Cooking Methods: Sear, Saute, Roast, Bake, Grill, Barbecue, Poach, Sous Vide

Cooking Tips: Boneless, skinless chicken breasts can take all manner of seasoning, marinating, and brining. We like this cut for butterflying and stuffing, wrapping with bacon, and pounding flat for chicken schnitzel or a grilled paillard.

Cooking Methods: Roast, Bake, Grill, Barbecue, Fry, Braise, Stew, Slow-Cook

Cooking Tips: Since our organic chicken wings are air-chilled, cooking them using a dry-heat method will produce extra crispy results. They can be cooked whole or split into drumettes and flats by using sharp poultry shears to snip off the wing tips then cutting through the center of the wing joint. Wing tips make great additions to homemade chicken stock.

Cooking Methods: Pan-Roast, Roast, Quick-Braise, Sous Vide, Bake, Grill, Barbecue, Fry

Cooking Tips: One of our favorite chicken cuts, our organic bone-in thighs cook quickly and are perfect for weeknight meals. Because they’re air-chilled, it’s easy to achieve deliciously crispy skin while retaining juicy, succulent meat. Versatile chicken thighs take all manner of seasoning well and can be cooked using any of your preferred methods.

Cooking Methods: Roast, Poach, Barbecue, Smoke, Pan-Fry, Braise, Stew

Cooking Tips: Organic chicken can be cooked whole, spatchcocked, or cut into parts. The mild flesh can take all manner of seasoning. 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. Whole 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. When buying a whole chicken, remember to stash the bones away in the freezer after you’ve eaten the meat to make stock. 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.