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.”
Chicken Curry Soup
Serves: 6
DF, GF
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Chicken Provençal with Olives and Artichokes
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Chipotle Pulled Chicken with Avocado and Corn Salsa
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For more information visit thebarebird.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 8 garlic cloves, finely sliced
- 2 large onions, finely diced
- 1 lemongrass stalks, peeled & thinly sliced
- 2x2cm ginger, grated
- 2 fennel bulbs, finely diced
- 3 carrots, finely diced
- 420g corn kernels, drained & rinsed
- 3 tbsp soy sauce
- 2 tbsp coconut oil
- 1.6kg The Bare Bird Whole Chicken
- 1 tsp black pepper
- 2 tsp sea salt
- 150g kale leaves, finely chopped
- 8 curry leaves
- Juice 1 lime
- 400mL coconut cream
- Coriander leaves & chilli, to serve
Method
- Using a large, deep pot add the garlic, onions, lemongrass, ginger, fennel, carrots, corn, soy sauce and coconut oil and sauté over a medium heat for 4 mins.
- Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with lid.
- Simmer for 1 hour. Once cooked, remove the chicken and set aside.
- Remove lid from pot and continue to boil over a high heat for 10 mins to reduce broth.
- Then add the kale leaves, lime juice and coconut cream. Cook for a further 5 mins.
- While cooking, pull the meat off the whole chicken and add it to the broth. Turn off heat and serve hot.
- Garnish with coriander leaves and chilli slices.
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