FRYER

Central Coast Farms offers many different types of chicken, both antibiotic free and organic. In the brooding stage, or the chick stage, the birds are free to roam in our spacious barns with unlimited access to feed, water and play time. At the age of thirty days, when feathers are full, our ranch managers open the doors to the great outdoors, allowing free range access in the California sun. Our birds are on a healthy vegetarian diet, and are even offered several enrichments to promote their natural behaviors and activities.

GAME HENS

Central Coast Farms offers organic game hens as well as antibiotic free. A game hen is slightly larger than a Poussin and both are processed and sold as a whole body or boneless. A Cornish Game Hen is the perfect size for one to two people depending on how big your appetite might be of course. The small whole body bird is filled with color and full of flavor that will leave your guests asking for more. These birds are great for summer BBQs or for the holidays as oven roasted entrees.

POUSSIN

"Poussin", French for unfledged chicken or spring chick, owes its tenderness to its young age and fast growth. Just over three weeks old at processing, these happy little chickens are free to roam about in comfortable heated barns, in their own natural social clusters. The young Poussins have complete freedom to eat and drink at will. This, combined with their young age, allows Poussins to have extremely tender, light meat, while delicately textured and full-flavored character.

BLEU LEG

Move over filet mignons, New Yorks and Kobes! Your next dinner party, with intentions to serve something different and delectible, could best be hosted by this premium poultry product. All natural and California grown—the California Poulet Bleu defies the chicken you're used to. For years, the famed Poulet de Bresse of France has been the gold standard in chicken. As this breed is so highly protected, any dressed, live or egg export from France is illegal, our only way to offer this delectable bird to the American public was to create it ourselves. Finally, after years of effort, the California Bleu was introduced to the United States, a chicken that has been received in culinary circles as matching or even exceeding the wonder of the Bresse chicken. California Poulet Bleu has quickly become known as the California "Bleu foot" as chef after chef in the New York restaurant market added this bird to their menus or their list of special entrees. The American gold standard is finally here.

Food safety is a top concern for a lot of folks, and when we're cooking for family, we follow the standard advice known to cooks that includes the following: Keep chicken refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly -- 160 degrees Fahrenheit for boneless breast; 170 for bone-in parts, 180 for whole birds. These temperatures ensure proper doneness as well as food safety. Keep hot foods hot. Refrigerate leftovers immediately or discard.