Free Range Poultry Archives - Page 8 of 9 - The Yarn by The Free Range Butcher

Let’s Talk Turkey. Honestly.

Written by Ben Clinch on March 8, 2013. Posted in Animal Welfare, Farming and Agriculture, Free Range Poultry. Leave a Comment

Not surprisingly the topic of conversation at the markets over the weekend has been the recent incidents at yet another abattoir. We choose our abattoir based on reputation, methods, management and systems. We are confident that the premises we use for slaughter treat our animals with the same level of respect that we...

Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

Written by Alison Clinch on November 13, 2012. Posted in Free Range Pasture Fed Pork, Free Range Poultry, Recipes. Leave a Comment

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

6 Ways to Cook Chicken Breasts

Written by Alison Clinch on May 7, 2012. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

Cooking chicken breast sometimes falls off the radar as the weather cools down. Here are a few tips for cooking this delicious and versatile meat all year round. Stuffed chicken breasts – These often look fancy but are actually simple to do. The easiest way to stuff a chicken breast is to make a slit down the side of...

Thank You for Your Support in 2011

Written by Ben Clinch on December 15, 2011. Posted in Free Range Poultry, Miscellaneous. Leave a Comment

Well Christmas is literally just around the corner now and I wanted to take a moment out from packing Hams and Turkeys to thank all of you for your support this year. Once again it’s been a big year for us – new staff, new markets, and new premises. None of our success would have been possible without your...

Food Temperature Danger Zone

Written by Alison Clinch on November 21, 2011. Posted in Cooking Tips, Farmers Markets, Free Range Poultry, Health and Wellbeing. Leave a Comment

With the start of summer just around the corner, we need to remember the importance of how we transport and store perishable goods, such as meat. There’s a saying in the food service industry: “Keep cold foods cold, and hot foods hot”. Bacteria thrive between 5°C and 60°C, a range of temperatures that’s...

What Does Free Range Mean to You?

Written by Ben Clinch on September 13, 2011. Posted in Animal Welfare, Farming and Agriculture, Free Range Pasture Fed Pork, Free Range Poultry, Grass Fed Meat. Leave a Comment

There has been some talk in the media and at the markets recently about Free Range and exactly how ‘free’ is the ‘range’. When we first started the business and we were thinking of a name, we sent out a sample of our top five names to family and friends. The Free Range Butcher was not among them....

Roast Chicken with Orange

Written by Alison Clinch on September 9, 2011. Posted in Free Range Poultry, Recipes. Leave a Comment

A little bit of effort in preparation with this roast chicken but once it’s in the oven it’s all done. All you need to do is wait and then enjoy your roast dinner. Ingredients: 1 Whole Free Range Chicken 3 oranges 100g butter Bunch of tarragon 5 tbsp of honey 300ml red wine Method: Preheat oven to 200...

Maggie Beer’s Tips for the Perfect Roast Chicken

Written by Alison Clinch on August 17, 2011. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

If I ever get the chance to invite a celebrity chef to dinner at our house, I know who I’m inviting – Maggie Beer. It’s not just Maggie’s amazing cooking knowledge that I’d love to absorb; I think she’d be such a wonderful dinner guest with her warm and joyful personality. At MasterChef...

Recipe: How to Make Chicken Stock

Written by Alison Clinch on February 10, 2011. Posted in Cooking Tips, Free Range Poultry, Recipes. Leave a Comment

There’s no denying that the very best chicken stock is home made. You can make it ahead of time and refrigerate until needed. In a sealed container, a stock will keep for 3 – 4 days in the fridge or up to 2 months in the freezer. Ingredients: 1kg raw chicken carcasses 25g unsalted butter 1 onion, peeled...