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    Air-Chilled, All Natural Whole Chicken 3.5 LB Avg

    Air-Chilled New York State Chicken, 3.5 lb. avg.  Two Whole Chickens No Antibiotics, or growth hormones are administered to our chickens that are allowed to roam freely in large arena style coops. Our chickens are slowly grown over 8 weeks, and fed  a healthy diet of  corn and soybeans that is produced at our own feed mill.  Our special air-chilling, and natural growing practice is why you will taste the difference in our chickens.    
    $40.00 $32.00
    $40.00 $32.00
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    $35.00 $31.00
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    Whole Smoked Chicken

    We start with our All natural, Air-Chilled New York State Chickens that we raise in large arena style coops with plenty of room to exercise and move about.  We cure them with brown sugar and a special spice blend, and slowly smoke them over Hickory & Applewood to give them great flavor.  Reheat, and serve with traditional chicken dinner accompaniments, shred meat into salads, pasta & risottos, and braises.  Save those bones to make a delicious smoked chicken stock.  2.5 lb avg - Fully Cooked, ready to reheat & serve
    $35.00 $31.00
    $35.00 $31.00
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    $34.00 $29.00
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    Smoked Barbarie Cross Duck Half

    Smoked over a blend of Hickory & Applewood.  This is the Air-Chilled Duck that is used by discriminating Chefs across the Country, fully cooked for your convenience.  Heat, and serve the breast for a delicious meal.  The smoked legs are great braised in soups, cassoulets, paella, or jambalaya.  Save those bones to make a delicious smoked duck stock.  Half - 2 LB Avg
    $34.00 $29.00
    $34.00 $29.00
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    $22.00 $19.00
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    Chicken Broth – All Natural 32 oz

    ,
    Made from our famous Air-Chilled Chicken Feet, Bones, and Mirepoix.  Adds a rich chicken flavor to any soup, sauce, recipe, or glaze.  COMES FROZEN, MAY THAW DURING TRANSIT
    $22.00 $19.00
    $22.00 $19.00

FEATURED RECIPE

Seared Foie

with Pear Marmalade, Sunchoke, Red Wine Gastrique, and Sunchoke Puree

Since 2015, Gabriel Kreuther has combined his classic French training, Alsatian heritage and his love of New York City to create a luxurious dining experience at his eponymous restaurant in the heart of Midtown Manhattan. This Michelin-starred chef & James Beard award-winner uses only the most sophisticated ingredients to create elegant dishes that feature superb presentation and extraordinary flavors.

GET THE RECIPE

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