Poultry

Boneless Breast

Boneless Breast

Pairs Well With: Chardonnay, Sauvignon Blanc, Pinot Grigio
Choosing a cut: Convenient main dish, Go-to lean protein, Looking to cook more quickly? Select a thin sliced boneless, skinless option
Preparation: If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.
Description: One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised or fried.
Uncooked Minimum Temp: 170°F
Fully Cooked Temp: 145°F

Wings

Wings

Pairs Well With: Moscato, Riesling, Rose
Choosing a cut: Flavor packed, Great for snacks or meal, Pairs well with a variety of sauces and flavors
Preparation: If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.
Description: One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.
Uncooked Minimum Temp: 180°F
Fully Cooked Temp: 145°F

Thighs

Thighs

Pairs Well With: Chardonnay, Sauvignon Blanc, Pinot Grigio
Choosing a cut: Dark meat portion of the leg, Great for grilled, baked, or slow cooker recipes, Available in both bone-in or boneless
Preparation: If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.
Description: One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.
Uncooked Minimum Temp: 180°F
Fully Cooked Temp: 145°F

Chicken Leg Quarters

Chicken Leg Quarters

Pairs Well With: Chardonnay, Sauvignon Blanc, Pinot Grigio
Choosing a cut: Juicy, Simple to cook and prepare, Great for baked, grilled or fried recipes
Preparation: If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.
Description: One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.
Uncooked Minimum Temp: 170°F
Fully Cooked Temp: 145°F

Whole Chicken

Whole Chicken

Pairs Well With: Chardonnay, Sauvignon Blanc, Pinot Grigio
Choosing a cut: Perfect for family servings, Filled with flavor, Serves both dark and white meat, catering to all tastes and preferences
Preparation: If frozen, thaw in a refrigerator for 1-2 days, depending on size, and keep on bottom shelf of fridge away from other foods. Chicken can be kept an additional couple of days after defrosting. TIP: Chicken should not be thawed using warm water, which could partially cook the chicken. When cutting, always use a plastic or glass cutting board. Wood boards can absorb juices and become harder to clean. Always keep raw chicken away from other foods to avoid cross-contamination. Always wash hands thoroughly after handling. TIP: Cut chicken against the grain of meet to keep it tender.
Description: One of the most versatile proteins, boneless chicken breast can be roasted, baked, grilled, sautéed, braised, or fried.
Uncooked Minimum Temp: 170°F
Fully Cooked Temp: 145°F

Turkey

Turkey

Pairs Well With: Chardonnay, Prosecco, Rose