See the recipes below for some of the delicious creations you can make with The Bare Bird.
The Bare Bird Lemon Roast Chicken
Serves: 8
=R1=
The Bare Bird Soy Chicken Breast Stirfry
Serves: 4
=R2=
The Bare Bird Chicken with Broad Beans, Peas & Asparagus
Serves: 4
=R3=
The Bare Bird Beer & Mustard Firecracker Drumsticks
Serves: 8
=R4=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2kg The Bare Bird chicken
- 50mL olive oil
- Salt
- 1 lemon, cut into chunks
- 2 sprigs thyme
- Trivet
- 2 carrots, cut into chunks
- 2 onions, cut into large chunks
- ½ celery, cut into chunks
Method
- The night before, place chicken in fridge uncovered so it dries the skin.
- Bring whole chicken to room temperature for around 20 mins. Preheat oven to 200–250°C.
- Massage olive oil over chicken and season liberally inside and out with salt.
- Place lemon and thyme inside the cavity of bird to gently infuse meat of chicken, then tie legs together so breasts are plump.
- Place chicken on trivet, and into oven for 20 mins per 450g plus 20 mins extra, depending on size of bird. For a 2kg bird, cook for 35 mins at 250°C and then 150°C for 30 mins, then finish of 80°C for 20 mins.
- Rest bird for 10–15 mins and ensure juices run clear when tested with a knife.
- Remove from oven, place on tray covered in foil and leave in warm place to rest.
- Meanwhile, make gravy by first pouring fat from roasting pan into separate bowl. In pan, add 300mL water and place on hotplate. Boil rapidly for about 15 mins while scraping sediment. While this is cooking, whisk in chicken fat.
- Check gravy, scraping all crusty gems of flavour from pan. Add more water if needed. Pour gravy over the chicken and serve.
- Tip: Some chefs brine their chicken to make it moist, but for me The Bare Bird doesn’t need this. The Bare Birds’ unsaturated fats are marbled through the meat, which keeps it moist.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
