Organic Free-range Chicken
Our Organic free-range Hubbards and Ross-Cobbs; traditional breeds, are hand-picked and we’re sure you will taste the difference. We use the whole bird and waste nothing, so you'll find every cut here: dark meat, white meat and offal. All our chicken is reared to strict Organic Farmers and Grower's standards, so you can trust that they are exceptionally well cared for and 100% organic as well as free-range. Day old chicks are reared indoors for 3-4 weeks depending on weather conditions, after this they are introduced gradually to outdoor life and spend the next 2 months free range on organic pasture. They are housed at night in small groups of less than 200 birds. They are fed organic feed and are aged at least 10 weeks (usually more) old before they reach your plate, this produces larger, slow-grown, more sumptuous and naturally better tasting chicken than average supermarket birds.
Our chicken is hand prepared by our fantastic expert team, and sent direct as per your order. Why not have the ultimate organic chicken roast this weekend?
For recipe ideas, when you have finished buying, why not come back for recipe ideas here.
If you need a larger bird for a family gathering or celebration have a look at our fabulous Organic Free-range Ross-Cobb Cockerels.
How to cook
Chicken must be thoroughly cooked before serving, with no pink meat. Pierce the thickest part of the thigh with a skewer and let the juices run out. If they are clear, then it’s cooked, but if they still look pink, return it to the oven for 15 minutes, then test again. If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be 75C for cooked chicken.