The simpler the better with these chickens – all chicken must be handled and cooked properly to be enjoyed safety. Check out four ways to enjoy our chicken from leading, local nutritionist and naturopath, Sally Gray.
Got an idea for how to cook chicken and use the leftovers? We’d love to hear from you. Leave your ideas in the comments below!
Southampton Roast Chicken
Here’s a simple recipe for roasting that we enjoyed with Jude Blereau, Holly Davis and the fabulous chefs of the 2014 Whole Foods Natural Chef Training program. The group visited the farm, we selected and harvested a bird and enjoyed a roast chicken long table dinner at dusk.
One Whole Southampton pastured chicken
Butter wedges & butter for basting
Lemon wedges (2-4 per bird)
Pre-heat the oven to 160, and prepare the chicken by basting the skin with plenty of butter, sea salt and sprinkle the rosemary spines along the front of the bird. Pop the lemon wedges inside the cavity, and a few slivers of butter can also be placed against the breast (through the opening at the neck). Cook for approx. one hour per kilo. Spoon any liquid in the pan back over the bird occasionally to help keep it nice and moist. Enjoy!
For safe handling, remember these simple tips:
* Store at or below 5° in the fridge.
* Use fresh chicken within 3-5 days of purchase.
* NEVER defrost chicken at room temperature – always in the fridge.
* Freeze fresh refrigerated chicken immediately to maintain quality.
* Frozen chicken lasts in the freezer for around 6 months.
* Store your chicken on the lowest rack in the fridge – no drips & it’s cooler.
* Chicken that has reached 75°C is thoroughly cooked.
Photo credit: Mark McManus, Beachmark Photography