Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This chicken costs about 4x what I’m used to paying for chicken. It was worth every penny and we could really notice a difference in flavour, but also appearance & texture. This birds are very obviously running around all day in lots of space - the legs are noticeably huge!
Ours were each 2.3kg too.
Cooked perfectly: place upside down in oven (so breast-side down) and roast for 30-40 mins on 200c then turn over, right side up and cook for the remainder until the breasts approach 68c. Rest for 15 mins and the breasts are perfectly moist with evenly cooked thighs too.”
