We’ve been looking for a free range chicken that meets our high standards as holders of the 2007 RSPCA Good Business Award for animal welfare. Peter and Sue run a chicken cooperative in Devon, made up of a few free-range farms, and they really impressed us with their expertise and the passion they have for their birds. The birds are kept in the warm for the first 28 days as they are too fragile to cope with the British outdoors at this stage. Once they move to the arcs, they have complete access to the outdoors during daylight hours – the whole side of the arc is open so they can come and go freely. They get a carefully balanced feed which is not only rainforest-friendly, but rich with British ingredients too. It is completely free of additives, antibiotics and growth promoters and it is varied weekly.
Our fabulous, free-range chicken from Peter Coleman in Devon, comes with giblets, so you can make some really delicious gravy to go with your delicious bird. This chicken will feed about 4-6 people, and you’ll get one heck of a good stock out of it when you’re done.
We guarantee that your order of meat and fish will have 3 days before its expiry date, including the day you have it delivered. All of our meat and fish can be frozen.
Chicken (100%)
Chicken, as with all meat, is a good source of protein. However the chicken liver itself, provides us with more specific health benefits, high in iron, folic acid and zinc. Chicken can help prevent and treat anaemia, due to its concentrated source of nutrients. Chicken liver will be especially useful for you if you are recovering from surgery. Being rich in zinc, chicken can benefit growth (especially young children), and our immune system. People who eat little, or the elderly, will find eating chicken extremely beneficial to them due to the high level of zinc.
To roast your chicken, allow 25 minutes per 500g plus 25 minutes in a preheated oven at 190C/374F/gas 5. Cook thoroughly until the juices run clear when pierced with a skewer and there is no pink meat. Chicken should be kept at a very cool temperature, wrapped and kept away from other foods, in the bottom of the fridge. Chicken can be frozen, but should be thoroughly defrosted before cooking. Cooked chicken should not be reheated once it has cooled - any leftovers should be cooled to room temperature, refrigerated within 2 hours and eaten within two days.