Organic Chicken – The New King of the Grill


Raley's Organic Chicken

Our Brands:  Organic Chicken -
The New King of the Grill


It's time to turn up the heat for a new meat. We've got a new star for your grill! We have partnered up with Petaluma Poultry to bring you California local, farm fresh chicken.

Why Petaluma Poultry? Because these local ranchers are the experts in free range. The label says it all: Certified Organic, No Antibiotics and an All Vegetarian Diet with no animal by-products. This means the chickens are raised without antibiotics or hormones that are used for health maintenance, prevention of diseases and artificial enhancement.

And it's not just about the chickens, it's about the land. Petaluma is dedicated to best-in-class sustainability. Not only is this chicken better for your health and better for the planet, it is exceptionally flavorful! You'll taste the difference!

Just like all of our poultry products, you can find Raley's Free Range Organic Chicken at Raley's, Bel Air and Nob Hill Foods. You will find everything from boneless skinless chicken breasts and chicken drumsticks, to split breasts and whole fryer chicken to suit all of your cooking needs.

Aside from being mouth-watering delicious, we love chicken's versatility. It can be grilled, fried, roasted, even brined. And when it comes to cooking it, here's what's key: Meat that falls off the bone, juicy tenderness and a nice char. Make your backyard the summertime hot spot with organic chicken!

Our six favorite ways to prepare chicken:

1. Slow-and-low dry rub: Brine chicken (marinate meat with salt), then coat with an old-fashioned barbeque rub and slow-bake in the oven for 2 to 3 hours.

2. Deep-fried chicken: Coat chicken with a fresh herbs and breadcrumb batter, then fry chicken to create a crispy texture.

3. Braising: A different version of slow cooking, this method involves combining a broth such as wine, beer or a vinaigrette with on-the-bone chicken (wings, legs or drumsticks), and then slowly cooking it at a low temperature.

4. Poaching: Also known as the "low-calorie" chicken, this method involves submerging chicken in a water bath on the stove and simmering until cooked through. Typically used when making soups and stews.

5. Roasting: A flavorful and popular method, by baking a whole chicken in the oven at a various temperatures until browned.

6. Grilled kabobs: A summertime favorite by chopping chicken, fresh fruits and vegetables, putting them on skewers, and then grilling skewers on the barbecue.


Sources: www.nationalchickencouncil.org

www.petalumapoultry.com

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