First, Chef Mark marinates these legs and thighs in his toasted coconut curry coconut sauce for 24 hours or more. Step two is to roast them to perfection in another slathering of the sauce, before cooling and packing for you to heat-and-serve. These all-natural birds are locally raised in Warren, Maine by John and his crew at Maine-ly Poultry.
Frozen, boil-in-bag product. Without gluten.