Archive for the ‘Chicken’ Category


Celebrate Cinco with Us

May 5, 2015

Today is Cinco de Mayo and your local bars and taquerias are sure to be packed at capacity with revelers enjoying their favorite Mexican fares and imbibing, perhaps too much, tequila.

A brief history lesson for those who don’t know what it is exactly that we are celebrating in the first place:

Cinco de Mayo commemorates the Battle of Puebla, an historic Mexican military victory. We know Spanish conquisatdores invaded Mexico in the 16th century, and Spanish remains the official language of Mexico today. So, the holiday must celebrate a Mexican victory over Spain, right? Wrong! It was a Mexican victory against France. Mexico gained its independence from Spain in 1810. The Battle of Puebla took place on May 5, 1862, during the so-called French Intervention in Mexico. Forces led by Mexican General Ignacio Zaragoza defeated a larger and better-equipped French force in the city of Puebla, about 68 east of Mexico City. [1]

HealthyKidsMealsChickenFajitasIf you want to skip the lines and anticipated antics and instead celebrate with home-cooked dishes, sports, and margaritas we don’t blame you.  The Meat House has you covered with all you will need to throw your own little fiesta in the comfort of your home.  We’re getting you ready to celebrate with Chicken Fajita Mix made with a delicious Marinated Chicken and Steak Fajita Mix with our classic Steak Tips- yum.  Top these off with our fresh Salsa and Guacamole made in house.  Let us spice up your weekend with the flavors of The Meat House.

Fajitas for the Family- Makes enough for about 10 Fajitas

  • 1 lbThe Meat House marinated chicken and/or steak tips
  • 10 flour tortillas(8 inch)
  • garlic clove, minced
  • onion– to your liking, but remember they have a tendency to cook down, we recommend using 1 or 2 depending on their size
  • 2 Bell peppers- again your choice! (green, yellow, or red)
  1. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
  2. Cut onions in half lengthwise and slice into strips.
  3. Repeat step 2 with peppers.
  4. In large non stick skillet over medium high heat, heat 1 tablespoon of olive oil.
  5. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
  6. Return onions and peppers to skillet; stir for about one minute.
  7. To serve, spoon a serving of chicken or steak in the middle of each tortilla, top with guacamole, salsa, sour cream and other topping you might enjoy. Fold bottom of tortilla up over filling; fold the sides in, overlapping.

And as always- whether you’re in the mood to cook or in the mood for a home-cooked meal come see us at The Meat House, either way we will always have you covered!



National Snack Food Month

February 6, 2014

When we hear “snack”, visions of orange Cheez-Its® and perfectly sandwiched Oreo’s® dance in our head. Whatever your snack of choice, it’s a part of our day to day routines that most of us can’t get away from. However, that may not be a bad thing. According to many popular diet plans including South Beach, Paleo and more, snacking is an essential part of a well-rounded diet plan. In fact, most of these plans recommend snacking every few hours to keep metabolism high – as long as what you’re snacking on is portion controlled and healthy! (Hint: Oreos® don’t count)

So what classifies something as a “snack”? Snack foods are typically made to be portable, quick and satisfying. Many prepackaged snack foods are designed to be less perishable, durable and more portable than prepared foods. At The Meat House, our favorite snacks encompass some of these things, but we prefer do it fresh. Whether it’s perfectly compact stuffed jalapeños or chips and salsa- we’re all about snacking.

In fact, with most locations carrying local fresh salsa, it’s a great option for incorporating healthy snacking into your routine. Not only is it great for curbing cravings in-between meals, it can also be used in some of your courses. Pineapple salsa pairs nicely with our cilantro lime turkey tips or consider a Southwest style omelet with bacon, Mexican cheese and topped with salsa for an extra burst of flavor and texture.


Another nutritious, filling snack are nuts. The mix of omega-3 fatty acids, protein and fiber help you feel full and suppress your appetite. Not only are they great for an easy grab and go snack during the day, but nuts can add great texture to some of your favorite proteins. If you have a blender or food processor, try grinding nuts to a fine, breadcrumb like consistency and coat chicken or turkey breasts for extra crunch without the carbs. We have a great recipe for this on our website here.

Picture sourced from Laura’s Sweet Spot.

Picture sourced from Laura’s Sweet Spot.

Keep in mind that most of our stores carry a variety of fresh fruit and produce that can also be snacked on and incorporated into your favorite meals. One of the best parts about finding “multitasking” snacks is that you can save on grocery costs, by using ingredients in multiple recipes and reducing potential waste. If you need more healthy and easy snacking ideas, be sure to talk your local butcher. Each Meat House carries hand selected local products, to bring you the most delicious and fresh products. Happy snacking!


Grilling for Good: Polar Grill Fest

January 16, 2014

No matter where you live in the U.S., it’s safe to say that the last couple of weeks have brought some serious cold. The words “Polar Vortex” are now a standard term, and states that rarely see frost found themselves in a deep freeze to start the New Year. At our headquarters in New England we’re accustomed to the cold. So much so, that we decided grilling doesn’t have to be just a warm weather hobby.

In 2012, together with Redhook Brewery, The Meat House started Polar Grill Fest, designed to celebrate our chilly New England winters with great food and beer and a little healthy competition. Equipped with puffy jackets, hats and boots, attendees come together for their love of grilling and being outdoors – no matter what the temperature outside!


The Event
Any Meat House event wouldn’t be complete without delicious food! Along with some of the best restaurants and grillers on the New Hampshire seacoast, we’ll be grilling up everything from turkey legs, bison sausage and wood fired pizza. The participating vendors are vying for the titles of Snow Queen and Best of Show and will be judged by local experts and celebrities, Chuck MacMahon, Deb Weeks and Keith Lemerise.


Of course with an outdoor winter event, there has to be entertainment.  One of our top tips for a chilly event in New England, never stay still! That’s why we’ve packed the event full of live entertainment, a grilling competition and a giant interactive photo booth.

The Cause
While this event is certainly about fun, The Meat House, at all locations, strives to be a part of and support the communities in which we operate. This year’s Polar Grill Fest supports 3S Artspace, which is a non-profit multidisciplinary contemporary art space, designed to be a hub for local artists in every different medium. Whether it’s supporting the arts, military or local food banks, our stores across the country strive to give back. In the coming year keep an eye on our Butcher’s Wrap newsletter to see how your local Meat House is grilling for good.

If you’re near our headquarters in New Hampshire, we encourage you to check out New England’s coolest grilling festival and competition next Saturday! To buy tickets or volunteer, visit



November 22, 2013

We all know the Thanksgiving classics; golden turkey, savory stuffing and tart cranberry sauce, just to name a few. While these tried and true recipes are delicious, we think it’s great to have options. For the most ambitious cooks, the turducken not only switches up the traditional Thanksgiving spread, but it offers a challenge. Let’s be clear, the turducken is no easy feat. It takes patience, skill and a love for meat to tackle this poultry masterpiece.

Popularized in 2007 by John Madden, when he carved the turducken on air and offered it to the winning team, restaurants and home cooks across the country have taken on the challenge. In fact, our very own culinary genius of The Meat House in Edmond OK, Ben Hoza, has perfected the art and recipe of the turducken. We’ve put together some of his top tips and instructions, if you’d like to spice up your feast this Thanksgiving.

To be successful, make sure you have the following equipment in your arsenal:

  • Sharp flexible boning knife (we suggest sharpening before beginning the deboning process)
  • Trussing needle (large knitting needle will work fine)
  • Thin, 12-ply or less, butcher’s twine
  • Roasting pan with “V” rack
  • Instant read thermometer

Once you’ve got the proper equipment, the first step is the easiest and likely most familiar – making stuffing. The stuffing is essential to the turducken structure, as it acts as an extra binder between the birds and keeps the layers moist. Our particular recipe adds a little spice and sausage, because why not add another meat to this Frankenbird?

Cajun Stuffing Recipe

  • 2 lbs raw Andouille sausage taken out of the casing (raw hot Italian sausage will work as a substitute)
  • ½ lb butter (2 sticks), melted
  • 4 stalks celery, diced
  • 2 carrots, peeled and diced
  • ½ white onion, peeled and diced
  • 6 cloves of garlic, peeled and minced
  • 2 Tbsp favorite Cajun seasoning
  • 5 boxes corn muffin mix, prepared, cooled and cut into 1 inch cubes (4 lbs of cubed
    pre-prepared cornbread will work fine)
  • 15 oz can low-sodium chicken broth, [O1] hot

1. In a large frying pan over medium heat cook the sausage, breaking apart any large pieces with a wooden spoon until it begins to change color, about five minutes.
2. Add the melted butter, celery, carrots, onion, garlic and Cajun seasoning.  Continue cooking, stirring often, until the vegetables are softened – about five minutes.
3. Remove from the heat and carefully pour into a very large mixing bowl.  Add the remaining ingredients and stir to combine.  Cover with plastic wrap and leave on the counter for ten minutes.
4. Remove plastic wrap and taste.  Stir in salt and pepper as needed.  Refrigerate until you’re ready for assembly.


  • 22 to 24 lb Turkey
  • 5 to 6 lb Chicken
  • 3 to 4 lb Duckling
  • 1 bottle of Cajun seasoning

Turkey Deboning

  1. Using a very sharp flexible boning knife, begin deboning your turkey.  Put your turkey breast-side-down on a cutting board and cut straight down the spine, from the neck to the tail, cutting all the way to the backbone.
  2. Begin to peel the breast from the rib cage, opening the turkey like a book. Work the breast meat loose from the bones, using your fingertips and the tip of the knife.  Stay as close as you can to the rib cage as you work.
  3.  Remove the meat from the scapula (wishbone) at the front of the bird.  When you reach the breast plate at the front of the ribcage, carefully separate the bones from the meat.  Do this by lifting the ribcage upward and slicing the meat loose with the tip of your knife, following the breast plate the whole way around.  Be very careful not to poke holes through the skin with your knife.
  4. Carefully cut through the wing joint, separating the wings from the shoulder.  It may help to dislocate the wing joint first with your hands by forcefully wiggling and pulling on the joint until it pops.  Now that the breast meat and wings are separated from the skeleton, carefully cut through the backbone with your knife and discard the ribcage.
  5. With your knife, cut through the joint that connects the thigh bone to the pelvis. Now, remove the thigh and leg bones.  Using the tip of your knife, start at the top of the thigh and carefully cut the thigh bone loose from the meat.  It may help to loosen the meat at the tip of the thigh bone, grab the loosened bone with your fingers and pull the thigh bone out of the bird as you cut and pull the meat away from the bone.  Once the thigh bone has been removed, continue to loosen the drum meat from the leg joint.
  6. Make shallow cuts with the tip of your knife as close as you can to the joint, following the contour of the bone and cartilage all the way around.  Once you have cut around the leg joint, pull the leg bone with your hand and cut the meat loose.  Pull the leg inside of itself as you remove the meat from the bone, turning the drumstick inside out.  Once you remove the last of the drum meat from the leg bone, carefully release the bone and push the meat right-side-out, returning the leg to skin-side-out.
  7. Remove the bones from the other thigh and leg in the same manner.  Once the thigh and leg bones are removed, you should have a turkey with no bones – except the wings.  Run your fingers all around the meat for any missed bones or cartilage.  Note:They are most commonly in the leg joints.  Carefully cut any missed bones and return the turkey to the refrigerator.

Chicken Deboning

Repeat deboning process used on turkey; however, you will be cutting the wings loose and discarding them.  Once you debone the chicken and cut the wings loose, return your chicken to the refrigerator.

Duck Deboning

Repeat deboning process used on turkey and chicken; however, you will be cutting the wings loose and discarding them.  Once you debone the duck and cut the wings loose, return your duck to the refrigerator.


Making the Turducken

  1. Place turkey on a clean work surface, breast-side-down.  Tie the tips of the drums closed with butcher’s twine.  Trim off any excess string.  Season the inside cavity of the turkey with 3 tablespoons of your Cajun seasoning.
  2. Spread a generous amount of the stuffing evenly, about ½ inch, thick over the inside of the turkey, from the neck to the tail. Make sure to fill the shoulders well around the wings and the empty leg cavities with just enough stuffing to have them stand up by themselves.
  3. Place the chicken, breast-side-down, over the stuffing layer.  Season with about 2 tablespoons of Cajun seasoning.  Spread the stuffing evenly, about ½ inch, thick over the inside of the cavity.
  4. Place the duck, breast-side-down, over the stuffing layer.  Season with about 2 tablespoons of Cajun seasoning.  Spread the stuffing evenly, about ½ inch, thick over the inside of the cavity.
  5. The next part, sewing the turducken shut, may be the most difficult. We recommend finding someone to help on this step. Pull the turkey closed, making sure to center the chicken and duck inside the turkey.  Using your lacing needle and twine, sew the turducken shut, starting at the tail. Do not stitch the turducken too close to the opening.  When you make the sutures, push through skin, fat and meat.  There is no meat along the backbone, so you will have to make your laces wider.
  6. Continue to close up the turkey, working toward the neck.  Close up the neck and trim up off any loose twine.  Season the outside of the turducken with ¼ cup of Cajun seasoning.
  7. Preheat your oven to 350 F.  Place the turducken breast-side-up into your “V” roasting rack of the roasting pan.  Bake, uncovered for approximately 5-6 hours or until an instant-read thermometer registers 165 degrees F at the thickest part of the turducken.
  8. Check the roast every hour.  If the skin is getting too dark cover the area tightly and carefully with aluminum foil.


You made it. Now all that’s left is to pick your favorite gravy, carve table side and wait for it – let the oh’s and ah’s commence. If this task seems daunting but you really want a turducken, reserve one today at your local Meat House or have our butchers take care of the deboning process for you. Let us do the work for you!


Cooked turducken photo sourced from: Schaller Webber


Turkey’s faithful sidekick: Stuffing

November 13, 2013

The smell of freshly roasted turkey fills the room. Your friends and family have settled comfortably into their roles as cooks, helpers, babysitters and football fans. The delicate pumpkin pies are cooling on the counter top and mom is taking out the bird and popping in the rolls so that they’re perfectly warm in time for dinner. We’re almost there! As the turkey rests for an excruciating 30 minutes, the arguably best part of the meal is being dished out – the stuffing.

That’s right; turkey’s faithful sidekick, stuffing has become a “fan favorite” for celebrations across the country. From the classic celery and sautéed onion recipe, to more unique varieties such as peanut butter or oyster, stuffing is a must have for any Thanksgiving meal. For National Stuffing Month, we wanted to share a recipe from our Meat House Thanksgiving Entertainment Guide. Combining our freshly made Italian sausage with sharp and creamy cheddar, makes up this soon to be feast staple.


This particular recipe is from Kyle Yarusites who works in our store in Winter Park, Florida. “This is a recipe I used to make with my dad when I was younger. I began working in kitchens when I was 13 and I ended up following in his footsteps as a chef. This particular recipe is one I got from him, made a few tweaks of my own and cooking it with him is one of my favorite holiday memories.”

Sausage Cheddar Stuffing
: 6



  • 2 baguettes cubed and roasted
  • 2 lbs. sweet sausages, cut to bite-sized pieces
  • 3 cups chicken stock
  • 2 Tbsp. butter
  • 1 medium onion diced
  • 3 stalks of celery diced
  • 3 cups shredded cheddar
  • 2 Tbsp. dried sage
  • 6 eggs beaten


  1. Preheat oven to 400 degrees.
  2. In a sauté pan, melt the butter and sauté the onion and sage until translucent.
  3. Add the celery and sauté until soft.
  4. Add sweet sausage, mix and continue to cook until pork is fully cooked.  Set aside to cool slightly.
  5. In bowl, combine toasted baguette with cheddar cheese.  Add in all ingredients except egg.
  6. Taste and add salt and pepper to taste.
  7. Add egg and place in baking pan
  8. Bake, covered in tin foil, for approximately 30 minutes.
  9. Remove tin foil and bake another 15 minutes.
  10. Remove from oven and enjoy!

This stuffing can also be prepared and stuffed into turkey for extra flavor. If cooking stuffing inside of the turkey, follow our Turkey Cooking Guide and make sure stuffing gets to an internal temperature of 165 °F. If you’d like more recipes from our house to yours, check out our Thanksgiving Entertainment Guide, with a planning timeline, serving suggestions and of course recipes from our stores across the country.

Picture sourced from: Saucy Spatula


Meat the Butcher: Chicken

September 25, 2013

Simple yet delicious, chicken is one of the most consumed meats in the world. In fact there are more chickens in the world than any other species of bird. Its easy accessibility and relatively low cost make it popular for dishes across the globe. Chicken is also unique because it can be prepared in a multitude of ways: fried, grilled, braised, smoked, roasted and more.

Meat House Chicken Wings

The chicken is comprised of four main cuts: breast, drumstick, thigh and wing. Chicken can also be roasted whole, with the neck removed. Compared to other poultry, it’s a favorite among chefs, especially those in the fast food market, because it’s easy to break down and prepare.

Meat House Meat the butcher Chicken

Although it can be prepared several ways, there’s nothing more delicious and eye appealing than a whole roasted chicken. This classic roast features a small chicken and just five ingredients to create that perfect golden skin and juicy meat every cook desires.

Classic Roast Chicken

• 2 to 3 lb. chicken
• 1 Tbsp. kosher salt
• freshly ground black pepper
• 2 tsp. minced thyme
• 1 Tbsp. unsalted butter
• 1 Tbsp. dijon mustard


1. Preheat the oven to 450°F. Rinse the chicken, and then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
2. Salt and pepper the cavity, then truss the bird. *When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
3. Salt the chicken. Rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin. When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
4. Place the chicken in a sauté pan or roasting pan and when the oven is up to temperature, put the chicken in the oven. Roast it until it’s done, 50 to 60 minutes.
5. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
6. Remove the twine (we recommend having kitchen sheers close, as chicken will still be warm). Separate the wing joints first. Then, remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each.

The presentation is not meant to be super elegant, just rustic and served family style. Before carving, you can top the bird with a small spoonful of butter, so it melts over top and serve with mustard on the side. You may start with a fork and knife, but we promise you’ll end with fingers – to get every delicious morsel from the bone.

“It tastes like chicken.” While we hear this all of the time, what does it mean? Its flavor is commonly used as a reference point because it’s familiar and approachable. Usually light, yet salty and savory chicken has a soft texture. It’s also known for its versatility and ability to pair nicely with a variety of sauces and sides.

Meat House Roasted Chicken
However, if you’ve had chicken you know there’s one part that’s most people’s favorite – the skin. Crackling, crispy and golden, the skin packs a big punch of rich flavor. No matter which way you slice it, chicken is delicious, juicy and shouldn’t be looked at as an ordinary protein, but something when prepared right is extraordinary.

Recipe and roasted photo adapted from: Epicurious


Labor Day Weekend Recipe: Beer Can Chicken

August 28, 2013

It’s true, summer is almost over. Before you freak out and start stapling leaves back on trees or boycotting your favorite cafe because pumpkin coffee is already out, remember it’s never too late in the season to grill. (Seriously, people grill with snow on the ground, but that’s another blog.)

Although Labor Day was created to celebrate the economic and social contributions of the work force, it now commonly marks the transition from grilling poolside to tailgating. With summer coming to a close, people across the country gather on Labor Day Weekend for one last summer hurrah. When cooking for a crowd, there are a couple of things we like to keep in mind; keep it simple and delicious. Choosing the perfect crowd-pleaser can be difficult, which is why we’re featuring our fool-proof Beer Can Chicken recipe. With only 6 ingredients, we promise this will be easier to remember than your back to school list.

Meat House Beer Can Chicken

Beer Can Chicken

Serves: 3-5 people (For a bigger party, we suggest multiple chickens – this shouldn’t affect your cook time, just make sure you have the proper grill space.)

• 1 whole chicken – approximately 3 to 5 lbs.

• 2 Tbsp olive oil

• 2 Tbsp sea salt

• 1 tsp black pepper

• 3 Tbsp Szeged Chicken Rub

Szege Chicken Rub

Imported from Hungary, Pride of Szeged is a Meat House favorite for its balanced blend of spices. Expert tip – for an extra burst of flavor you can make your mixture with olive oil a day in advance, to let the herbs re-hydrate.

• 1 can of beer – chef’s choice
Most Meat House stores carry a variety of craft and local beer*, so feel free to experiment with your beer of choice. In fact, some folks prefer to use a cola or root beer in substitution for the beer.


1.) Prepare chicken by thoroughly rinsing inside and out and pat dry with paper towel.

2.) Coat chicken with olive oil then rub salt, pepper and Szeged chicken rub to both the inside and out of the bird. Set aside.

3.) Insert half-full can of beer into the cavity of the chicken by holding a leg in each hand and guiding the bird cavity over the open can on a flat surface so it balances similar to a tripod. Carefully transfer and place chicken on grill in same position, using legs and can as means to prop the bird upright.

4.) Cook chicken over medium high, indirect heat with cover closed for approximately 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165 degrees.

5.) Remove from grill, carefully discard beer can and rest 5 minutes before carving.

We’d be remiss if we didn’t tell you that Labor Day Weekend is also National Bacon Day – Saturday the 31st to be exact. While we love the recipe as is, for those bacon lovers out there, you can amp up the flavor by adding bacon to the bird, as pictured below:

Bacon Beer Can Chicken

You’ll need one pound of bacon to get started. This is done by placing 1/3 of the strip of bacon in the top cavity of the chicken and draping the remaining 2/3 of the strip down the outside of the chicken. Pierce the bacon to the chicken with toothpicks to hold while cooking.

No matter how you celebrate Labor Day this year, make sure to reflect on the summer and remember that good food and grilling isn’t a seasonal activity.

*Bacon beer can chicken photo sourced from Flickr.

*Craft beer not available at all Meat House locations.


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