Pasture Raised Organic Whole Chicken - 1.2kg
🌏 From New Zealand
🐓 Organic Certified & Pasture Raised
✔️ Halal Certified
👨🏼🌾 Ethical Animal Farming
❄️ Ship Frozen Fresh
Certified organic chicken direct from the farm in New Zealand. These chickens from pasture raised, free roaming and foraging are not the same as the average chicken you will taste on the market. Full of flavor and nutrient packed chicken is now available at Foodcraft.
How to Cook a Whole Chicken?
Here's a step-by-step guide for cooking a delicious whole chicken:
Ingredients:
- 1 whole chicken
- Salt and pepper
- Butter or olive oil
- Optional herbs/seasonings (e.g. thyme, rosemary, garlic)
Instructions:
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Take the chicken out of the refrigerator and let it come to room temperature, about 30 minutes. This will help it cook more evenly.
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Pat the chicken dry inside and out with paper towels. Season the entire surface liberally with salt and pepper.
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Preheat your oven to 425°F (220°C).
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Truss the chicken by tying the legs together with kitchen string and tucking the wing tips under the body. This helps the chicken cook more uniformly.
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Place the chicken breast-side up on a rimmed baking sheet or in a roasting pan. Optionally, you can rub the skin with softened butter or drizzle with olive oil.
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Roast the chicken for 60-90 minutes, basting occasionally with the pan juices, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and 180°F (82°C) in the thigh.
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Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
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Carve the chicken by separating the legs and wings, then slicing the breast meat. Serve hot, drizzling any pan juices over the top.
Tips:
- Stuff the cavity with aromatics like lemon, garlic, or herbs for extra flavor.
- Baste the chicken regularly to keep the skin crispy and moist.
- Use a meat thermometer to ensure you reach the proper internal temperatures.
- Let the chicken rest before carving to keep it juicy.
Enjoy your perfectly roasted whole chicken!
Why Frozen Meat is Better?
- Meat stops ageing when it is snap frozen after butchering and can be safely stored for months.
- When meat is frozen straight after it is butchered (which is how meat is packed at Proper Pasture) your meat couldn't get fresher. Despite the stigma around frozen, the impact on the quality of your meat is negligible.
- The number of days “fresh” meat spends in a distribution network further declines the quality of your meat. This is why you see many stores using the term “chilled” or “previously frozen” as.
- If you suffer from histamine related issues then buying meat that has been snap-frozen after butchering may be a better option for you as this lowers histamine levels in the meat.
- With over 99% of all food being imported into Hong Kong from all over the world, temperature abuse is very common during the supply chain. By keeping our stock frozen we minimize the risk of temperature abuse during transit. Our product is maintained at an even temperature throughout delivery to us and delivery to you.
- The likelihood of your food truly being “fresh” in Hong Kong is extremely unlikely. Over 99% of food is imported into HK and if it is being sold as “fresh” you can bet that it’s been at least a few days old before you buy.
- Frozen meat requires thawing which does add a small step to your food prep and some thinking ahead. The best way to thaw meat is in the fridge over a day or two, but otherwise on your bench, making sure it remains cold.
- Many people believe that frozen meat can be drier than fresh meat. However, this is not always the case and most people don't report any difference. If you defrost carefully this will mitigate moisture loss, which is the main reason for potentially drying out meat.
- The further the meat gets away from being truly fresh (consumed in a few days of being butchered) the more the histamine levels in the meat will rise.
Ingredients: Organic Pasture Raised Chicken
Weight: 1.3kg
Country of Origin: New Zealand
