What you’re getting
Bone-in, skin-on thighs from pasture raised chickens.
6 count. Approx.1.5 - 2lbs
Raw. Frozen. Keep frozen or refrigerated.
Cooking tips
There’s
nothing like the first bite of a juicy, meaty, satisfying chicken
thigh. Loaded with nutrition from the fat and dark meat, easy to
bake, grill or fry, perfect for a barbecue lunch or an elegant pasta
dinner—I just can’t say enough good things about humble,
magnificent chicken thighs.
No
need to get fancy with marinades or even get a cutting board messy.
Just season generously with salt and pepper, brush with olive oil if you feel like it, and bake at 400 degrees for about 45 minutes. And I’ll
give you a hint: chunks of potato will roast up beautifully, given a
quick toss in olive oil and salt and spread on the same pan. Throwing
that quick combination in the oven will get you through many a
stressful pre-dinner hour.
Recipes
Chicken Cacciatore | The Pioneer Woman
Garlicky Chicken Thighs With Scallion and Lime Recipe | NYT Cooking
Creamy Baked Chicken Thighs with Mushrooms & Bacon | Cafe Delites
Best Baked Chicken Thighs with Maple Dijon Sauce | Julia’s Album
One Pan Spanish Chicken and Rice | Creme De La Crumb
How we raise our chickens
Chickens have a superpower: turning weeds and bugs into delicious, nutritious meat. We rotate our birds frequently to fresh ground, where they excitedly chase bugs and strip plants down to the stem. We also offer them a natural peanut-meal based feed mix and, of course, never give them antibiotics or any other pharmaceuticals. For more information about our farm’s practices, check out Our Standards.