SEE MORE CAREERS OUR COMPANY Perdue SHOP NOW × × Regarding COVID-19: Click here for more information. HOW TO Prepping Cooking Finishing Special Occasions All 6 COMMON MISTAKES 6 REASONS TO CHOOSE CHICKEN 8 WAYS TO COOKING BETTER BASTING BROILING BUTTERFLY A CHICKEN BREAST BUTTERFLY A WHOLE BIRD CARVING CHOPPING COOKING WITH PARTS CUTTING UP RAW CHICKEN DICING AND MINCING FREEZING AND THAWING FRIED CHICKEN GRILLING KNIVES AND BOARDS KNOWING WHEN IT'S DONE MAKING GRAVY MAKING KEBABS MAKING STOCK MARINATING PERFECTLY ROAST CHICKEN PLANNING GUIDE PLATING PURCHASING ROASTING SAUTEING SEASONING SHREDDING AND PULLING SLICING AND CUBING TRUSSING WHITE MEAT VS DARK MEAT CHICKEN WHOLE CHICKEN ROASTING WORKING WITH RAW CHICKEN SIGN UP! QUESTIONS, CONCERNS, COMMENTS 1-800-4PERDUE® (1-800-473-7383) MONDAY - FRIDAY 9:00 A.M. TO 6:30 P.M. EST © PERDUE AND ITS AFFILIATES OR SUBSIDIARIES 2011‑2021. ALL RIGHTS RESERVED. PERDUE.COM®LEGALPRIVACY 9.00 AM to 6:30 pm EST, Monday - Friday. 1.800.4Perdue (1.800.473.7383). CONTACT US SIGN UP NOW

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