Spatchcock Chicken from Hidden Still Spirits
Chef Hostetter is renovating the menu, and will be sourcing produce and ingredients locally, including using Bell and Evans exclusively for all of the chicken.
Spatchcock Chicken from Hidden Still Spirits
Chef Hostetter is renovating the menu, and will be sourcing produce and ingredients locally, including using Bell and Evans exclusively for all of the chicken.
Pennsylvania Dutch Chicken Corn Rivel Soup
"People were lined up outside, waiting for our home cooking." Sophie Light, original Head Cook at Esther's Restaurant
Stone Ground Mustard Drumsticks
"My doctor said no more fried food, so last week I bought a package of drumsticks..."
Monica Sechler’s Chicken Meatball Recipe
Monica Sechler shares Scott's all time favorite Chicken Meatball Recipe and some Sechler stories about how they live, learn and grow together.
How to Brine and Roast a Turkey
Tom Cusack, our very own Bell & Evans Controller (retired), has perfected brining of our Bell & Evans Turkey after years of trial and error. At the end of 2018, Tom retired from Bell & Evans. As his parting gift to us, he shared his tried and true recipe here!
Chef Fabio Viviani Visits Bell & Evans
Owner of the fastest growing Hospitality Group in the U.S. You'll never guess where he's going next.
Spatchcock Chicken
We recently surveyed consumers to find out if they knew what Spatchcock Chicken was. And much to our surprise only a few knew about this 200+ year old method of preparing a whole bird.
How to Grill Boneless Skin on Chicken Legs
According to Epicurious, our Boneless, Skin-on Whole Leg, the elusive, "nearly impossible to track down" cut, is the tastiest, juiciest, and hardest to overcook.
Bell & Evans Chicken at The Boatyard
When you think of South Florida you think excellent fish and seafood but did you know that you can also find the Excellent Chicken there?!