The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”
Butterflied Chicken with Miso, Lemonade & Beer
Serves: 6
GF
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Serves: 8
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Lemongrass Chicken Drumsticks
Serves: 3-6
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Servings
Prep time
Cook time
Recipe
Ingredients
- 200mL organic lemonade
- 200mL beer
- Juice 1 lemon
- 85g white miso paste
- 1.5kg Bare Bird Whole chicken, butterflied down the back
- 400g Indian lime chutney
- 250g natural yoghurt
- 6 pieces roti bread
Method
- Add lemonade, beer, lemon juice and miso paste to the pan, and reduce to a syrup. Allow to cool.
- Pour syrup over the skin side of the butterflied chicken and rub into skin.
- Place on a bed of lime chutney and roast for 60 mins in a fan-forced oven at 150°C. Increase to 180°C for 15 mins. Remove from oven and allow to breathe for 10 mins.
- Serve with roti bread and natural yoghurt.
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