Roasted chicken is an absolute classic, and there are many variations, from rotisserie-style to bacon-wrapped. Another popular method of cooking whole chicken is in a slow cooker. A whole chicken can also be broken down into the other cuts listed, in which case, the cooking methods are virtually unlimited, including grilling, braising, frying, baking and broiling.Our fresh whole chickens are perfect for virtually any menu preparation.
BONELESS SKINLESS CHICKEN BREAST
A split breast which has been deboned and skinned. It can be grilled, pan-fried or baked. Sliced, it's great for sandwiches These Chicken breast cooked have virtually no shrinkage that’s because there is no water pumped into these breasts.Pure wholesome goodness!
Chicken tenders are actually parts of a chicken. They are the little strips of meat that are tenuously attached to the underside of each breast (and thus sometimes called "hanging tenders"), so every chicken has two tenders. Great for Chicken fingers, stir-frys, soups, casseroles and more.
FRESH SPLIT WINGS
From get-together appetizers, to sporting event snacks, to part of a complete meal, our split wings take hand-held foods to another level. Whether you glaze or sauce them, your family will love them.
The lower portion of the leg quarter, drumsticks can be prepared in a variety of ways. They are well suited to braising, grilling, frying or even baking
The portion of the leg cut above the joint of the knee. Being a more "worked" muscle, the thighs are well suited for braising, which softens the chicken and maximizes the thighs' rich flavor. Grilling is another popular method of cooking chicken thighs.
The combination of both drumstick and thigh in one unit. With the thigh and the leg, these are great braised or grilled. Given their balance of fat and flavor, they are also particularly delicious when fried.
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