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Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...