Cooking Tips:
Pat Them Dry – Moisture is the enemy of crispy skin, so start with paper towels.
Season Generously – Rub with kosher salt, cracked pepper, and your favorite herbs or spice blend.
Sear for Flavor – Start over medium-high heat to brown the skin and lock in juices.
Finish Gently – Transfer to indirect heat on the grill or a 350°F oven until cooked through.
Cook to 165°F – White meat stays tender when it hits 165°F at the thickest part.
Rest Before Serving – Let it rest 5–10 minutes so every bite stays moist.
From farm to feast—happy cooking!