Recipes

Here's a bright chicken recipe from Teresa Blackburn and provided courtesy of Edible Nashville. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula salad.

This recipe is provided by our friends at Edible Nashville (ediblenashville.com) excerpted from Mark Bittman's book, How to Grill Everything. Pure Pasture's offers the bird with the backbone already removed so when you thaw and unwrap the whole bird it will lie flat, instantly doubling the surface area—and the flavor and crisping potential.

Hot and sweet, our quick and easy buffalo style wing seasoning is perfect on traditional wings.

Here is an easy to make recipe for fried chicken from All About Olive Oil that is oven fried in extra virgin olive oil. This one-pan recipe results in juicy chicken with flavorful, crispy skin. We used a whole chicken cut into pieces, but you can make this with all wings or drumsticks. Just make sure that you use pieces of chicken with the skin on. Choose any combination of 4 lbs total of bone in chicken listed above.