free range poultry
Our poultry Sourcing
Our chicken is pasture-raised and free-range—never given hormones, steroids, or antibiotics.
Raised to full term over 7 months (not the rushed 45 days you'll find in most grocery store poultry), these birds are humanely treated and allowed to forage naturally on bugs, grass, and worms, with a supplement of non-GMO feed.
Sourced primarily from small, responsible farms in California, our poultry is proudly raised in the U.S. without added water, coloring, or preservatives.
Our Poultry selection
Chicken Breasts
Whole Broilers
Marinated Chicken Breasts, Lemon Pepper
Marinated Chicken Kabobs, Lemon Pepper
Chicken Tenders, Unbreaded
Chicken Drumsticks
Chicken Leg Quarters
Chicken Thighs, Bone In
Chicken Thighs, Boneless & Skinless
Chicken Wings, Plain
Fajita Strips, Fully Cooked
Ground Chicken
Ground Turkey
Turkey Bacon
Turkey Burgers
Turkey Cutlets
Turkey Hot Dogs
Duck Breasts
cooking instructions
Cooking is part science, part instinct. While there's no one-size-fits-all method, a little guidance goes a long way. We've pulled together our favorite tried-and-true techniques to help you get the most flavor, tenderness, and enjoyment out of every meal.
-
[Editor's Choice] Air Fry - Cook in air fryer at 390°F for 10-20 minutes or until fully cooked. Cut up, season, and enjoy!
Grill - Season chicken with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.
Bake - Thaw for best results. Preheat oven to 350°F and roast for 20-30 minutes or until fully cooked.
NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.
-
[Editor’s Choice] Air Fryer – Cook in air fryer at 400°F for 35–45 minutes or until fully cooked. Flipping and checking every 12 minutes.
Bake – Place tenders on baking sheet separated from each other. Preheat oven to 400°F and bake for 35–45 minutes or until fully cooked. Flipping and checking every 12 minutes.
-
Bake – Thaw for best results. Place tenders on baking sheet separated from each other. Preheat oven to 400°F and bake for 20–30 minutes or until fully cooked. Flip every 10 minutes.
Grill – Season chicken with favorite spices and place on hot grill. Cook for 3–4 minutes before flipping and repeat until fully cooked.
NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.
-
Air Fryer – Cook in air fryer at 390°F for 5–15 minutes or until fully cooked.
Bake – Place drumsticks on baking sheet separated from each other. Preheat oven to 375°F and bake for 15–20 minutes or until fully cooked.
-
[Editor’s Choice] Air Fry – Cook in air fryer at 390°F for 5–15 minutes or until fully cooked.
Bake – Thaw for best results. Preheat oven to 350°F and roast for 20–30 minutes or until fully cooked.
NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.
-
Cold – Defrost and serve over salad.
Bake – Place fajitas in one layer on baking sheet on the middle rack. Preheat oven to 350°F and bake for 8–10 minutes or until desired serving temperature achieved.
Microwave – Heat for 2 minutes. Setting for longer seconds as needed.
NOTE: The fajitas are precooked and just need to be heated up.
-
[Editor’s Choice] Pan Fry – Pour enough oil to cover the majority of the the pan with a thin layer. Add thawed ground chicken/turkey and turn heat to medium. Break up ground meat into preferred chunk size as it cooks, salt and pepper once, and continuously mix until fully cooked.
NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.
-
[Editor’s Choice] Pan Fry – Place burgers from frozen onto pan on medium heat. Salt and pepper the top, flip after three minutes and salt and pepper the top. Flip every three minutes until cooked to preferred rarity.
Grill – Adjust grill so that burger surfaces are 6 to 8 inches from coals. This gives even heat without too much intensity. If food gets too hot, raise grill away from heat.
Broil – Preheat broiler then place surface of burger 3 inches from heat. Cook roughly for 8 minutes for rare, 12 minutes for medium and 20 minutes or so for well done.
Smother – Dust each side with flour, salt and pepper. Brown in small amount of vegetable oil. Add chopped yellow onions, canned whole tomatoes and Italian seasonings to taste. Simmer 30 minutes.