Certified Organic by the Soil Association. Our chickens are kept in small flocks across four organic farms, where they can roam and forage for red clover and insects with certified organic feed as a supplement and fine views over the Devon countryside!. They take between 10 and 12 weeks to mature which is approximately twice as long as conventional Chickens. Chickens are wet plucked by hand and hung New York style to allow the breakdown of the meat so they can mature improving the superb texture and taste. Otter Valley Organic Chickens have a distinctive texture with a slightly gamier flavour to the Leg and a significantly sturdier bone structure.
1.7kg suggest 5, 2kg suggest 6
Otter Valley says
Welfare comes first. We do a small organic halal kill every week to supply local restaurants and retailers. The welfare standards are no different to how we normally slaughter our organic chickens. They are all pre stunned. The only difference is that a prayer is said at the time of slaughter.
Storage Information and Shelf-life
Keep in original packaging & refrigerate 0-4C. Consume by use by (on front or pack) and within 1 day of opening. Suitable for freezing. Freeze on day of delivery. Defrost thoroughly and use within 24 hours
Minimum 2 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 than what you might expect from other birds. Rest for at least 10-20 minutes.
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Meet Otter Valley
Otter Valley is a collective of mixed organic farms sprawling near and along the south Devon coastline, each of which has given over a portion of their lush land to rear chickens, geese or turkeys to exceptional welfare standards. Under the watchful eye of Ross Gardner, owner of Otter Valley, the birds are reared slowly in settings that allow them plenty of space to roam and display natural behaviours, such as dust-bathing and foraging. The breeds are specially chosen to mature over time, meaning the birds fatten naturally, without placing strain on them physically or compromising on the flavour and quality of the finished product. Ross oversees the slaughter of all his flocks himself to the highest organic standards, ensuring that their welfare is cared for throughout the whole process, and that your Sunday roast is as ethical as it is tasty.Find out more