, or however you like your chicken. When buying a whole chicken, remember to stash the bones away in the freezer after you’ve eaten the meat to make stock with later. Chicken stock is one of the secrets of great chefs—they use it in place of water in many recipes, as a base for sauces, and to impart umami to vegetable dishes. We are firm believers in using the whole animal—from beak to tail—and even getting the flavor and nutrition right out of the bones.
"Find out why gumbo has been called the greatest Louisiana contribution to American cuisine. A dish that is a true melting pot, gumbo uses French cooking techniques with ingredients from the native Choctaw, West African slaves and Spanish colonists. Although it traditionally includes seafood, this gumbo recipe relies on chicken and andouille alone. However, there is no substitute for what Louisianians call the "holy trinity" of celery, bell peppers and onion. "
"Tarragon is a favored French herb--as the primary ingredient in Bernaise sauce and one of the components in the herb mixture called "fines herbes". Its flavor is particularly well-suited to chicken and fish. "
"This lavender, rosemary and thyme-rubbed grilled chicken will carry you to sunny southern France. Serve it with a salad and a crusty baguette."
"Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find, we suggest using chicken in this everyday dish that can easily serve as the center of a dinner party or a great Sunday meal with the family."
"This recipe yields crisp and juicy roasted chicken every time. "