A whole chicken can be a cost effective way of feeding a big group (or a small one with plenty leftover!) and many people are turning to chicken as a protein source for its relatively low carbon footprint when compared with other types of meat.
We only stock organic, free-range chicken which are free of antibiotics, hormones, GM, chemicals and chlorine. They are also raised naturally which results in the meat being better formed, higher quality and superior tasting.
We've got two very easy recipes for you to try - a simple roast chicken and a soy chicken hot pot. Look out for our special pricing on 2 chickens that we offer from time to time and try them both out!
Roast Chicken with Paprika and Lemon
Ingredients
- 1 size 16 organic chicken
- 1 lemon, juiced
- 25g butter
- 1T smoked paprika
- salt and pepper
- 1 1⁄2 C liquid (water, wine or chicken stock all work well)
Method
Preheat oven to 220°C.
Place chicken in a roasting pan and pour over lemon juice placing the squeezed skin into the chicken cavity. Smear the chicken all over with butter using your fingers. Sprinkle with paprika, salt and pepper and massage into the butter.
Place the chicken upside down and cook for 20mins at the high heat to seal the bottom. Turn chicken and add the liquid to the pan. Reduce oven temperature to 180°C and cook for a further hour or so until juices run clear.
Soy Chicken Hot Pot
Ingredients
- 1 size 16 organic chicken
- 2 onions, sliced into rounds
- 3 slices of ginger (approx 3mm thick)
- 2t honey
- 5-6T tamari
- 3⁄4 C water
- one leek or spring onion, chopped
Method
Preheat oven to 190°C.
Place chicken in an oven-proof pot with everything except the leek/spring onion and cover.
Cook for 1 1⁄4 hours. Take out and add leek/spring onion. Cook for a further 30 mins.