People. Poultry. Planet.

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 lbs. ROCKY® Free Range Boneless Skinless Chicken Breast Filets
2 tbsp. granulated sugar
3 tbsp. water
1 knob (6-inch) ginger, peeled and thinly sliced
4 cloves garlic, thinly sliced
scallions, thinly sliced
1 small serrano pepper, seeded and sliced thin
6 cups low-sodium chicken broth
2 tbsp. soy sauce
  Kosher salt and freshly ground black pepper
6 oz. rice noodles (optional)
  Fresh cilantro, for serving


1 Combine sugar and water in small skillet over medium heat. Cook, stirring occasionally, until sugar dissolves and liquid turns deep amber, about 5 minutes. Stir in sliced ginger and cook until softened, 3 to 5 minutes. Stir in garlic, scallions and chili and cook 2 minutes more.
2 Pour contents of skillet into slow cooker. Stir in chicken broth. Add chicken breasts, cover and cook on high for 3 to 4 hours (or low for 6 to 8 hours).
3 Remove cooked chicken from slow-cooker and shred with forks. Return chicken to slow cooker and stir in soy sauce and season with salt and pepper to taste. Add rice noodles (if using) and cook 10 minutes on low, until noodles are tender.


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