Our free-range chicken thighs come with the bone in and skin on, making them enjoyably moist and juicy. The thigh is full of dark, succulent and tender meat which is best used in casseroles, stews and baking. For a midweek mini roast, lay the chicken thighs in a roasting tin with potatoes, garlic, lemons and herbs, and place in the oven for 40 minutes. You can even save the leftover bones to make your own chicken stock. Four bone-in chicken thighs per pack. Our chicken is reared in truly free-range conditions by Stuart Perkins at Castlemead Farm. Stuart is a third-generation farmer and keeps his chickens in small flocks of 200 so he can focus on the highest standards of welfare. The chickens are never given antibiotics and are slow grown, living twice the length of a supermarket bird.
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