Poultry

Cuts of Poultry:

• Whole Fryers
• Boneless Breasts (Stuffed or Marinated)
• Thighs, Drumsticks, Wings
• Homemade Chicken Kabobs/Fajitas

Chicken with Barley & Onions

3 T olive oil
2 cloves garlic, peeled and chopped
2 medium yellow onions, peeled and sliced
8 chicken thighs
Salt and freshly ground black pepper to taste
1 C barley, rinsed and drained
6 C chicken stock, fresh or canned
2 T fresh chopped parsley

Place the rinsed barley and 3 cups of the chicken stock in a 6 to 8 quart pot. Bring to a boil, cover and simmer 30 minutes, or until the liquid is absorbed. While that is simmering, heat a large frying pan and add 2 tablespoons of the oil. Add the garlic and onion an saute until tender. Remove from the pan and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. When the barley has absorbed the initial liquid, add the remaining 3 cups of chicken stock, the browned chicken, onion and parsley. Bring to a simmer and cook, covered over low heat until the liquid is absorbed and the chicken is tender. Salt and pepper to taste. Serves 4-5.

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Safe Handling for Poultry

Store fresh poultry in the fridge for up to 36 hours before cooking. Otherwise, store in freezer until ready to use.
Thaw poultry in fridge or microwave.
Never thaw on counter.
When cutting vegetables and poultry, use two separate cutting boards, or make sure to sanitize the cutting boards when switching
from poultry to vegetables.
Cook Poultry to an internal temp of 170.