- Farmdrop recommends
- Suitable for freezing
Grown for a minimum of 81 days, the traditional breed birds reared at Fosse Meadows are free to roam grassy pastures and scratch about in the hedgerows expressing their natural behaviours and are fed an additive-free corn-rich diet. The result is a succulent free-range, slow-grown whole chicken with a wonderful depth of flavour, a world away from the ‘get big quick’ bird of the supermarket shelves.
Fosse Meadows Farm says
Our farm rears traditional free range chicken for the table, the birds are kept in small coloured sheds in the meadows and allowed to range free on herb rich pastures free from any pesticides. Small sheds means that our birds live their lives naturally and really do roam all over the fields, unlike mass production systems. We do not fence our chickens into the field as they go back into their sheds to roost at night and are protected from foxes when they need to be. During the day they get to scratch about in the bottom of hedgerows out of the sun or rain. The chickens are fed a maize rich additive free cereal from a local feed mill which is perfect for slower growing birds it also cuts down on food miles!
Minimum 3 days
Make the most of its superior taste and roast simply with lemon, thyme and rosemary for the perfect Sunday lunch. From humble pastry-topped pies to delicate Asian-salads, shred any leftovers into a versatile array of delicious dishes. Start by seasoning the skin for the bird with salt and pepper. To get a crispy skin the oven should be hot (between 180C-200C) to start for 20-30 minutes, after, place foil and roast for another 20-30 minutes, reduce the temperature to 160C-180C/320F-350F/Gas 3-4. The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer or fork. Due to the long life of the bird, the chicken requires longer and slower cooking times & temperatures then what you might expect from other birds. Rest for at least 10-20 minutes.
Meet Fosse Meadows Farm
Near Lutterworth, Leicestershire
In 2009, fashion designer Nick Ball and property developer Jacob Sykes left London behind to begin a life of poultry farming. Returning to Nick’s parents’ place outside the market village of Lutterworth in Leicestershire, they set out to farm slowgrown birds with a patience and dedication they felt was missing in the rest of the UK. Their chickens are grown over eighty one days – three times longer than an average supermarket chicken, five weeks longer than most free range and a couple of weeks longer than Organic Fosse Meadows started small, with freeroaming chickens living in brightlycoloured sheds. Having outgrown its current location, the farm is moving to New Kilworth and, while they’re sad to be leaving the family behind, Nick and Jacob are excited by their new location and what it represents for the business. ‘It’s picturesque and will give our birds even more freedom to roam,’ says Nick. Nick and Jacob also supply turkeys, geese and cockerels for Christmas – all reared with the same patience and freedom, giving the meat a great flavour and tenderness. As Nick says, ‘happy birds are tasty birds.’ The couple spend most of their time working or gardening, but they also like to have friends over to the farm for dinner, when they will cook a Coq Au Riesling, or ‘just a good simple roast with lots of garlic.’ >*‘Farmdrop is about transparency, choice and cutting out the rubbish. You see what you’re really getting.’* **Nick Ball, Fosse Meadows** ● Members of the Traditional Farmfresh Turkey Association (TFTA) ● Slowgrown chickens with an additivefree diet ● A flock size of just 600, compared to over 20,000 on many UK farmsFind out more