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During Herbert Hoover’s 1928 bid for the presidency, his election campaign promised a chicken for every pot and two cars in every garage. Unfortunately, those promises were derailed by the Great Depression that started just a few months after he was elected, but it remains a great sentiment to this day.Not only can one whole chicken be transformed into several meals for an entire family, it’s also one of the easiest and cheapest animals to raise for meat. I take great satisfaction in preparing a …

Whether you’re experienced at raising meat birds or just getting started with your flock, an important consideration is how you’ll harvest your birds. This step in the backyard-to-table process can be the most exciting as you anticipate the delicious dinners to come. It can also be the most emotional — after all, you’ve been nurturing those birds since they were chicks. Fortunately, our Poultry Harvest Station, designed by Roots & Harvest staff, makes the harvesting process efficient and hum …

Are you cutting up freshly harvested chickens to ready them for freezing? Portioning poultry in the kitchen? Deboning and skinning before cooking it? Are your wrist and hand sore from using a knife for this task? Using poultry shears makes the job so much easier and safer than using a chef’s knife, boning knife, or any other type of knife. Purpose-designed for these tasks, our poultry shears have heavy-duty, super-sturdy blades that readily cut through cartilage, joints, and bones. Plus, cutting …

A good roast chicken will never let you down. And though the recipe calls for just five ingredients roasting a chicken to tender, juicy, skin-crisped, perfection can be tricky – it’s a matter of cooking two different kinds of meat at once. The lean, white breast cooks faster than the rich, dark legs and thighs.The best technique originated in Asia, home of the chicken where the cooks roasted their birds on a rotisserie. This way the heat of the oven circulates around the chicken while its fats n …

Serves 4This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.Vinaigrette2 tablespoons fresh lemon juice2 small shallots, finely chopped½ teaspoon Dijon mustard½ teaspoon honey¼ cup warm, rendered chicken fat or extra virgin olive oilSalad3 cups shredded or chopped cooked chicken …