3 warming recipes from The Bare Bird
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.”
Hearty Chicken Stew
Serves: 6–8
GF
=R1=
Chicken Bone Broth
Makes: 3–4L
GF
=R2=
Oven Chicken Roast Thigh Fillet with Port & Pears
These cosy pan-roasted chicken thighs with port and pears are the perfect autumn fare and work especially well paired with a robust red wine and a crusty baguette.
Serves: 4
GF
=R3=
For more information visit thebarebird.com.au
3 warming recipes from The Bare Bird
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.”
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 whole Bare Bird chicken
- 2 tbsp extra-virgin olive oil
- 3 zucchini, peeled (peels reserved), roughly chopped
- 1 cup chicken bone broth
- 2 tsp fine sea salt
- 1 onion, chopped
- 2 large swedes, chopped into bite-sized pieces
- 3 stalks celery, chopped into bite-sized pieces
- 3 carrots, chopped into bite-sized pieces
- 6 sprigs fresh thyme
- 2 cups green beans, ends trimmed and roughly chopped
- 1 bunch kale (optional)
- Fresh thyme & parsley for garnish (optional)
Method
- Place whole The Bare Bird chicken in crockpot and cook on low for 7–10 hours.
- Pick chicken meat from bones, reserve meat, strain broth into glass container. Alternatively, use chicken meat after creating chicken bone broth (recipe above).
- Heat 1 tbsp olive oil in large stockpot or casserole dish over medium–high heat. Add chopped zucchini (except peels) and sauté, stirring frequently for about 5 mins until tender and lightly browned.
- Remove zucchini from heat and transfer into blender with 1 cup chicken bone broth and salt. Blend until smooth and set aside.
- Heat remaining olive oil in pan over medium–high heat and sauté onion 5–7 mins until browned.
- Add swede, celery and carrots and stir to mix through, than add thyme.
- Add zucchini-broth purée to pan and reduce heat. Simmer uncovered for 10 mins, stirring occasionally until vegies begin to soften.
- Add chicken, green beans, zucchini peels (zoodles) and kale (if using) to pan, stir through, cover and cook for 8–10 mins, or until beans are tender and kale has wilted.
- Remove thyme sprigs before serving and top with additional fresh thyme or parsley if desired.
- Serving suggestion: Serve with a generous drizzle of olive oil or some sliced avocado if desired.
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