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Eat right with chickEn.ca

Lean Canadian chicken: a smart choice Well-planned meals are an excellent way to take control of your health

and limit foods that are high in sugar, sodium and fats. Eating right has never been easier with nutrition information, cooking tips and

hundreds of healthy recipes to choose from at chicken.ca.

Chicken is part of a healthy diet » It’s an excellent lean source of protein, niacin and vitamin B6, and a good source of other nutrients.

» Protein helps to fight infection by helping to build antibodies. The amino acids found in chicken protein are important for the growth, maintenance and repair of body tissues, muscles and cells.

» Niacin helps to build and maintain healthy skin and aids in the digestion and absorption of food.

» Vitamin B6 is essential for the metabolism of protein and amino acid synthesis.

» Pantothenic acid helps in the release of energy.

» Chicken is also a good source of iron, zinc and phosphorous, which are important for healthy bones and teeth.

Chicken Farmers of Canada’s recipes include nutrition facts You can use this information to make healthy meal choices that are best for you.

Search our recipe database for delicious dishes that are gluten-free, high-fibre, lower fat, sodium or sugar. We have included some of these recipes here.

Tips for weight management Eliminating starches at dinner can contribute to weight loss, since we tend to eat a large amount of starch late in the day.

This doesn’t mean cutting out all starches, especially at breakfast and lunch and snack times, but try to eat high-fibre whole grains!

» Purge your pantry of unhealthy foods such as highly-sweet or salty snacks.

» Create a positive health environment for yourself. Don’t keep danger foods at your desk or at home.

» Make sure you have plenty of healthier options for snacking, such as fruits and vegetables, nuts and seeds, granola bars and single-serve tuna.

» Keep a food journal. The research is conclusive: successful journaling brings successful long-term weight loss. Print copies of a weekly food, and a snack & beverage journal at chicken.ca/health.

» Breakfast is the most important meal of the day! Breakfast kick starts your metabolism and if you eat enough protein at breakfast, you may not overeat at lunch. Try having a boiled egg for breakfast with a piece of whole grain toast and some fruit. Or try a fruit smoothie with added protein powder. The protein will keep you feeling full longer. You can buy unsweetened soy or whey protein powder in your grocery store.

Vegetables are not only full of antioxidants (cancer-fighting nutrients) and vitamins/minerals, but they are usually low in “natural sugars” and contain fibre which is not only great for your body but also helps keep you feeling full. Try to eat less of the higher starch vegetables such as regular potatoes, corn and green peas.

Be sure to eat at least two vegetable servings at lunch and two vegetable servings at supper. Try to have no more than one “starchy” vegetable at each meal. Go for colour! Vibrant green, red and orange vegetables are usually the healthiest choice.

Fruits are also very high in antioxidants and full of many nutrients and fibre. Try to eat 2 to 3 servings per day. Fruit is a great snack between meals. A few of the higher fibre fruits are apples, avocado, berries, kiwi, oranges, pears and prunes. Try to choose whole fruit over fruit juice. If you are diabetic, eating whole fruit will have less of an impact on blood sugars than drinking juice. Even if you aren’t diabetic, the fibre in whole fruit will keep you feeling fuller longer and more satisfied than just drinking juice. If you choose to drink a small amount of real fruit juice (no added sugar), a ½ cup (125 mL) equals one serving of fruit.

whole grains. Adding more fibre to your diet is a good thing. Fibre not only helps keep you regular, but will also help keep your blood sugars more stable. Stable blood sugar keeps your body functioning properly and keeps you feeling well. If your blood sugar gets low, you’ll start to feel weak and possibly worse. This is especially important if you are diabetic or pre-diabetic. There are two kinds of fibre in foods: soluble and insoluble. Soluble fibre will help lower cholesterol and can improve your heart disease risk.

Insoluble fibre (the bran, bulk, and endosperm of the grain) is important because it is difficult to digest and it adds bulk, which slows down the rate at which your food gets digested and lessens the rise in blood sugars. It also

helps to prevent constipation and will make you feel fuller, longer which will help promote weight loss. Your diet should include 25 to 30 grams of fibre per day, including 10 to 15 grams of soluble fibre.

Protein foods are an important source of energy. They make you feel fuller and do not have much effect on blood sugars. But, choose wisely and choose leaner cuts of chicken, beef, pork, turkey, fish, milk & dairy products, nuts and nut products, eggs, tofu and soy products. Beans, peas and lentils are starchy vegetables and are better known for their starch content rather than their protein content. Legume-type proteins will have a slight effect on blood sugar due to their carbohydrate content, but they are full of soluble fibre.

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Exercise is part of a healthy lifestyle and achieving or maintaining a healthy weightMake sure you get at least 150 minutes of exercise per week. Exercise doesn’t have to be structured, like at a gym, but can be as easy as walking, biking or taking the stairs instead of the elevator. Record your daily activity. Use a pedom-eter to count your daily steps. The goal is 10,000 steps per day. Go slowly at first and gradually increase the number of steps and intensity.

Eating balanced meals with plenty of whole grains, vegetables, fruit and lean protein will help keep you feeling full and satisfied longer. This will help curb cravings for high-calorie foods.

Farmers care about what you serve your familyThe Canadian chicken industry works hand-in-hand with the Canadian Food Inspection Agency and other provincial and federal government departments to ensure that Canadian chicken is a safe choice for your family.

On-farm food safety & animal care Canadian chicken farmers follow a government recognized, on-farm food safety assurance program, called “Safe, Safer, Safest” and an Animal Care Program. These rigorous programs include measures aimed at keeping chickens healthy and ensuring animal welfare standards.

Highlights of the programs include:

» restricting access to barns to only essential people and ensuring that they sign a visitor’s logbook

» changing into barn and farm-specific footwear and clothing before entering the barn

» cleaning their barns after each flock

» managing food and water sources

» managing environmental conditions within the barn

» annual audits and certification

» testing water sources

» keeping standardized records

Chickens raised for meat are free-runChickens in Canada are raised in clean, well-ventilated barns, where they can roam freely, eat and drink whenever they want and are protected from predators and the harsh Canadian climate.

All chickens are grain fedThe main ingredient of chicken feed is usually a blend of wheat, corn or barley. To improve the taste, texture and nutritional content of feed, other ingredients are added such as soybean, canola, or bone meal, vegetable fats, minerals and amino acids.

THERE ARE NO HORMONES GIVEN TO CHICKENS! IN CANADA, THE USE OF HORMONES AND STEROIDS IN CHICKEN FEED WAS BANNED IN THE 1960s.

New! Health portal www.chicken.ca/health

Work your way to a healthier you by visiting Chicken Farmers of Canada’s Health Portal.

What’s inside?NUTRITION – EAT RIGHT!

It’s not enough that the food you put on your table is delicious – it needs to be nutritious, too. Go to Nutrition – Eat Right to read about the great debate on white meat vs. dark meat, tips for making better food choices, or frequently asked questions about nutrition labels.

HEART HEALTH – BEAT RIGHT

Choosing nutritious food and paying attention to fat, sugar and sodium content will go a long way in protecting your heart. In Heart Health – Beat Right you will find articles on how to reduce your cholesterol levels, add fibre to your diet, become salt savvy, lower your blood sugar level, and maintain a healthy heart.

EXERCISE – FIT RIGHT!

Physical activity is a powerful and fast-acting way to improve your mental and physical health. When combined with healthy eating, physical activity can prevent weight gain, help lower your risk of many chronic diseases, and make you look and feel great. Inspired to get moving? Visit Exercise – Fit Right for tips to get started.

LIFETIME HEALTH – AGE RIGHT

Seeking better ways for you or your family to enjoy life with vitality and avoid as many health problems as possible? Look no further. Our new Lifetime Health – Age Right page provides a range of health management tips for children and youth, women, men and those 50 plus.

CHICKEN is a healthy choice. It is one of the best sources of protein as it contains very little fat compared to other meats. Are you curious to see how chicken stacks up against other popular proteins? Check out our new interactive nutritional comparison tool online at chicken.ca/health.

Per 75 g serving (roasted)

total Fat (g)

Saturated Fat (g)

Protein (g)

Energy (kcal)

Chicken, skinless breast meat

2 0.4 25 119

Beef, New York strip loin

10 4.3 23 191

Pork, lean shoulder 16 5.9 17 219

Read our Nutritional Factsheets developed by registered dietitians and discover the latest information to manage diabetes, achieve a healthy weight, reduce cholesterol, choose healthier snacks, and more!

need more information about the health benefits of eating right with canadian chicken? go to chicken.ca to:

» Ask us a question

» Browse our recipe database by health category

» Create a personal, virtual recipe box

» Learn about recommended cooking times and food safety tips

» Receive a monthly newsletter

» Read and comment on weekly blogs

» Connect with us on www.facebook.com/chickenfarmers

» And follow us at twitter.com/chickenfarmers

Did you know?Dark meat without the skin is not as high in fat as you might think. It contains more nutrients than white meat and is higher in iron and zinc. Just one chicken leg contains 18% of a woman’s daily recommended intake of zinc.

HIGHER FIBRE: 4 g or more of fibre

Avocado, Beet & Chicken Tostadas

Developed for CFC by Nancy Guppy, RD, MHScServes: 4 Cook time: 20 min | Preparation time: 20 min

½ lb (250 g) boneless, skinless chicken breasts

2 avocados, medium

1 Tbsp (15 mL) lime juice

½ tsp (2.5 mL) cumin, ground

1½ cups (375 mL) beets, peeled, grated

8 corn tostada shells

1 jalapeño pepper, minced

8 slices red onion, sliced into ¼ inch (.7 cm) thick rings

8 sprigs cilantro, for garnish

1. Place chicken breast in small pot and cover with cold water. Cover and bring to a boil. Reduce heat to simmer and poach until cooked through – about 20 minutes. Remove chicken from water and cool. Shred meat into strips and set aside. You can use any leftover cooked chicken for this recipe.

2. Cut avocado in half and discard pits. Use spoon to remove pulp. Mash avocado with a fork. Mix in the lime juice, ground cumin and finely-diced jalapeño to make a guacamole. This should make about 2 cups (500 mL). Set aside.

3. Grate the beets until you have 1½ cups (375 mL) and set aside.

4. To assemble, spread 3 generous tablespoons (45 mL) guacamole over each tostada leaving ½ inch (1.25 cm) rim. Top with 2 Tbsp (30 mL) each chopped chicken and grated beets. Garnish each tostada with 2 rings of the sliced red onion and a large sprig of cilantro. Enjoy!

Notes: The burgundy of the grated beet contrasts beautifully with the green avocado guacamole and the yellow tostada. You can use any leftover garnishes to make more tostadas or for wraps for lunch.

CaLoRiES 400 | PRoTEiN 18 g | ToTaL FaT 22 g | SaTURaTEd FaT 4 g | CaRbohYdRaTE 37 g | FibRE 11 g | SUGaR 8 g | ChoLESTERoL 35 mg | SodiUM 250 mg | PoTaSSiUM 29% | CaLCiUM 6% | iRoN 10% | ViTaMiN a 4% | ViTaMiN C 40% | ViTaMiN b6 45% | ViTaMiN b12 11% | FoLaTE 72% | MaGNESiUM 34% | ziNC 19%

GLUTEN-FREE

Polenta Chicken Skillet Pizza

Developed for CFC by Nancy Guppy, RD, MHScServes: 6 Cook time: 1 hour | Preparation time: 15 min

1 Tbsp + 1 Tbsp (15 mL + 15 mL) olive oil

¾ cup (175 mL) cornmeal (polenta), fine

¼ tsp (1.25 mL) sea salt

3 cups (750 mL) water

½ lb (225 g) boneless, skinless chicken breasts

1 cup (250 mL) Marinara pasta sauce, ready to serve

2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, grated

½ cup (125 mL) red onion, finely-sliced

1 red pepper, medium, finely-sliced

1 zucchini, medium, sliced

2 Tbsp (30 mL) Romano cheese, grated

½ tsp (2.5 mL) oregano, dried

½ tsp (2.5 mL) basil, dried

½ tsp (2.5 mL) hot red chili pepper flakes (optional)

1. Preheat oven to 400°F (200°C). heat a cast iron skillet over medium high heat on stove. heat a tablespoon (15 mL) of olive oil in pan. Turn pan to distribute oil around the bottom and the sides. Use a cast iron frying pan or non-stick oven-proof skillet, approximately 11-12 inches (28-30 cm).

2. Combine polenta, salt, and water in saucepan. bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thickened. Use a spatula to spread polenta in the prepared skillet. Set in oven, and bake 25-30 minutes, or until beginning to brown on sides. Time may vary depending on actual oven temperature.

3. Slice boneless, skinless chicken breast into strips. heat 1 Tbsp (15 mL) olive oil in skillet and saute in olive oil until cooked through. Set aside.

4. Remove skillet from oven, and spread polenta with Marinara sauce. Top with half of the grated mozzarella cheese (1 cup – 250 mL), cooked chicken strips, finely-sliced onion, slivers of red pepper and sliced zucchini. Top with rest of grated mozzarella cheese, grated Romano cheese and then oregano, basil and red hot chile pepper flakes (optional).

5. Return to oven, and bake another 20-30 minutes more, or until cheese is melted and slightly browned. Cool 10 minutes before slicing and serving.

CaLoRiES 270 | PRoTEiN 17 g | ToTaL FaT 8 g | SaTURaTEd FaT 2 g | CaRbohYdRaTE 29 g | FibRE 6 g | SUGaR 5 g | ChoLESTERoL 55 mg | SodiUM 600 mg | PoTaSSiUM 11% | CaLCiUM 10% | iRoN 15% | ViTaMiN a 20% | ViTaMiN C 45 % | ViTaMiN b6 16% | ViTaMiN b12 12% | FoLaTE 11% | MaGNESiUM 11% | ziNC 18%

LOWER SUGAR: 10 g or less of sugar

Spiced Chicken with Rice & Banana Raita

Developed for CFC by Nancy Guppy, RD, MHScServes: 4 Cook time: 45 min | Preparation time: 15 min

4 boneless, skinless chicken breasts

2 Tbsp (30 mL) lime juice

2 tsp (10 mL) olive oil

½ tsp (2.5 mL) ginger, ground

1 tsp (5 mL) cumin, ground

1 tsp (5 mL) chili powder

1½ tsp (7.5 mL) coriander, ground

1 banana, ripe

1 cup (250 mL) plain yogurt, 2–4% MF

½ tsp (2.5 mL) garam masala1⁄8 tsp (0.8 mL) cayenne pepper

¼ tsp (1.25 mL) salt

1 cup (250 mL) basmati rice

1 cup (250 mL) frozen mixed vegetables

4 sprigs cilantro, for garnish

1. Preheat oven to 350°F (180°C).

2. Place chicken in baking dish. Mix together lime and olive oil and brush on both sides of chicken pieces.

3. Mix together spices, except salt, in a small bowl. Sprinkle spices all over chicken pieces. bake for approximately 40 minutes in oven or until the internal temperature of the chicken reaches 165°F (74°C). Flip halfway through baking and baste with pan juices.

4. Meanwhile, make raita by mashing banana and stirring into plain yogurt with garam masala, cayenne and salt.

5. Cook the rice according to package directions in unsalted water. during last few minutes add the frozen mixed vegetables and cover with lid and finish cooking.

6. Serve chicken on top of rice and pour pan juices over chicken. Garnish with sprigs of fresh cilantro (optional). Pass banana raita separately.


LOWER SODIUM: 500 mg or less of sodium (salt)

Classic Chicken with 40 Cloves of Garlic

Developed for CFC by Monda RosenbergServes: 4–6 Cook time: 4 hours | Preparation time: 20 min

2 Tbsp (30 mL) butter, room temperature

2 garlic bulbs, whole

1 Tbsp (15 mL) dijon mustard

1 Tbsp (15 mL) cornstarch

½ cup (125 mL) white wine

8 –12 bone-in, skinless chicken thighs Or 8 –12 bone-in, skinless chicken drumsticks

1 Tbsp (15 mL) tarragon, dried

½ tsp (5 mL) salt

1 white onion Or 1 red onion, small

1. Turn the slow cooker on high and place butter in the bottom. While it’s melting, make garlic easy to separate and peel by placing the heads on a cutting board and banging their tops with a meat mallet or heavy pan. Separate the cloves and whack them again. Peel off the skins and give another whack to slightly smash them.

2. add the dijon and cornstarch to the soft butter in cooker and mash together. Pour in the wine. Whisk until fairly smooth. add the smashed garlic cloves and chicken. Sprinkle with tarragon and salt. Turn chicken pieces to coat with tarragon.

3. Slice onion in half and place cut-side down on a cutting board. Thinly slice and scatter over chicken, separating as you add. Cover and cook on high for 4 hours or medium for 6 hours. if you are able, stir chicken half way through the cooking–but this is not essential.

4. arrange cooked chicken on mashed potatoes or rice. Mash the garlic into the sauce and spoon onions and sauce over all.

Notes: Remember this recipe when you spy those big plastic bags of peeled garlic that pop up in the produce section of supermarkets. They’re inexpensive and any not used right away can be frozen.


LOWER FAT: 15 g or less of fat

Chicken Meatballs on Spaghetti Squash

Developed for CFC by Amanda GarbuttServes: 4 Cook time: 45 min | Preparation time: 20 min

2 Tbsp (30 mL) extra-virgin olive oil

1 spaghetti squash, medium, halved and cored

3 cups (750 mL) tomato sauce

1 lb (450 g) ground chicken

1 egg yolk

½ cup (125 mL) breadcrumbs

1 tsp (5 mL) lemon zest

2 Tbsp (30 mL) parsley, fresh, finely-chopped

1 Tbsp (15 mL) oregano, dried

1 tsp (5 mL) basil, dried

1 pinch hot red chili pepper flakes

salt, to taste

pepper, to taste

parsley, fresh, finely-chopped, for garnish

Parmesan cheese, for garnish

1. Preheat the oven to 350°F (175°C). Place the spaghetti squash on the baking sheet, cut side down and roast until tender, about 45 minutes.

2. Place the tomato sauce on the stove to simmer.

3. in a mixing bowl combine the chicken, egg yolk, breadcrumbs, lemon zest, parsley, oregano, basil, chili flakes and salt and pepper. Use your hands to blend the ingredients and shape into 2-inch (5 cm) meatballs.

4. heat olive oil in a non-stick skillet over medium-high heat. add the meatballs and sear on both sides, about 8 minutes. Transfer them into the simmering tomato sauce, cover, and simmer until fully cooked, about 15 minutes.

5. Using a fork, scrape out the spaghetti squash and divide between dishes. Top with meatballs and sauce. Garnish with Parmesan cheese and freshly-chopped parsley.


LOWER SODIUM: 500 mg or less of sodium (salt)

Chicken Mulligatawny Soup

Developed for CFC by Nancy Guppy, RD, MHScServes: 12 Cook time: 6 hours | Preparation time: 15 min

2 bone-in, skinless chicken breasts,

about 500 g

2 Tbsp (30 mL) butter

1 cup (250 mL) red onion, chopped

3 cloves garlic, minced

2 Tbsp (30 mL) ginger, fresh, minced

½ tsp (2.5 mL) hot red chili pepper flakes

2 Tbsp (30 mL) curry powder

6 cloves, whole

¼ tsp (1.25 mL) nutmeg, ground

2 Granny Smith apples, with skin, diced

1 red pepper, diced

2 cups (500 mL) sweet potatoes, cubed

2 stalks celery, sliced

2 carrots, medium, diced

¼ cup (60 mL) red lentils, dried

½ cup (125 mL) dry white wine

8 cups (2 L) water

1 tsp (5 mL) salt

2 Tbsp (30 mL) lemon juice, fresh

1 cup (250 mL) long grain brown rice

1 cup (250 mL) plain yogurt, 2–4% MF

½ cup (125 mL) almonds, sliced

½ cup (125 mL) parsley, fresh, for garnish

1. Melt the butter in a non-stick skillet over medium heat. Sauté the onion, minced garlic, minced ginger, red pepper flakes, curry powder, cloves and nutmeg for a few minutes. add apple, red pepper, sweet potato, celery, carrot and sauté about another 10 minutes until softened.

2. Meanwhile, add chicken breasts to bottom of slow cooker. Top with sautéed vegetables, lentils, white wine and water. Cover and cook on low setting for 6-8 hours. Make sure lentils are soft and dissolved into soup.

3. Remove chicken from bone and dice. add back to pot. Season with salt and lemon juice. Taste and adjust seasonings adding more curry powder if needed.

4. Cook rice separately according to package directions during the last hour.

5. To serve, place a scoop of rice in centre of shallow soup bowl and ladle soup over rice. Garnish with a dollop of yogurt, a sprinkle of almonds and a sprig of fresh parsley.

Notes: This is a healthy remake of a classic anglo-indian soup. The name literally means “pepper water.” The lemon juice added at the end is a must to heighten and brighten the flavours.


LOWER FAT: 15 g or less of fat

Boneless Buffalo Hot Wings with Vegetable Sticks

& Blue Cheese DressingDeveloped for CFC by Nancy Guppy, RD, MHSc

Serves: 4 Cook time: 20 min | Preparation time: 30 min

1 lb (450 g) boneless, skinless chicken thighs

2 Tbsp (30 mL) hot sauce2⁄3 cup (180 mL) panko breadcrumbs

1 tsp (5 mL) onion powder

1 tsp (5 mL) garlic powder

½ tsp (2.5 mL) cayenne pepper, ground

¼ tsp (1.25 mL) white pepper, ground

¼ cup (60 mL) blue cheese

½ cup (125 mL) plain yogurt, 2–4% MF

¼ cup (60 mL) light mayonnaise

1 clove garlic, minced

1 Tbsp (15 mL) lemon juice, fresh

40 baby carrots

4 stalks celery, cut into 4

4 sprigs celery leaves, (optional garnish)

1. Preheat oven to 375°F (190°C).

2. Cut each chicken thigh into three equal size strips and place in a plastic bag. add the hot sauce to bag. Seal bag and use your hands and make sure all sides of the chicken are coated with hot sauce. Refrigerate and marinate one hour or preferably overnight.

3. Spray a baking pan with vegetable cooking spray.

4. Combine Panko bread crumbs with onion and garlic powders, cayenne and white pepper and spread out over a shallow plate.

5. Use a fork to press each chicken piece into the seasoned crumbs and turn to coat well. Press down with the fork to lightly flatten the pieces. Place boneless hot wings on prepared baking pan.

6. bake 10 minutes. Flip and bake for an additional 7-8 minutes until golden and internal temperature reaches 165°F (74°C).

7. Mash blue cheese with a fork on a small plate. add to a small bowl with plain yogurt, mayonnaise, garlic and lemon juice. Refrigerate until ready to serve.

8. To serve, place blue cheese dip in centre of a platter and surround with the hot “wings” and vegetable sticks. Garnish with a few sprigs of fresh celery leaves.

CaLoRiES 340 | PRoTEiN 27 g | ToTaL FaT 14 g | SaTURaTEd FaT 5 g | CaRbohYdRaTE 25 g | FibRE 3 g | SUGaR 9 g | ChoLESTERoL 110 mg | SodiUM 640 mg | PoTaSSiUM 21 % | CaLCiUM 15 % | iRoN 15 % | ViTaMiN a 25 % | ViTaMiN C 25 % | ViTaMiN b6 32 % | ViTaMiN b12 34 % | FoLaTE 31 % | MaGNESiUM 20 % | ziNC 32 %

Chicken Farmers of Nova Scotia

British Columbia Chicken Marketing Board32450 Simon Avenue, Suite 101 Windermere Court, Abbotsford, BC V2T 4J2www.bcchicken.ca

Alberta Chicken Producers 2518 Ellwood Dr. SWEdmonton, AB T6X 0A9 www.chicken.ab.ca

Chicken Farmers of Saskatchewan224 Pacific Avenue, Suite 201Saskatoon, SK S7K 1N9www.saskatchewanchicken.ca

Manitoba Chicken Producers1357 Kenaston BoulevardWinnipeg, MB R3P 2P2www.manitobachicken.ca

Chicken Farmers of Ontario3320 South Service Road, P.O. Box 5035 Burlington, ON L7R 3Y8www.ontariochicken.ca

Les Éleveurs de volailles du Québec555, Roland Therrien Boulevard, Suite 250 Longueuil, QC J4H 4G1www.lepoulet.qc.ca

Chicken Farmers of New Brunswick277 Main Street, Suite 103 Fredericton, NB E3A 1E1

Chicken Farmers of Nova Scotia531 Main StreetKentville, NS B4N 1L4www.nschicken.com

Chicken Farmers of Newfoundland & LabradorP.O. Box 8098 St.John’s NL A1B 3M9www.nlchicken.com

Chicken Farmers of Prince Edward Island4701 Baldwin Road, RR6Cardigan, PEI C0A 1G0

*CFC would like to thank our provincial chicken boards for their generous contribution.

eat - chicken.ca€¦ · your table is delicious – it needs to be nutritious, too. go to...

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