Chicken Cooking Tips

Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.

Fire Roasted Chicken with Green Goddess Dressing

This fragrant, floral, bright green dressing is a perfectly balanced tangy sauce for fire roasted chicken.

Ts�UMAMI Roasted Chicken Drumsticks

Our Ts'UMAMI Rub adds a richness to one of our favorite cuts of chicken. Serve over Basmati rice to catch all of the delicious drippings and crunchy bits.

Mushroom & Olive Braised Chicken Thighs

Slowly simmering pan seared chicken thighs with white wine, mushrooms, and olives, what could be more magical?

Roasted Turkey and Pan Gravy

Herb Brined Roasted Turkey with classic Pan Gravy sure to the perfect Holiday centerpiece!

Crispy Duck Confit Legs with Mustard Cream

Humanely raised duck legs seasoned and slowly simmered overnight in the duck's rendered fat. Deliciously rich in flavor!� Simply browned in the oven and served with a mustard cream sauce.�

"Chicks in a Blanket"

A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!

Cast Iron Nachos

This is a fun, outdoor appetizer to play around with having your dinner guests help assemble and get messy enjoying!

Cast Iron Roasted Whole Chicken

This simple recipe results in a beautiful whole roasted chicken that can be the star of a perfect weekday meal or a versatile leftover to include in other amazing dishes.

Herb Roasted Chicken Breasts with Panzanella Salad

This vibrant salad is a great use of stale bread at the height of tomato season, a wonderful weeknight meal.�

Coconut & Chipotle Braised Chicken Drumsticks

Slowly simmering the chicken on the bone with smokey chipotle peppers and rich coconut milk creates a complex, velvety sauce to coat each bite.

Butcher's Broth with Chicken and Hominy

The use of hominy and roasted tomatoes give the soup a depth of flavor that makes you believe it slowly simmered all day.

Turkey Pan Gravy

Making a classic pan gravy from the drippings of the roasted turkey does not need to be difficult. Follow these simple steps for this decadent sauce.

Cast Iron Braised Sausages

This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. � This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.�

Taco Night!

This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalape�o Cilantro Slaw, Queso Fresco, Limes, and Avocados.�

Spatchcock Chicken

Splitting the chicken before cooking shortens the cooking time and increases the cooking surface for a more even sear.

Sweet Tea Brined Chicken Wings

Brining the wings before cooking makes sure they stay plump and juicy as they crisp on the grill.�

Chicken Thighs with Lemon Thyme Brown Butter

We love chicken thighs for their rich, hearty flavor.� When served with a simple brown butter sauce, we know you'll agree!

Butcher's Broth

A savory broth is the backbone (pun intended) to a hearty braise, velvety sauce, or fragrant soup.� It is best to use thick, heavily used joints of pork and chicken for their tendons and gelatin. �

Pan-Seared Duck Breast

Duck is an often over-looked protein, but we love its rich flavor and versatility. This recipe is straightforward - no fuss - and has a brightness from the orange zest. Give it a try!

Classic Cassoulet

This classic French comfort foods will warm your belly with slowly simmered beans basted with pork, sausage, and duck confit.

Yakitori Chicken�

Marinated in soy sauce, garlic and ginger, these Japanese chicken skewers are hard to resist!