RedBird Resources
Featured Media
Great Day Colorado
GDC Tours Colorado Poultry Staple ‘RedBird Farms’
Denver7
RedBird Farms in Englewood points to quality for its rise in chicken production
5280 Magazine
Meet the Tokyo Native Behind Colorado’s RedBird Chicken
CEOs You Should Know
Mareo Torito, CEO of RedBird Farms
Pretty Bird Chicken
One of our valued partners, Pretty Bird makes delicious Hot Chicken using RedBird Farms Chicken. Plus, they have a pretty great origin story.
Meet The Team
Meet Ruben Marquez, our production manager! Ruben has been a member of our flock for more than 40 years.
Meet The Team
Meet Kathy Luedke, our customer service representative! Kathy has been a member of our flock for more than 10 years.
Meet The Team
Get to know Orlando Romero, our Facilities Maintenance Manager. He's been on the RedBird Farms team for more than 22 years!
Chicken Skills
How to break down a whole chicken
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Step 1: Trim wing tips and remove the wishbone
Cut the joint right at the wing tip. The wishbone is located at the neck opening.
Step 2: Remove the legs
Grab the chicken by the drumstick, and pull the leg outward from the body until the skin is stretched taut. Make a cut through the skin between the leg and body. Grab the leg in one hand and twist it downward, away from the body, until the ball joint pops out of the socket. Completely remove the leg by cutting through the joint you just exposed, making sure to get the little nugget of meat that sits closest to the chicken’s spine. Repeat with the second leg.
Step 3: Crack and remove the back
Hold the chicken by the backbone and position it vertically on your cutting board, with the butt end pointing up. Cut through the skin between the breast and the back until you get through the first or second rib. Continue cutting through the ribs using short, firm strokes. Cut through the shoulder bones on either side.
Step 4: Split the breast
Place it skin down on your board to create a flat surface for cutting. Cut through either side of the sternum, using your free hand to press down firmly on the blade until it cracks through the bone. If you are only looking for four pieces, you’re done!
If you want 8 pieces…keep reading!
Step 5: Separate the drumsticks from the thighs
Working with one leg quarter at a time, use your fingertip to locate the ball joint between the thigh and drumstick. Cut through the joint, separating the thigh from the drumstick and repeat with the other leg.
Step 6: Separate wings from the breast
Place the breast skin side up on your cutting board. Working with one half-breast at a time, hold the wing with your non-dominant hand and wiggle it to locate the shoulder joint. Cut through the joint, separating the wing from the breast. Repeat with the other half-breast and you’re done!
How to spatchcock (butterfly) a chicken
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Step 1
Place chicken breast on a clean work surface. Hold a long sharp knife along the long side of the chicken.
Step 2
Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through.
Step 3
Fold out the chicken and press to flatten. Cook as is, or top with your favorite filling then fold in half and cook.
Chicken Glossary
Cooking Terms
Dressed: cleaned in preparation for eating
Blackened: Method of cooking that uses spices (sometimes butter) to coat fish or steak or chicken and then cooked in a very hot cast iron skillet
Roast: To cook chicken in an oven, often uncovered, with dry heat
Grill: To cook chicken over an open flame or hot coals, often on a barbecue or grill
Pan-Fry: To cook chicken in a pan with a small amount of oil or fat
Deep-Fry: To cook chicken by completely submerging it in hot oil
Sauté: To cook chicken quickly in a small amount of oil or fat, typically in a shallow pan
Braise: To cook chicken slowly in a covered pot with a small amount of liquid
Poach: To cook chicken gently in simmering liquid, often water or broth
Broil: To cook chicken under direct heat in an oven, similar to grilling but with the heat source above
Steam: To cook chicken using steam, either in a specialized steamer or by placing it above simmering water
Marinate: To soak chicken in a flavored liquid (marinade) before cooking to enhance its flavor and tenderness
Brine: To soak chicken in a solution of water, salt, and sometimes sugar before cooking, which helps in flavoring and moistening the meat
Rest: Allowing cooked chicken to sit for a few minutes before cutting or serving to allow juices to redistribute
Deglaze: Adding liquid (such as wine or broth) to a pan after cooking chicken to loosen and incorporate the flavorful browned bits stuck to the pan
Dredge: To coat chicken in flour, breadcrumbs, or other dry ingredients before cooking
Caramelize: To brown the surface of chicken by cooking it in a hot pan with sugar or another sweetener
Julienne: To cut chicken into thin, matchstick-sized strips
Popular Dishes
Chicken Tempura: Chicken and vegetables lightly fried. Try this recipe!
Coq au Vin: A chicken stewed in red wine. Try this recipe!
Galantines: Stuffed chicken or veal in the form of a large roll. Try this recipe!
Marengo: A chicken stew made with wine, tomatoes, and garlic. Try this recipe!
Murgh Masala: Curried chicken. Try this recipe!
Pastilla (Bistella): A Moroccan pie made with chicken wrapped in phyllo dough. Try this recipe!
Tandoori Murgh: Tandoori chicken marinated with spices, red peppers, and yogurt. Try this recipe!
Yakitori Charcoal: Grilled chicken served on skewers and sauteed with Teriyaki sauce. Try this recipe!
Chicken Part Terms
Supreme: Breast of chicken, bone-in
Whole Chicken: The entire bird, including the breast, thighs, wings, and drumsticks
Chicken Breast: The front part of the chicken, known for its lean white meat
Chicken Thigh: The back part of the chicken leg, known for its dark and more flavorful meat
Chicken Drumstick: The lower part of the chicken leg, often preferred for its juicy meat
Chicken Wing: The wing portion of the chicken, which can be separated into three parts - the drumette, wingette (flat or mid-wing), and wingtip
Chicken Tenderloin: A small, tender strip of meat located on the underside of the chicken breast
Chicken Giblets: Internal organs of the chicken, including the liver, heart, gizzard, and sometimes the neck, often used in making stocks or gravies
Chicken Gizzard: A muscular part of the chicken's stomach used for grinding food
Chicken Liver: The liver of the chicken, which can be used in various dishes
Chicken Backbone: The bony structure along the back of the chicken
Chicken Neck: The neck portion of the chicken, often used in making stocks and broths
Chicken Skin: The outer covering of the chicken, often left on for flavor when cooking
Chicken Feet: Sometimes used in certain cuisines for their gelatinous texture in soups and stews
Chicken Oyster: A small, tender piece of meat located on the back near the thigh joint