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News & What's New
Mesa State Varsity Culinary team represents Colorado in 2009
May 2010 Gulf Coast Chicken Breast
2008 Telluride Bluegrass Festival
Bridgette Murray IFBB Fitness Professional loves Red Bird Chicken!
2008 World Cup Women's Mogul Champion eats Red Bird chicken!
Mr. USA loves eating Red Bird Chicken
Ultimate Beer-Can Chicken
Tours of Red Bird's Processing Plant
Mesa State Varsity Culinary team
represents Colorado in 2009
On November 8th, 2008 Mesa state college was represented by both Varsity
and Junior Varsity culinary competition teams at the Colorado State Open
ACF Junior Hot Food Competition hosted at Pikes Peak Community College.
Culinary schools represented were Johnson and Wales, Pikes Peak, Vail,
Mesa State, and one team from Kansas joined our event as a trial run for
their regional competition. Culinary teams were required to demonstrate
a variety of skills broken into two different phases. Phase 1 comprised
of essential skills including vegetable cutting technique, fabrication
of Dover sole, poultry fabrication and fundamental pastry skills. Phase
2 was built around a 4 course signature menu where students prepared and
served a four course menu utilizing 2 tables, 4 burners from a range and
an oven on which to work. Needless to say these conditions are
challenging, add to it time restrictions of 80 minutes for phase 1 and
90 minutes for phase 2 and the bar is raised.
The results: Mesa State Varsity team was awarded a silver medal; Mesa
State Junior Varsity team was awarded a bronze medal. Also the Mesa
State Varsity team was chosen to represent the state of Colorado during
the Western regional competition, held in early April in Seattle
Washington. Mesa State will join 18 other schools vying for a shot at
the title of National ACF Junior Hot Food competition champion.
Chicken Pôele
1 Red Bird chicken, whole or cut into 8 pieces
salt and pepper, to taste
6 sprigs parsley
4 sprigs thyme
2 each bay leaves
4 fluid ounces butter, melted
For the Flavoring Vegetables
3 slices bacon
½ each onion, diced small
1 stalk celery, diced small
1 each carrot, diced small
1 each shallot, sliced thinly (optional)
1 cup mushrooms, sliced
¼ cup white wine
- Season the chicken cavities with salt and pepper if using whole chicken and stuff them with the herbs, if using cut chicken, chop the herbs coarsely and sprinkle over the chicken.
- Heat half the butter in a roasting pan that is just large enough to hold the chicken or chicken pieces without crowding. Sauté the bacon until almost crisp, add the vegetables and sweat until they begin to soften. Add the wine and simmer until nearly dry.
- Place the trussed chickens on top of the flavoring vegetables. Baste them with the remaining melted butter. Cover the pan with a lid and place in a 325°F) oven for approximately 1 1/2 hours, basting the chickens with fat from the pan every 15-20 minutes. Chicken pieces should register 165 degrees for 15 seconds on a calibrated meat thermometer
- Remove the chicken or chicken pieces from the pan and allow them to rest in a warm place.
Alternately to use a baking dish, fry the bacon in a medium skillet till almost crisp, add the vegetables and sweat till softened, add the wine and simmer until nearly dry. Transfer to the baking dish and proceed as above.
Serve with your favorite sides.
May 2010 Gulf Coast Chicken Breast
From the kitchen of Chef Brian Feirstein, Executive Chef at Eddie V's - Scottsdale Arizona
2 packages Red Bird Boneless
Skinless Chicken Breasts
4 oz. spring water
2 tablespoons brown sugar
¼ tablespoon sea salt
½ tablespoon dry oregano
½ tablespoon fennel seeds
¼ tablespoon black pepper
¼ tablespoon granulated garlic
Prepare basic brine marinade for 2 lbs of boneless skinless chicken breasts.
Boil the water.
Add brown sugar and spices into the boiling water.
Turn off heat and allow spice recipe to seep one hour.
Cool the marinade to 40º F in the refrigerator .
After chilling the liquid; cover the chicken breasts overnight.
Grill chicken breasts to sear in flavor, cook to 165º F.
Serves 4
2008 Telluride Bluegrass Festival
Red Bird Farms in conjunction with Isle of Capri Casino (Blackhawk) went to Telluride in June to raise money for the Colorado Chapter of the ACF. The idea was conceived by Chris Bohlen of Red Bird Farms who approached Chef David Davis of the Isle of Capri and the project came to fruition. With the capable assistance of other volunteer chefs across Colorado the team presented four menu items: smoked BBQ RB chicken sandwiches with a vinaigrette slaw and dill pickle, grilled teriyaki RB chicken skews, with carrot and snap pea slaw, southwestern RB chicken wraps with roasted jalapeno, and a fresh fruit, yogurt and granola parfait. The booth raised exactly $12,547.50 for Culinary apprenticeship Training Program of the ACF. All the food was donated by Red Bird Farms, US Foodservice, Sysco and Robinson Dairy. Planet Bluegrass donated the booth fees in return for Red Bird Farms donating chicken to them. Transportation of product was donated by Oscar Blues Brewery of Lyons and Longmont, Colorado. Thank you to all for elevating the culinary training of apprentice chefs in Colorado!
Bridgette Murray IFBB Fitness Professional loves
Red Bird Chicken!
Bridgette Murray
IFBB Fitness Professional
In my industry chicken is a staple! After years of buying chicken in the frozen bulk bags, it started to taste bad. I needed change. I tried Red Bird after picking it up at King Soopers and was amazed at the difference in taste and cut than the frozen breasts I had been using. The quality of Red Bird is unmatched by any other brand I have used. I contacted Red Bird to learn more about their process and the environment. After meeting with Red Bird and going on a tour, not to mention receiving a few wonderful cooking tips, chicken is something that I once again look forward to eating.
In an industry such as fitness and bodybuilding, where diets are very important and consist of lean meat such as chicken; multiple times daily, it is imperative to make it enjoyable. Red Bird has done this for me! I won’t eat another brand after the satisfaction I have with the size, trim, and the fresh taste.
As I compete and prepare for upcoming competitions, I know that I will achieve my desired results because of the quality of chicken I am putting in my body! I will continue to enjoy Red Bird chicken for many competitions and years to come! Thank you!
Bridgette Murray
IFBB Fitness Professional
2008 World Cup Women's Mogul Champion
eats Red Bird chicken!
Emiko Torito
Emiko Torito won the World Cup women's moguls at Whiteface
Mountain in Lake Placid New York. January 18th 2008!
Denver's Emiko Torito started skiing at 3 but got serious during high
school. Torito says the rush she gets from skiing moguls is amazing,
describing the sport as "a combination of athleticism and grace."
Personal
Dad's from Japan, Mom's from Panama but grew up in the USA...Asked if
she could design a one-word bumper sticker about her philosophy of life,
Torito said: "Yippee!"... In her downtime, she likes to crochet, read,
shop and eat...Favorite food includes Kokoro and Red Bird Chicken.
Mr. USA Body Builder enjoys eating Red Bird Chicken!
Phillip Heath Contest Ready
IFBB Colorado Pro Champion 2006
IFBB New York Pro Champion 2006
Mr. USA 2005
Junior Nationals Champion 2005
Mr. Colorado 2004
Northern Colorado Champion 2003
“I discovered Red Bird chicken at King Soopers. I noticed the packaging
was well designed and the chicken nicely trimmed, ready to use. At that time
I was trying many different brands of chicken but always came back to the
quality and taste of Red Bird. I want the best tasting most effective
products for my contest preparation. As I used Red Bird more frequently I
noticed my physique was looking much better than before which made me even
more confident in this product. I contacted Red Bird to find out more. They
took me on a tour and got to see first hand how everything was made and the
quality level of production. It made me even more confident in using their
product. After meeting with Red Bird they agreed to sponsor me with 20 lbs
of chicken each week as I prepare for upcoming contests. I know eating Red
Bird chicken will help me in achieving bigger and better things.” Phillip
Heath
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Ultimate Beer-Can Chicken
  
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Tours of Red Bird's Processing Plant
|
Minimum Age: 18
Tour Size: Minimum 12, Maximum 16
Length of Tour: Approx. 1/2 Hour.
Cost: Priceless
Weekdays Only.
Call 303-934-2200, ask for Lo Mielke. |
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Red Bird Farms Co.
P.O. Box 1197 ~ Englewood, CO 80150-1197
Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
Arizona Plant
2721 W. Willetta St. ~ Phoenix, AZ 85009
Phone:(602)272-4040
E-mail: info@redbirdchicken.com |
