One can braise a heritage bird using virtually any recipe off of the internet. You just have to make sure to use a low heat and to cover during cooking so the birds doesn’t dry out. We recommend brais…

There is nothing quite like a roasted heritage chicken from KOL Foods. In this recipe, we do just that! And add some gravy for good measure. :)Ingredients: 1, 2-6 lb KOL Foods organic-fed and pas…

Thank you to The Kosher Omnivore's Quest for this delicious heritage chicken recipe! We recommend that you serve the chicken with forbidden black rice, roasted baby bok choy, and pair it with a g…

This traditional French recipe (adjusted for kosher cooking) is complex, time consuming, and well worth it! Thank you to The Kosher Omnivore's Quest for this recipe! Ingredients 1 heritage chick…

Did you know that liver is one of the healthiest foods that exists? Well, now it can be on your table for Shabbat with this recipe! Serve on crackers or matzo.Ingredients:  2 pounds pasture…

These cracklings make an excellent snack when you're on the go! If you love crunchy treats but don't want to indulge in regular chips, this is the recipe for you! Skin from about 2 KOL Foods orga…

This is our favorite recipe for poultry liver mousse. Serve chilled with toast points and fresh chopped chives. Enjoy! Ingredients: 2 tablespoons olive oil2 cups chopped onion1 cup chop…

There are many ways to flavor a chicken, and this is one of our favorites. The sweetness of the honey combined with the kick of garlic and a fresh, pastured chicken is hard to beat!Ingredients: …

These are extra super special. Why? First of all, cos' they're my Mom's. Secondly, because they're the best. Thirdly, because they're Dutch. Fourthly, because they're yummy. But also because they're a…

Knaidel was the winning word in the National Spelling Bee this year. To honor the winner, HaDassah has let us use her Matzah Ball Soup recipe!4 large KOL Foods chicken breasts (or dark smeat if you p…

"This is the soup I made with [KOL Foods chicken bones]: rich, rib-sticking, comforting and wonderful. The liquid gels when it’s chilled. The way it’s supposed to." - Ronnie FeinBones and Vegetable So…

This next roasted chicken recipe is brought to us by our staff member, Robert Joppa! On staff here, we love eating our KOL Foods meat. Thanks Robert for this recipe! Ingredients:  1, KOL Fo…

"I love roasted chicken. My wife enjoys the thighs and legs, I enjoy the chicken breast, and we can happily dine on a chicken dinner with all the trimmings and a bottle of Chardonnay. Overcook a chi…

Cooking chicken under a brick (al mattone) creates a crispy skin and juicy meat. Removing the chicken’s backbone is called spatchcocking or butterflying, and while the technique takes a little getting…

This recipe has been adapted from Michael Peters of Pierre’s Restaurant. A simple yet easy way to flavor a fresh, pastured, organic KOL foods chicken! 1 whole KOL Foods pastured chicken, 3‐3 ½ po…