3 warming recipes from The Bare Bird

Chicken Stew

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

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Chicken Bone Broth

Chicken Broth

Makes: 3–4L

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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

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For more information visit thebarebird.com.au

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.