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I discovered dry-aging chicken from a local chef (thank you Alejandro 🙏). I didn't believe that it was even a "thing", so I decided to give it a shot. After a few months of trials, we have landed on the exact conditions to make dry-aged chicken accessible for everyone.
These leg quarters are best in the oven at 350 degrees till the skin is golden crispy. They are also amazing on the grill. You will not need to season them because they are lightly seasoned with just the right blend of salt, pepper and garlic.
It's really hard to go wrong. Welcome to a next level eating experience!