Easy & Quick Grilled Dinner: Our Homemade Poultry Spice On Our Chicken Breasts

Laura Mortelliti

 Our Homemade Poultry Spice Rub makes it easy to grill up a delicious dinner! Smoother our Boneless, Skinless Chicken Breasts in this delicious rub and serve up with some grilled veggies from the garden! Stay tuned for Chef Reid Harrison's in-depth video on the tips and tricks of grilling. From what kind of charcoal to use, how to keep your veggies from sticking- the natural way, the best way to season meat, and the best way to grill different cuts, it helps to take advice from our on-farm, Le Cordon Bleu Culinary School-trained chef! Check our YouTube Page for detailed cooking tips from Chef Reid. 

Herb & Garlic Roasted Whole Guinea

Laura Mortelliti

Our on-farm, Le Cordon Bleu Culinary School-trained Chef Reid Harrison says: "I like guinea, because they say you are what you eat and these are some smart resourceful birds! They have a great flavor and are beautiful with their purpled-hued skin. When it’s all said and done, if I could only have guinea instead of chicken, I wouldn’t complain a bit".

Pastured Chicken Burger with Cajun Mayo

Laura Mortelliti

Tarragon Dijon Roasted Chicken Legs & Root Vegetables

Laura Mortelliti

Duck Confit

Jenni Harris

This is a great way to make a delicious mouthwatering fall-off-the-bone-tender meal that you can keep in the fridge for several weeks until you are ready to enjoy it.

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