Cornmeal Crusted Skillet Chicken

Cornmeal crusted chicken recipe


For the Brine

1 packet of Larder Meat Co. poultry brine 

1/2 cup buttermilk

1/2 cup cold water 

For the Cornmeal Crust

1 cup cornmeal, fine ground

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons cayenne

For the Bird  

1 whole chicken, quartered

2-3 tablespoons of canola oil (or other neutral oil)

1 large (approx. 11-12 inch.) cast-iron skillet 

1-2 gallon size ziploc freezer bags

1 digital probe thermometer

1 tablespoon of butter

1 sprig of fresh thyme 

1-2 tablespoons of honey      



  1. Quarter your chicken by separating the breasts and the legs from the rest of the carcass. 
  2. Mix brine ingredients in a large ziploc freezer bag (gallon size) and mix well to incorporate. Add the quartered chicken pieces and brine overnight. 
  3. The next day, rinse brine off of chicken under cold water and set quarters aside.
  4. Preheat oven to 350 degrees.
  5. Mix the cornmeal crust ingredients in a small bowl and set aside. 
  6. Add the crust ingredients to a new gallon-size ziploc bag and mix to combine.
  7. Add chicken quarters to the bag, seal the bag and shake well.
  8. Remove the chicken from the bag and knock any excess crust back into the bag.  
  9. Heat the oil in the cast-iron skillet until it is shimmering. Working with both leg quarters first, add the chicken to the skillet - skin side first - and fry for approximately 3 minutes on each side or until golden-brown. After the leg quarters, do the same with the breast sections. Note: it may be necessary to dump out the oil if you have too much residual crust left in the oil. If this is the case, just dump off the oil, wipe the skillet clean, add new oil and then fry the breast sections - skin side first - until they are golden brown like the leg quarters. If you do this a few times you will learn to control the heat and timing to the point where you can just add all of the quarters to the pan at different intervals, but this requires a professional-level skillet-flipper acumen.  
  10. After all pieces have been skillet-fried, put all 4 quarters back into the pan and place in the 350 degree oven for approximately 10-15 minutes or until the probe thermometer reads 148-150 degrees on the breast sections and 156-160 on the leg sections.
  11. When the chicken is cooked, baste the parts in the skillet with the butter and add the thyme to the sizzling butter while basting the chicken. 
  12. Serve chicken on a warm platter and garnish with a drizzle of honey and the fried thyme. Enjoy!

Chicken Confit

Chicken confit recipe


2 whole, skin-on chicken legs 

1 packet of Larder Meat Co. Poultry Brine (or 1 tablespoon of Kosher salt combined with 2 teaspoons of chopped thyme and 1 teaspoon of fresh cracked black pepper)

3 large shallots, peeled 

1 whole head of garlic, halved through the stem to expose the cloves 

5-6 small sprigs of fresh thyme

1 Larder aromatic sachet (or 3 large bay leaves & 1/2 tablespoon of black peppercorns)

Approximately 24 fl oz. of warm rendered fat of your choice such as chicken fat, pork lard, duck fat, or a 50:50 blend of olive oil and canola oil. The type of fat/oil is not as important as the medium itself; however, different fats and oils will impart different flavors to your finished product, so consider this when choosing your cooking fat. 



  1. One day prior to cooking, season the legs with the Poultry Brine or salt/thyme mixture and store in an airtight container or zip-top bag in your refrigerator overnight. If using a whole chicken, quarter it first (for instructions, visit the recipe page of our website).
  2. The following day, assemble all ingredients.
  3. Preheat your oven to 275 degrees.
  4. Lightly warm fat of choice to liquify.
  5. In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.
  6. Cook covered for approximately 2.5-3 hours, the meat should easily release when pierced with a pairing knife.



  • You may serve immediately while warm or chill legs submerged in the fat for 2-3 weeks.
  • To serve, sear skin-side in a cast iron pan or broil skin side to crisp. If you are reheating a chilled portion finish in low oven (300 degrees for about 20 minutes) until heated through.
  • Serve immediately with a light acidic side. The classic confit side dish is endive tossed in a simple champagne vinaigrette. At Larder Meat Co., we enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro Chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).  

Whole Roasted Chicken



1 Whole chicken, 2.5-3.5 pounds, completely thawed

1 Packet Larder Meat Co. Poultry Dry-brine (or 1 tablespoon of

salt mixed with 1 teaspoon of dried thyme)

2 Tablespoons rendered lard, grapeseed oil, canola oil, or other

neutral oil (for basting)

2 Tablespoons unsalted butter (also for basting)


Day before:

Take the chicken out of its packaging and pat dry with a paper

towel. Generously cover the surface of the chicken with the

Larder Meat Co. Poultry Dry-brine (or salt and thyme mixture).

Make sure to get the underside of the thighs, wings, and sides

of the breasts. Once the chicken is completely covered in

Larder Meat Co. Poultry Dry-brine, leave it uncovered to air-dry

in your refrigerator overnight. This will give the dry-brine time to

season and dry the skin of the chicken.

Day of:

1. Preheat oven to 475° degrees.

2. Place chicken on a wire rack in a roasting pan.

3. Add the oil or lard to the pan and place the butter on the

crest of the chicken’s breast bone.

4. Place the chicken in the oven and roast for 20 min.

5. After 20 minutes, reduce oven temperature to 325° to finish,

approximately 30 more minutes. Before returning the

chicken to the oven, throughly baste with the drippings and

return to the oven to finish cooking.

6. The chicken is finished when a probe thermometer reads

145-150° degrees at the thickest part of the breast.

7. Allow chicken to rest in a warm area for at least 15 minutes

prior to portioning.




1 roasted chicken carcasses (wingtips are desirable)

Ice, approximately 1 pound (optional, cold water will work as well)

1 large yellow onion, diced

2 small carrots, diced

1 small head of fennel, diced

Small bouquet of thyme, parsley, fresh bay (optional)

Canola oil


Assemble your ingredients.

Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom. 

Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth. 

Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.

While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.

When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.

Simmer for an additional 30-45 minutes.

Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen.