Why Diamond Crystal Kosher Salt Reigns Supreme for Seasoning Poultry
When it comes to turning ordinary chicken or poultry into something memorable — juicy, flavorful, with a crisp, savory crust... Read more
PoulTree Pros
How To Carve a Turkey Up Real Good
Master chef and founder Tony shows everyone how to carve up a perfect, juicy turkey just in time for your... Read more
Why Can't My Roast Chicken Skin Stay Crispy for Service?
PoulTree Founder Tony Smith gets interviewed for a recent column in Food Service Director's website by Jonathan Deutsch, PhD. for his... Read more
Why Marine Grade Stainless Steel Makes the PoulTree Rod a Kitchen Essential
Hey there, fellow food enthusiasts! If you're anything like me, your kitchen is the heart of your home—a place where... Read more
Can You Roast A Whole Chicken on a BBQ without a Rotisserie?
Every backyard grilling enthusiast has faced this frustrating scenario: you're craving that perfect rotisserie-style chicken with crispy skin and juicy... Read more
Why Chickens Rule the Roost: A Short History of Backyard Birds and America’s Favorite Protein
🐓 A 9,000-Year Legacy: The Deep History of Chickens Chickens are believed to have been domesticated around 2000–1500 BCE in Southeast Asia, from... Read more
Choosing Rotisserie vs. High Heat for Chicken Roasting
Both rotisserie-style and French-style high-heat chicken roasting produce phenomenal chicken, but they get there using very different science and technique.... Read more
The Whole Chicken Economy: How Roasting an Entire Bird Can Save Your Family Money and Boost Nutrition
The Whole Chicken Economy: How Roasting an Entire Bird Can Save Your Family Money and Boost Nutrition In today's economy,... Read more
What Side Dishes Go Best with Whole Roasted Chicken?
Imagine the irresistible aroma of a whole roasted chicken filling your kitchen—crisp, golden skin giving way to tender, juicy meat.... Read more
PoulTree Roasting Chicken Tips
PoulTree Master Recipe for Tasty Roasted Chicken The PoulTree is inspired from the French-style roasting techniques that use a high heat... Read more
To Truss or Not to Truss, That is The Question
For generations, home cooks and professional chefs alike have debated the merits of trussing a chicken before roasting. This age-old... Read more
Classic French Technique for a Tasty Roast Chicken
A perfectly roasted chicken is all about highlighting the bird’s natural flavors, achieving a crisp skin, and keeping the meat... Read more
Spatchcocking A Chicken: Is It Good or Bad?
A technique that involves removing the backbone of a chicken and flattening it—has gained a lot of popularity for its... Read more