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

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...