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At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



2 lb ROCKY® Free Range Boneless Skinless Chicken Breast Filets
  Wooden Skewers, about 20
1/2 cup Yogurt Cheese
2 tbsp milk
1/2 tsp Saffron Threads, crushed
Lemons, 1 juiced, 1 thinly sliced
1 tbsp Fresh Ginger, peeled and grated
2 tbsp Finely Ground Pistachios
1/4 tsp Ground Cumin
1 tsp Salt
1/2 tsp Black Pepper


1 Yogurt cheese? It’s simple but needs some time to create. Place a colander over a deep bowl, line colander with several layers of cheesecloth. Place 1 cup Plain Yogurt on cheesecloth, fold cheesecloth over yogurt. Take a small saucepan lid and set on top, place a small can of tomatoes or any canned product of your choice (16 oz.) on the lid. Put in refrigerator overnight, 8 hours. Voila, when you take the bowl out of the fridge and unwrap the cheesecloth you will have the 1/2 cup of yogurt cheese needed for this recipe. Should be the consistency of cream cheese. Basically all you did was remove the whey from the yogurt.
2 Combine milk and saffron in a small saucepan. Over low heat, warm the milk. Doesn’t need to simmer or boil, just warm. Let stand 5 minutes.
3 Once milk has come back to room temperature, place milk mixture, yogurt cheese, lemon juice, ginger, ground pistachios, cumin, salt and pepper in a sealable bag. Add chicken strips, seal, toss to coat and marinate for 2-3 hours, turning occasionally.
4 While chicken is marinating, soak skewers in water.
5 Right before pulling chicken from refrigerator, clean and season your grill rack with oil. Preheat grill to medium high heat.
6 Remove chicken from bag and discard marinade. On each skewer, thread 1 chicken strip.
7 Place skewers on prepared hot grill. Grill 7-8 minutes on each side or until chicken is done and internal temperature reaches 165° checked with an instant read thermometer.


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