Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“So, each pack of the Chicken Carcass contains more than two chicken carcasses, on which hanging a considerably amount of meat, and can generously nurture one as 1.5-2 meals.
If only using it for simmering chicken stock, one may miss the climax of the show. The meat is not only more flavoursome and dimensional when it comes to the close-to-bone part but also makes me feel morally responsible in a way that I complete the last deposition of a life on an individual base, without discarding it.
I always find chicken hearts, lungs, livers and kidneys inside of a carcass, where all the diversity of tastes generates from. I love those organs, especially when I know they are part of an animal grew up gently and organically.
I believe that nutrition studies based on macro facts data are very much limited and will be challenged soon if it doesn't contradict the major benefit of the food industry. Our bodies absorb the nutrient in a complicated way than 30 grams of protein in each meal. Though without a scientific paper supporting my idea, I subjectively "feel" more energetic and nurtured but not heavily bloating, after having those chicken carcasses.
The way to enjoy it is simple but one rule: with your hands. We need to abandon the mannerism for a little while to dive into the carnival of good tastes. Free feel to pull it, tear it apart, lick your fingers, and blow the naturally structured whistle hidden in each carcass!
If you are already a good cook, just skip my recipe and make your first try.
When I bake it:
Season with purple onion circles, ginger paste, sea salt, a sprinkle of malted vinegar, a pour of whole milk or cream if you prefer. 150 degrees for 2 hours plus or 175 degrees for 1 hour. Add more salt and black pepper and lemon juice to favour.
When I make chicken soup with it:
I put it in a huge pot, add natural still water, add carrots leaves (carefully washed but still need to discard after cooking), leek chunk/s, ginger piece/s, peppercorns/pink peppercorns/ Sichuan peppercorns (I add watermelon skin once), low to medium-low heat and simmer for at least three hours. Don't add salt when you make the soup, but add some after it's done. Store your beautiful chicken whether in a sealed container in the fridge for 1 day or freeeeze it for longer time.
Voila, thanks for reading.
I don't mind Swaledale paying me PR fees but if everybody goes to chicken carcasses they simply benefit from fewer margin profits!”
