Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!
RECENT FROM HERITAGE FOODS USA
Life on Good Shepherd Poultry Ranch is good. Frank Reese raises heritage breeds of geese, chicken, and of course turkeys all on open pasture in the Tallgrass Prairies of Lind….
…year after year it is the Heritage Turkey Project that remains our most important intervention into the American food supply. For one, Frank Reese and his turkeys truly are one of a kind — no one breeds poultry better than Frank who stays true to 19th century Poultry Standards of Perfection.
Over the years we have been lucky enough to partner with the hard working fishermen of Bristol Bay, Alaska. They spend every summer working their nets to bring us delicious, sustainably harvested salmon….
Frank Reese of Good Shepherd Poultry Ranch is considered the godfather of American poultry. He is a fourth generation poultry farmer from Lindsborg, Kansas. For nearly all his life, Frank has maintained a keen interest in American heritage turkeys. The New York Times’ Kim Severson writes of Frank: “Only someone with a trained eye can […]
The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin….
We are in full swing for barbecue season and are hoping you can spend some time grilling up your favorite summer foods! While you are waiting for your meat to reach the perfect temperature, tune into these Heritage Radio Network programs to keep up with all things food, culture, policy and trends. All of this and more, just time to impress your friends over dinner conversation!
As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting.
Two of America’s originals, learn the history of the bison and turkey.
As summer gets rolling, so does the season of endless grilling and weekend cookouts. Topics of discussion as of late have centered on those summer cooking staples.