It’s National Poultry Day! While some of these made-up, celebratory days are head scratchers, March 19 as Poultry Day is something we can squawk about! Allow us to celebrate with a bit of a different approach. Meet Store Owner Anne’s yard chickens: Loretta, Loretta, Loretta, Carol and Phyllis – she can’t tell three of them apart, hence the three Lorettas. Anne has kept hens for nearly 10 years. (Well, her husband Greg does all the work.) The girls are such fun to watch, have entertaining squabbles, make great fertilizer and the payoff is big: EGGS! Do you keep chickens? Reply in the comments. What are their names and tell me what it’s like for you! Happy National Poultry Day! Here are five recipes to celebrate:
Dry Brined Sheet Pan Chicken Thighs
Dry Brining, aka early salting, we talk about it often in the shop and in our Teaching Kitchen. Bone-in, skin-on chicken thighs are the perfect protein for this technique. The early salting makes for very crispy skin. We use our Butcher’s Salt for this version, but any salty Spice Blend will do the trick.
Pulled Chicken Street Tacos
Simple yet so very delicious, we love this recipe’s versatility when it comes to spice blends. We developed this recipe and our new spice blend Low FODMAP Tex Mex Taco Blend for our friends with belly issues who are exploring the Low FODMAP protocol.
Alliums – onion, garlic, shallot – are to be avoided when following the Low FODMAP way of eating. Our Low FODMAP Tex Mex Taco Blend is blended with zero onion or garlic but still boasts super rich layers of flavor. Ready for more good news? The alliums in our Garlic Extra Virgin Olive Oil and Shallot Extra Virgin Olive Oil are on the low FODMAP list! Grab and bottle and get to drizzling, and make these tacos! Load these street tacos up with low FODMAP radishes and cilantro, and now you’re ready to enjoy Taco Tuesday!
Tasso & Mushroom Quiche
Quick and comforting. We love this quiche for its ability to come together in a snap and how it serves as a meal morning, noon or night. Surround it with all the breakfast foods, sidle it up with a salad at lunchtime or enjoy it alongside a cup of soup for dinner. No matter the time of day, this quiche fits the bill.
Tarragon Mustard Sheet Pan Chicken Thighs
Lili Courtney is a mainstay in the Teaching Kitchen. She’s taught countless classes including the ever-popular Sheet Pan Suppers. This recipe is a show-stopping sheet pan supper. Big, big flavors from tarragon, mustard and Champagne Pear White Balsamic Vinegar. We love this quick cooking sheet pan that boasts long-cooked flavors.
We’re not sure of the origin story for the recipe, but we sure do love the name. In the event Ina Garten’s Engagement Roast Chicken doesn’t work, try this recipe – it should do the trick. We love the sundried tomato notes in this creamy sauce and doubled down by using our Sundried Tomato Extra Virgin Olive Oil and Smoked Tomato Blend. The end result is marriage material.
This recipe is equal parts flavor and technique, and we employ one of our favorite techniques for tackling boneless, skinless chicken breasts: cutlets. It’s how we create our Tarragon Mustard Chicken Cutlets. Read more about the technique in our blog: Three Techniques for Boneless Skinless Chicken Breasts.
