Yorkshire Free Range Chicken

Description

Introducing Yorkshire Free Range Chicken: The Epitome of Quality and Taste

Free Range and Ethical: Our Yorkshire Free Range Chicken is reared in spacious, open-air environments where the birds can roam freely and exhibit natural behaviours. They have constant access to fresh air, sunlight, and a natural diet, ensuring their well-being and welfare.

Uncompromising Quality: Our chicken is meticulously selected to meet the highest quality standards. It is tender, succulent, and consistently delivers a delectable taste experience that will delight even the most discerning palates.

Sustainable Farming Practices: Supporting sustainable agriculture is at the heart of our values. The farms we partner with prioritise environmentally responsible practices, reducing the impact on the ecosystem and ensuring a greener future for generations to come.

Hormone and Antibiotic-Free: Our Yorkshire Free Range Chicken is free from artificial hormones and unnecessary antibiotics. This commitment to natural farming practices ensures that you and your family enjoy a healthier and safer product.

Versatility in Culinary Creations: Whether you’re preparing a Sunday roast, stir-frying, grilling, or slow-cooking, Yorkshire Free Range Chicken promises versatility in your kitchen. Its tender and juicy texture allows it to absorb flavours and spices, making it the perfect canvas for a wide array of delicious recipes.

Traceability and Transparency: At Grid Iron Meat, we value your trust, which is why we provide full transparency about our sourcing practices. You can trace the journey of our Yorkshire Free Range Chicken back to the farm, ensuring that you know exactly where your food comes from.

How to roast a chicken

Traditionally chicken was always roasting for 20 minutes per 450g, or per lb would be more appropriate, at a reasonably high temperature. These days, it’s the fashion to turn up the oven and cook at a high heat for the first 20 minutes and then lower the temperature. Our preferred method, tried and tested over numerous Sunday lunches, is to roast for 20-30 minutes, depending on the size of the bird at 220℃. Then lower the temperature to around 180℃ for the rest of the roasting time. This will give you a wonderful succulent bird.

If your chicken is trussed when it arrives, as most of ours are, take of the ties and simply tie the legs together loosely or not at all. This will allow air from the oven to circulate properly and help to cook the legs and thighs.

Poaching

The key to successful chicken poaching, that is slowly simmering it not stealing one from your neighbour, is to do it slowly and gently. Your poaching liquid should be barely simmering, as cooking too high and too quickly will make the meat tough. Having poached your chicken the meat can be taken from the bone and just about all of it can be used. The remaining stock can be used as the basis for a healthy chicken soup or reduced down to freeze and use at a later date.

Once your poaching chicken has come up to temperature, it will take around 1 – 2 hours to cook.

Cooking the Perfect Free Range Chicken

Celebrity chefs often have their unique tips and tricks for cooking a whole chicken to perfection. Here are some valuable insights from renowned culinary experts:

Jamie Oliver:

“When roasting a whole chicken, always remember to season it generously inside and out with salt and pepper. This helps enhance the flavour throughout the bird.”
“To keep the chicken moist and tender, try rubbing butter or olive oil under the skin and all over the surface. This creates a barrier and adds richness to the meat.”

Gordon Ramsay:

“For a crispy skin, pat the chicken dry with paper towels before cooking. Moisture on the skin can prevent it from achieving that desirable crispiness.”
“Trussing the chicken with kitchen twine helps it cook more evenly and maintain its shape during roasting.”

Nigella Lawson:

“For a beautifully fragrant chicken, stuff the cavity with aromatic herbs like thyme, rosemary, and a few garlic cloves. The flavours infuse into the meat during roasting.”
“Basting the chicken with its own juices during roasting helps to keep it moist and intensifies the flavours.”

Ina Garten (Barefoot Contessa):

“To achieve an evenly cooked chicken, let it rest at room temperature for about 30 minutes before roasting. This ensures even cooking throughout the bird.”
“Consider using a roasting rack in the pan to elevate the chicken slightly. This allows hot air to circulate around the chicken, resulting in a crispier skin.”

Bobby Flay:

“For a touch of smoky flavour, cook the chicken on a grill using the indirect heat method. This imparts a fantastic smokiness to the meat while maintaining its juiciness.”
“Marinating the chicken in a mixture of herbs, spices, and citrus juices can add a burst of flavour and tenderise the meat before cooking.”

Martha Stewart:

“To add moisture and enhance the chicken’s natural juiciness, try brining it before roasting. A simple brine solution of water, salt, sugar, and aromatics can work wonders.”
“Tent the chicken with foil during the last part of cooking to prevent the skin from getting too dark while ensuring the meat is thoroughly cooked.”

Remember, cooking times and temperatures may vary depending on the size of the chicken and your chosen cooking method. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 74°C. 

The economy of chicken

As one of our whole Yorkshire free range chickens is not much more expensive than a couple of chicken supremes, it makes sense to buy a whole one and then joint it yourself.