What is Jidori Chicken
What Are Chicken Lollipops and Tulip Wings?
The chicken "lollipop" is a straight-forward butchering technique worth practicing and mastering. It enhances both the presentation and ease of eating chicken wings. This method transforms a standard chicken drumette...
Embracing Beak-to-Claw Cooking
For the adventurous home chef and the innovative restaurateur, the pursuit of flavor while minimizing waste is a constant drive. Though chicken breasts and thighs will always remain kitchen classics,...
Spatchcocking for Faster, Crispier, and More Evenly Cooked Chicken
There’s a simple, yet incredibly effective technique that can revolutionize your whole chicken cooking: spatchcocking. It helps overcome a common grievance when roasting a whole bird, which can result in...
Your Guide to Deboning Chicken Thighs and Drumsticks
Mastering the art of deboning chicken thighs and drumsticks is a valuable skill that opens up a world of culinary possibilities. Whether in streamlining your meal prep or creating elegant...
USDA "Grade A" Shield on Chicken?
Whether you're a passionate home chef or a busy restauranteur, you want to be confident in the safety and quality of your ingredients, and that includes your proteins like chicken....
Chicken Wing King: Drumettes vs. Wingettes (Flats)
Are you ready for a chicken wing throwdown? Whether you're whipping up a batch for the weekend or crafting a signature appetizer for your restaurant, knowing the different parts of...
Cracking the Case of the National Egg Shortage
If you’ve recently reached for a carton of eggs at the grocery store or placed an order with your restaurant supplier, you’ve likely noticed a significant shift. Higher prices and,...
The Freshest Choice: How Jidori Chicken Rivals Live-Slaughtered Quality
When it comes to premium poultry, freshness is everything. For chefs and home cooks who prioritize flavor and quality, nothing compares to chicken that tastes as if it were prepared...
Chicken Thigh vs. Breast - Which Cut Is Right for You?
When chicken is on the menu, two cuts dominate meals: thigh and breast. Each has its unique characteristics that make it a favorite among chefs and home cooks. But how...
"I'm No Spring Chicken" - A Classic Phrase for Modern Kitchens
"I'm no spring chicken," we might joke, wincing as we bend down to load the dishwasher. It's a charmingly old-fashioned idiom, but have you ever stopped to actually think about...
Protein Showdown: Chicken vs. Beef vs. Pork vs. Fish
Let's face it, protein is a big deal in our diets—and what we choose to put on our plates for protein really matters. From sizzling steaks to crispy chicken, juicy...
Love Your Leftovers: Getting the Most from Your Whole Chicken
You've purchased a whole Jidori chicken – and for good reason! You know that starting with exceptional ingredients is the secret to truly delicious meals. But beyond that incredible roast...