- Farmdrop recommends
- Suitable for freezing
Our birds enjoy a relaxed and natural upbringing with acres and acres of luscious Devon pastures free of any pesticides to roam across and forage. A wholesome diet of insects and grubs hiding in the ground and meadow grasses and herbs are supplemented by GM free organic corn to ensure that the birds are kept healthy, especially during the colder months. They are kept in small flocks of no more than 1,000 chickens. To put this in perspective, intensively-reared meat birds are commonly housed in groups of up to 30,000 in a shed!
Wood Green Farm says
We use a slow growing breed that we kill here on the farm at around 71 days. On farm slaughter give us total control and traceability and it is also proven that for the animal it is the least stressful and humane way of slaughter
Minimum 3 days
These are different to Supermarket Chicken Breasts! They have a much more dense texture (due to bird developing more muscle as it ranges extensively across pastures) and t a darker colour and superior gamey taste. Tips for cooking the perfect chicken: - Bring chicken up to room temperature before cooking (keep out of the fridge for 30 minutes before) - Always rest chicken for 5 minutes after cooking - As it’s such a lean cut, you can’t afford to overcook it - keep an eye on it like you would a steak - Bash the chicken to flatten slightly - this will tenderise the meat and ensure that it cooks evenly throughout without going dry Pan fry whole - Bash the breast with a rolling pin or your palm so that it is the same thickness throughout. Season on both sides - Heat 1 tsp oil on a medium heat in a deep frying pan. Brown the chicken breast for a minute on each side, cover with a lid and cook on a low heat for 12 minutes until the juices run clear. Oven bake - Bash the breast so that it is the same thickness throughout. Season on both sides and place in an oiled/ buttered baking tray. Rub a piece of baking paper with oil or butter then place fat side down onto the chicken, tucking the sides around to create a pocket - Cook at 200C for around 18 minutes until the juices run clear - Leave to stand for 5 minutes Stir fry - Bash the chicken so that it is the same thickness throughout - Slice into 1 cm/ inch thick strips against the grain (look for the long lines going down the breast and cut the opposite way) - Fry on a medium/ high heat for around 5 minutes, stirring constantly to ensure even cooking all over.
Meet Wood Green Farm
Wood Green Farm is situated in the Devon countryside outside of Crediton. Chris prides himself in producing top quality chickens. The organic chickens roam around the luscious Devon pastures. They forage around for insects and grubs and they are also fed a supplementary diet of GM free organic cornFind out more