202 E. Buckeye Rd. Phoenix. AZ  85004



 From Beth's Desk 
May 24, 2017

Hello Everyone and Happy Memorial Day,

CARNE ASADA and STEAK BURGERS available for those of you who get there first or call ahead to reserve. They will be ready to go out the door by Friday.

Don't Forget.... 
Saturday 5-27 
11 am -2 pm 
FREE Pulled Pork Sandwiches FOR ALL

Closing early MONDAY 5-29 Memorial day 
We will be open 8am - 3pm

Fresh or Frozen Chicken 
Skin...........$ 4.00/lb 
Gizzards.....$ 4.75/lb 
Necks.........$ 4.75/lb 
Backs..........$ 4.75/lb 
Feet............$ 4.75/lb 
Whole Cut Up Chicken.....$ 6.25/lb 
Ground Chicken..............$ 8.25/lb

SPEND $ 75.00 or more and get 10% OFF your order. 
EXCLUDES Roasters, Specialty Boxes, Whole, 1/2 or 1/4 Animal orders.


Crispy Chicken Skin Tacos with Habanero Salsa 
Simply Recipes founder Elise Bauer 
Simple tacos made with crispy fried chicken skin dressed with a cilantro habanero salsa. 
Prep time: 10 minutesCook time: 25 minutesYield: Makes about 4 tacos 
Skin from a whole chicken or 5 chicken breasts or leg/thighs 
1-2 habanero chiles, seeds removed and chopped 
4 green onions, white and light green parts only 
1/4 cup chopped cilantro 
2 Roma or other plum tomatoes, seeded and chopped 
3 Tbsp lemon juice 
1/4 small head of iceberg lettuce, thinly sliced, sprinkled with cider vinegar and salt 
1 avocado, seeded, peeled, and chopped 
More chopped cilantro and green onion for garnish 
4 or more corn or flour tortillas (use corn tortillas if cooking gluten-free) 
Pulling the skin off of chicken can be a little slippery, especially off of chicken legs. Get it started with your fingers, then grip the skin with a paper towel and pull. 

1 Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over. Once you have turned the chicken skins over, salt them. 
2 While the skins are cooking, put the habaneros, green onions, cilantro, tomatoes, and lemon juice into a food processor. Add a pinch of salt. Pulse a few times to combine. Set aside in a small bowl. 
3 When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat. Then place them on a cutting board and cut them into strips. 
4 Pour off all but a thin sheen of chicken fat from the pan (do not discard down a drain or you may clog your drain). Heat the tortillas in the pan over medium-high heat, turning now and then, until they air pockets develop and the tortillas soften. 
5 Assemble the tacos. Place lettuce, chopped avocado, crispy chicken skin, habanero salsa, and more cilantro or green onion on the heated tortillas. Fold and eat.

Sheet Pan Chicken with Asparagus and Potatoes

If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you). 
If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken. 
Prep time: 20 minutesCook time: 1 hour, 30 minutesYield: 4 servings 
16 small new potatoes (red or golden), halved 
3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges 
1 medium lemon, very thinly sliced 
Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme). 
5 tablespoons olive oil 
1 teaspoon salt, or more to taste 
1/2 teaspoon black pepper, or more to taste 
2 large bone-in chicken breast halves (1 1/2 pounds, 70kg) 
2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 70 kg) 
1 bunch (1 pound) fresh asparagus 
Special equipment: 
Sheet pan, at least 11-by-17 inches or larger 
1 Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet. 
2 Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer. 
3 Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken. 
4 Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes. 
5 Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil. 
6 Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken. 
7 Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) 
If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning. 
8 To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. 
Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.

from Simply Recipes ~

Giblet Gravy

We've included the liver in our giblet gravy, which gives it a richer flavor. If you simply cannot abide with even a hint of the taste of liver, you can leave it out. Giblet gravy is usually served "chunky", if you want, you can purée it for a smoother gravy. One traditional option is the addition of chopped hard boiled eggs to the gravy. If you want to try that, chop up 3 hard boiled eggs finely, and add them to the gravy in step 6. 
Prep time: 10 minutes 
Cook time: 3 hours 
Yield: Makes about 3 cups of gravy 
Giblets (neck, gizzard, heart, liver) from a turkey (or chicken) 
2 tablespoons butter 
1 cup diced onion 
1/2 cup diced carrot 
1/2 cup diced celery 
1 tablespoon minced garlic 
1 bay leaf 
1 teaspoon dried thyme 
5 cups water 
Drippings from the turkey or chicken 
2-3 tablespoons flour (or 2-3 Tbsp of corn starch, dissolved first into 1/4 cup of water) 
Salt to taste 
1-2 teaspoons of mustard (yellow or Dijon) 
Turkeys and chickens are usually sold with the giblets wrapped in waxed paper or plastic, located inside of the cavity. On a turkey, some of the giblets may be found in the neck cavity as well. 
1 Brown the giblets in butter: Heat the butter in a 2-quart saucepan on medium-high heat. When hot, add the giblets to the pan. Brown them on all sides. 
2 Add onion, celery, carrot, garlic: Add the onion, celery and carrot and sauté until the onions turn translucent, about 3-5 minutes. Add the garlic and sauté another minute. 
3 Add bay leaf, thyme, water, bring to simmer: Add the bay leaf, thyme and water. Bring to a simmer. Lower the heat, partially cover so that some steam escapes, and cook on a low simmer for several hours, while the turkey (or chicken) is cooking. 
4 Strain the stock, mince the giblet meat: Once the bird is close to being done, strain the giblets and stock through a fine mesh sieve into a bowl. Set aside the stock. Remove the giblets from the sieve. Finely mince the giblet meat. If you want, you can pull some of the meat off of the neck and mince that as well. 
5 Add flour or cornstarch to roast drippings: Once the bird is done, move it to a cutting board to let it rest. Pour off the excess fat (all but a tablespoon or two) from the roasting pan. Set the roasting pan over two burners of the stovetop set over medium heat. 
Add the flour (or corn starch slurry) and whisk it into the drippings. Stir in the minced giblets. Let cook for a few minutes, stirring while cooking. 
6 Add stock and minced giblets: Add the strained giblet stock to the pan drippings and giblets and mix well to combine. Bring to a boil and stir constantly until the gravy thickens, about 2-3 minutes. 
Add 1-2 teaspoons of mustard (to taste). Check for salt and add more salt to taste if needed. Serve it as-is, or purée the gravy in a blender for a smoother texture.

from Simply Recipes ~

Chicken Mango Lettuce Wraps

Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying. 
Recipe slightly modified from Chicken Mango Lettuce Cups in Steamy Kitchen's Healthy Asian Favorites by Jaden Hair. 
Prep time: 10 minutesCook time: 15 minutesYield: Serves 4 as a main, 8 as an appetizer. 
1 pound ground chicken (I use ground chicken thighs for more flavor) 
2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free) 
1 teaspoon corn starch (or potato or rice starch) 
1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grapeseed oil, or canola oil) 
2 green onions, chopped 
4 ounces fresh shiitake mushrooms, sliced 
2 teaspoons seasoned rice vinegar 
1/2 teaspoon toasted sesame oil 
1 large mango, diced (see How to Cut a Mango) 
1 head of butter lettuce, rinsed, leaves separated 
1 Place the ground chicken, soy sauce, and corn starch in a large bowl. Mix to combine. 
2 Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute. 
3 Increase the heat to high, and add the ground chicken, soy sauce, corn starch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry in this way for 5 to 7 minutes until the chicken is cooked through. Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste. 
Scoop spoonfuls into the cups formed by the lettuce leaves to serve. 
Options - stir in a small spoonful of chili sauce, or add a few chili pepper flakes to the oil as it is heating. Top with some fresh cilantro leaves. Experiment with other meats such as lamb, turkey, beef, or pork. Try subbing out the mango with mandarin orange slices.

from Simply Recipes ~ Click here for More recipes

Greek Lemon Chicken Skewers with 
Tzatziki Sauce 

Grilled chicken breast skewers, marinated in a yogurt lemon marinade, 
grilled with lemon slices, served with cucumber yogurt tzatziki sauce 
Prep time: 25 minutes Cook time: 7 minutes 
Marinating time: 30 minutes Yield: Serves 3 to 4 
1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat
 1 teaspoon salt 
2 Tbsp plain yogurt 
2 cloves garlic, minced (about 2 teaspoons) 
1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano) 
1/8 teaspoon freshly ground black pepper 
1 teaspoon lemon juice 
1 Tbsp olive oil plus more for the grill 
2 lemons, thinly sliced 
1 cup plain yogurt 
2 cloves of garlic, minced (about 2 teaspoons) 
1/2 teaspoon kosher salt 
1/8 teaspoon black pepper 
1 Tbsp lemon juice 
1 cucumber, peeled 
1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need 
either 4 flat skewers or 8 regular round skewers. 
2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add 
the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 
minutes to an hour. 
3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, 
minced garlic, salt, pepper, and lemon juice. 
Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess 
moisture. Add the grated cucumber to the yogurt mixture. 
4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating, prepare the 
skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the 
grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. 
5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in 
olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest 
part of the grill and cover the grill. 
Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes 
more, until the chicken is browned and just cooked through.