Apple Cider-Braised Chicken

This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.

Heritage Coq Au Vin

A rich and hearty meal of mushrooms, onions, red wine and Heritage Chicken.

Heritage Chicken Marbella

Enjoy the fragrant mix of olives, garlic and herbs with the bold nutty flavors of heritage chicken.

How to Cook Heritage Chicken

  Do I need to cook Heritage Chicken differently?  The answer is no, and yes.  No: you can use your favorite flavorings, herbs and sauces that you use with pastured poultry cooking.  But, yes: you must turn down the temperature, and make sure it doesn’t dry out either by keeping it tightly wrapped or cooking…

Fried Heritage Chicken

The delicious taste of freshly-fried chicken, plus the rich flavors of our heritage chicken–what’s not to love?

Braised Heritage Chicken

One can follow virtually any braising recipe for braising a heritage bird. You just have to make sure to use a low heat and to cover during cooking so the bird doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 225-325°F for 20-30 minutes per pound.

Herb Roasted Heritage Chicken

Brine whole bird in a simple low-sodium mixture overnight. In the morning, rub the chicken with oil and herbs and stuff with fresh herbs, garlic and lemon and roast in a tightly covered pan. We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination herbs and fruits for the brine, rub and stuffing.

Grilled Heritage Chicken

Yes, a small (2-4lbs) Heritage chicken can be grilled–just roast or pressure-cook the bird beforehand, then finish on the grill with your favorite spices or BBQ rub. Pre Roasted: Brine whole chicken overnight in a simple brine of ⅛ cup salt ⅛ cup sugar per gallon Butterfly or split in half Cover with herbs and…