Cooking tips & recipes

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

Sea salt


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

  4 comments for “Cooking tips & recipes

  1. Mark Irving
    May 24, 2016 at 11:10 am

    I reckon 160 degrees isn’t hot enough – certainly not for one hour per kilo of bird. It didn’t work for me today, anyway.

    • July 5, 2016 at 10:19 pm

      Thanks for the feedback Mark, and your email as well – would you mind sharing what worked for you then? I think you said 45 mins per kilo. The Sommerlad website has some further info as well – here: We generally recommend 30 mins per 500g of chicken, in a slow oven – for the Sommerlad birds, Michael and Kathryn Sommerlad, the breeders, recommend 45 mins per 500 g. I wouldn’t recommend a hotter oven – that will potentially lead to disappointment!

  2. Mark Irving
    July 5, 2016 at 11:37 pm

    I followed Kathryn Sommerlad’s advice for the second bird – 45 mins per 500g at 150 degrees. She talks about a “minimum” of 45 mins so I added an extra 15mins to be on the safe s
    ide and it turned out just right.

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