Applestone in the Kitchen: Chicken and Dumplings
In this edition of Applestone in the Kitchen, we're using bone-in thighs (or whatever bone-in parts you have!) and pantry staples to make deeply comforting chicken and dumplings.
Cut of the Month: Whole Chicken for Thanksgiving
Whole chicken is a great option for a small Thanksgiving meal. Here's how we like to cook our whole chickens, plus a Thanksgiving stuffing recipe from our Hudson neighbor, Talbott & Arding.
Recipe: Tamar Adler's Chicken Kiev
Tamar Adler, the cookbook author and now podcast host, is our Hudson neighbor. She makes incredible chicken Kiev. Try this recipe from her latest book, now out in paperback.
Remarkable Roast Chicken
Chicken is considered humble, but, roasted right, it can be anything but. Here are tips and recipes for the kind of roast chicken you want to serve guests, including how to cut up a whole chicken into parts.
How to Spatchcock Chicken
Want to learn how to spatchcock? It means the same thing as butterfly, but is a far better word. Just remove the spine and splay a chicken, turkey, or any bird open like a book. Then cook. We suggest brick chicken.
Japanese Fried Chicken (Karaage)
We love fried chicken. This recipe from our book, The Butcher's Guide to Well-Raised Meat, is made with flavorful boneless skinless chicken thighs and cooked in lard for a crispy, crunchy crust without burning.
Chicken: Pastured vs. Certified Organic
Chicken is the only certified organic meat we carry. Currently, our beef, pork, and lamb are pastured and local. Here's why.
Brining 101
Brining is a great thing for any home cook to do; it keeps meat moist. All it takes is a simple ratio of water, salt, and sugar -- and time. Here's how to brine meat.