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A 1-pound pack of chicken thaws in cold water in an hour or less. Keep it sealed, change the water every 30 minutes and cook it right away.
Butterfly and roast a whole chicken — flatten the bird, oil and season generously, then roast at 375°F to 165°F internal.
Roast a whole chicken in the oven (or smoker) for a versatile dinner — leftovers shine in sandwiches, tacos, and soup.
Crisp-skinned chicken thighs done with a quick sear and a hot oven finish.
Pan-sear pastured chicken breasts and finish in a 375°F oven until they hit 165°F internal.
Oven-baked chicken wings with crispy skin all over — no fryer required.
Pan-sear and finish in the oven for juicy, perfectly cooked chicken breasts every time.
