Which of Our 10 Most Shared Recipes Have You Tried?

You loved them, you shared them, you pinned them! These D’Artagnan recipes got the most social media love in April. While comfort foods are still on the top ten list, represented by classics like coq au vin and blanquette de veau, spring is definitely in the air. A seasonal favorite, morel mushrooms, made the grade in a creamy…

Your Weekend Cooking Plan: 7 Recipes for the Week

Are you too busy to make dinner at home on weeknights? If a full schedule has you calling for take-out a little too often, consider cooking on weekends and planning for leftovers. With these 7 simple recipes you can enjoy a great meal on day one, and then several lunches or dinners in the days…

The Top 10 Recipes of 2017

This is the season for looking back and remembering all the wonderful meals, the challenges met in the kitchen, the culinary triumphs and the posts we’ve shared on social media. So we’ve tallied the figures and these are the top 10 D’Artagnan recipes shared online in 2017. Drumroll, please …. 1. Cider-Braised Brussels Sprouts with…

The Chicken Confit Pot Pie You’ll Be Making All Season

We have a new product – chicken leg confit – so we’ve been playing in the kitchen. Just like our popular duck leg confit, it’s fully-cooked, tender as can be, and perfect for a variety of recipes. Chicken confit cuts out the step of roasting a chicken and makes for succulent, flavorful filling in this recipe….

Bored With Chicken? Try One of Our 7 Poussin Recipes

A quick lesson in poultry: a poussin (poo-SAHN) is simply a small, young chicken. Sometimes called spring chicken, though it’s available year-round, we use the French term because it is most familiar to chefs and butchers. And now to you. With a small size of 16-20 ounces, poussin makes the perfect portion for serving one…

Cooking Chicken: 4 Favorite Recipes to Try

September is National Chicken Month, and so we’re going to talk about chicken all month long… Chicken for dinner again, you say? There are countless ways to prepare the most popular meat in the United States, but somehow it’s often plain chicken breast on the plate. Get more adventurous and cook chicken thighs, or whole…

Guess Who Loves Our Chicken?

It’s none other than Martha Stewart … and she knows a good thing when she tastes it. In the September 2016 issue of Martha Stewart Living there is an article about perfecting the roast chicken. Among the tips there’s a recommendation to buy the best bird, and we’re proud she picked ours. With organic and…

Brining Your Meat

To brine or not to brine? Our favorite fried chicken recipe – Thomas Keller’s Buttermilk Fried Chicken – begins with a brine. So what is brining all about? What is Brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking, enhancing the meat’s ability…

Top 7 Chicken Recipes You Need to Try

Tired of the same old, same old when it comes to chicken? You are not alone! Americans consume 90 pounds of chicken per capita each year, and we suspect that much of that is chicken breasts. How to jazz up your chicken dinner? Start with quality chicken, choose whole chicken or different cuts (sorry, boneless…

Game Day Eats: Top 5 Wings for Super Sunday

When it comes to game day, chicken wings are pretty much required.  Check our recipes for something a little different for the fans.  And you can save 15% right now on both our Game Day and Charcuterie collections. Top 5 Chicken Wings for Super Sunday 1. Without a doubt, our truffalo chicken wings will make an impression….

All About Capon

What is a capon? A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge until it reaches 6 to 12 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens,…

Featured Recipe: Chicken with Autumn Vegetables and Madeira

This wonderful recipe is adapted from Chef Frank Stitt’s excellent cookbook, Southern Table. The warming dish is Chef Stitt’s version of coq au vin, made with Madeira instead of red wine, served over puréed root vegetables and topped with crispy bits of country ham. We think it’s the perfect dish for rainy fall weather. Chicken with…