Cooking Methods: Roast, Rotisserie, Slow-Cook, Barbecue, Smoke

Cooking Tips: Our Green Circle heritage chicken can be cooked whole, spatchcocked, or cut into parts. Butter or duck fat rubbed all over the outside helps crisp and brown the skin. If roasting whole, try stuffing the cavity with aromatics like lemon, onion, or herbs. Green Circle chicken is cooked when an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F and juices run clear. Chicken heads and feet make an excellent addition to homemade chicken stock and will not only add a ton of flavor but also healthy gelatin and collagen.

Cooking Methods: Sauté, Pan-Fry, Braise, Stew

Cooking Tips: Use our ventrèche as you would pancetta. Cut into lardons and sauté then toss into salads, pastas, egg dishes, or casseroles. Use as a base for a braise or slice paper thin to bard a roast. Add a large chunk of whole ventrèche to stock while cooking dried beans, soups, or stews.

Cooking Methods: Sauté, Pan-Roast, Roast, Stew, Braise, Poach, cook en Papillotte

Cooking Tips: After opening, store any unused mushrooms in a brown paper bag. Keeping the mushrooms in clusters will keep them fresher longer. Washing our cultivated mushrooms is not necessary and will change the texture. Simply trim the very bottoms and they are ready for use in your favorite recipes. Our Chef's Mix mushrooms can be used in place of button mushrooms and make an elegant addition to roast meats, poultry, and seafood dishes, bisques, sauces, and stir-fries.

Cooking Tips: Use demi-glace as a base for meat sauces, stocks, soups, and braises. For a delicious pan sauce in minutes, sweat some chopped shallots in pan-drippings, add fresh herbs and deglaze with demi-glace. Add a small knob of black truffle butter to finish. Mix one container of demi-glace in 2 cups of water and use in place of beef, lamb, or veal stock in your favorite recipes.