TIP TOP RECIPES

RECIPE +

Ingredients:

• 1 whole Tip Top chicken broken down to 8 pieces
• 1 quart rice (uncooked)
• 1 sweet onion, small diced
• 1-1/2 cups chicken stock
• 1 bunch kale, roughly chopped

Preparation:

1. Preheat oven to 350 degrees in a dutch oven, sear the chicken pieces skin side down until golden brown.
2. Remove chicken from pan and add diced onion and begin to sweat. after 4-5 minutes of sweating onion, add the quart of rice.
3. Lightly toast the rice then add the chicken stock and kale.
4. Stir to incorporate everything seasoning with salt to taste. nestle the chicken in the mix, skin side up, cover the dish with a lid, and bake in the oven until all liquid is gone and the chicken is cooked through for roughly 30-45 minutes.

RECIPE +

Ingredients:

• 8-12 ounces Tip Top diced chicken
• 6 ounces personal favorite mushroom
• 1 pound dried pasta
• 1 cup chicken stock
• 1 cup heavy cream
• 5 cloves minced garlic
• Parmesan cheese

Preparation:

1. Bring a pot of water to a boil. While the water is heating up take a saute pan and get it hot.
2. Add olive oil to the pan followed by the mushrooms. Roast the mushrooms until nice and browned. Add the minced garlic, and saute for a couple of minutes.
3. Add the cream and stock to the pan and reduce by half. Cook the pasta in the pot of boiling water.
4. Once the pasta is cooked add it to the saute pan and toss everything together. Season with salt to taste. Once on the plate garnish with parmesan cheese and serve.

RECIPE +

• 1 pound diced 1” Tip Top Chicken
• 1 whole onion
• 1 bell pepper
• 3 cloves garlic
• 1 pack enchilada spice
• Corn tortillas
• Monterrey jack cheese

Preparation:

1. Julienne the peppers and onions
2. Smash and chop your garlic
3. Heat sautee pan to medium heat
4. Add a tablespoon of oil, preferably canola, add the peppers, onions and garlic, and sweat till translucent, about 5-7 minutes
5. Add the spice packet and chicken with a half cup of water, and cook until the moisture is cooked out. Season with salt and pepper to taste
6. Fill tortillas with the chicken mixture and place in a greased baking dish
7. Cover with the cheese and place in 350 degree oven until the cheese is browned and gooey
8. Serve with Mexican rice and beans

RECIPE +

Ingredients:

• Tip Top frozen diced chicken
• fresh cilantro
• radishes
• sriracha to taste
• 1/3 cup mayonnaise (preferably Dukes)
• sesame seeds
• 2 tablespoons rice wine vinegar
• wonton chips

Preparation:

1. Thaw diced chicken breast.
2. While chicken is thawing mix mayonaise, sriracha, and a splash of rice wine vinegar together to desired heat level.
3. Fold in diced chicken, adjust salt to taste, and garnish with cilantro, shaved radish, and toasted sesame seeds.
4. Serve with fried wonton chips

RECIPE +

Ingredients:

• 1 whole Tip Top bird deboned
• 2 pounds pork fatback
• 65 grams salt
• 7 grams cure 1
• 15 grams black pepper
• 12 grams coriander
• 6 grams chili flake
• 20 grams garlic
• 1 bunch parsley

Preparation:

1. Debone one whole chicken, making sure to keep it very cold. put the chicken in the refrigerator.
2. Take the coriander and black peppercorns and lightly toast in the oven until fragrant. Grind whole spices with the chili flake.
3. Setup grinder. Take the chicken, fatback, salt and spices and mix everything together. Grind everything once.
4. Take half the mixture and grind again. Nicely chiffanade the parsley and fold into the ground sausage mixture.
5. Cook a small piece of the sausage to make sure spice levels are correct. Torque farce in plastic wrap and poach in simmering water. 6. Cook until internal temperatue is 160 degrees. Place in ice water to stop cooking. Serve sliced cold or hot, with any garnish, pickles, mustard, etc.