January 19, 2021 0 Comments
We're throwing a wing party this #WingWednesday and featuring FOUR incredible recipes that you can easily put together for family and friends with our delicious, all-natural Naked Chicken Frenched Midjoint Wings.
Check out the video demo at the bottom of the page for inspiration.
Which do you think will be your favorite?
Parmesan Ranch, Garlic Herb, Texas Italian Honey, or Soy Ginger? Check them out below and let us know!
Ingredients:
Instructions:
Ingredients:
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Ingredients:
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July 06, 2020 0 Comments
1 Poulet Rouge® Heritage Chicken from Joyce Farms, cut into 8 pieces | 1/2 tsp cayenne pepper |
2 cups all-purpose flour | 1 tsp granulated garlic |
1 cup corn meal | 1/2 tsp cayenne pepper |
1 tbsp salt | Canola oil (enough to fill skillet to about 1 inch deep) |
1 tsp black pepper |
WARNING: Oil will burn if there are open flames.
1. Mix flour and corn meal in a large mixing bowl.
2. Add salt, black pepper, cayenne pepper, and garlic to flour/corn meal and mix.
3. Toss chicken pieces in mixture until coated.
4. Add oil to skillet (about 1 inch deep) and heat to 325-350°F.
5. Gently place chicken into skillet. Flip pieces frequently until golden brown, and internal temperature reads at least 165°F.
6. Plate and serve!
June 11, 2020 0 Comments
1-4 lbs of Naked Chicken Drumsticks from Joyce Farms | 1 head of garlic, diced |
1 shallot, diced | Handful of thyme, de-stemmed, chopped |
1 lemon (We’ll use the zest, and the juice) | 1/4 teaspoon paprika |
1 cup olive oil | Salt and pepper (to taste) |
1. After prepping the garlic, shallot, and thyme, carve away lemon zest from lemon and chop. Reserve the lemon for later step.
2. Combine olive oil, juice from whole lemon, and all other ingredients in a bowl. Toss drumsticks in marinade. Cover and let sit for 30-40 minutes while you fire up the grill.
3. Grill drumsticks for 20 minutes, turning frequently, until internal temperature reads 165 degrees F.
4. Plate and enjoy!
May 10, 2016 0 Comments
Serves: 4 |
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For the Spice Paint:
4 cups chicken stock | 1/4 cup brown sugar |
1/2 cup rice wine | 2 tbsp minced garlic |
2 tbsp orange zest | 2 tbsp minced ginger |
1/4 cup tamarind pulp | 2 jalapenos, seeded and minced |
1/2 cup soy sauce | 1 1/2 tsp Siracha chili sauce |
1/2 cup sorghum |
For the Chicken:
1 Joyce Farms Poulet Rouge® Chicken |
2 tbsp olive oil |
1 tbsp olive oil |
1 tbsp butter |
1. Combine all Spice Paint ingredients, except sugar, and bring to a boil. |
2. Whisk sugar in until completely dissolved. |
3. Cook over high heat until liquid reduces to about 1 1/2 to 2 cups. |
4. Remove from heat and strain, pushing with the back of a ladle to extract most of the liquid into a bowl. |
5. Set liquid aside until ready to cook the chicken. |
6. Heat oven to 400 F. |
7. Heat pan over medium heat with olive oil and butter. |
8. Season chicken with salt and pepper to taste. |
9. Place chicken parts skin side down in pan once butter begins bubbling. |
10. Flip chicken once the skin is golden brown and place in the oven until cooked through to an internal temperature of 165 F. |
11. Remove the chicken pieces from the pan and place in a bowl with 1 ounce of fresh butter and 3 teaspoons of the spice paint and toss to coat the chicken with the spice paint. |
April 28, 2016 0 Comments
Serves: 4 |
Prep Time: 10 Minutes |
Cook Time: 45 Minutes |
4 Joyce Farms Naked Boneless Skinless Chicken Breasts |
1 stick butter |
1 cup sliced green onion |
4 oz sliced mushrooms |
1/4 cup white wine |
1/4 cup chicken stock |
1 cup heavy cream |
2 tbsp lemon juice |
1. In large skillet melt butter. |
2. Add chicken breast and sauté on both sides for about 6 – 8 minutes or until done. |
Remove chicken from pan and keep warm. |
Add mushrooms and onions to pan, cook until soft. |
Add wine and stock and reduce until syrupy. |
Stir in cream, and cook until it slightly thickens. |
Season and finish off with lemon juice. Pour over chicken. |
March 31, 2016 0 Comments
Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
9 oz bacon diced | |
5 tbsp flour plain | |
2.5 oz extra virgin olive oil | |
1 onion chopped | |
2 carrots peeled and chopped | |
2 leeks trimmed and chopped | |
9 shallots peeled | |
2 sprigs rosemary | |
2 sprigs thyme | |
2 bay leaves | |
9 oz mushrooms sliced | |
3.5 oz cognac | |
3.5 oz chicken stock | |
2 cups red wine |
1. Season chicken with salt and pepper. Then toss the chicken in flour. |
2. Heat half of the olive oil in a large sauté pan. |
3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
8. Serve over chicken with sauce. |