Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Arrived bagged and well sealed.
Allowed too come to room temperature.
Oven roasted briefly with garlic, onions and celery.
Tipped into stock pan with herbs, onions, carrots, a splash of cider vinegar.
Water added and slowly simmered.
Cooled. Surface skimmed to remove any fat or scum.. Poured into freezer bags and frozen. Colour and taste fantastic”
“I like to have a few pots of chicken stock in my freezer and these are perfect. They also have a fair amount of meat sticking to the bones which improves the quality of the stock. I slow cooker casserole for 12-15 hours with leek , carrot and a celery stick and end up with perfect stock.”
