Top quality organic chicken bones, great for boiling up homemade nutritious bone broths and stocks for use in soups, sauces, and stews. Approx. 2 chicken carcasses Good To Know Ingredients & Nutritional's Organic and free-range chicken Nutritional values per 100g: Calories: 149 kcal/624 kJFat: 6.7g(of which Saturates 1.9g)Carbohydrates: 0g(of which Sugars 0g)Fibre 0gProtein: 22.1gSalt: 0.17g How To Store Our Chicken Stock bones are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. Our Farms & Suppliers Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed,, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack! How To Cook We recommend: Homemade Chicken Stock Recipe Ingredients: 1-2 kg chicken stock bones (carcasses or leftover bones) 1 large onion, roughly chopped 2 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped 3 cloves garlic, smashed 2 bay leaves 1 teaspoon dried thyme (or 3-4 sprigs fresh thyme) 1 teaspoon dried rosemary (or 1-2 sprigs fresh rosemary) 10-12 black peppercorns 2 tablespoons apple cider vinegar (or white wine vinegar) Water (enough to cover the bones) Instructions: Prepare the Bones: Optional Roasting: For a richer flavour, you can roast the chicken bones. Place them on a baking tray and roast in a preheated oven at 200°C (180°C fan)/400°F/Gas Mark 6 for 30-40 minutes, turning halfway through, until they are browned. Combine Ingredients: In a Large Pot: Place the chicken bones in a large stock pot or slow cooker. Add the chopped onion, carrots, celery, smashed garlic, bay leaves, thyme, rosemary, and peppercorns. Add Vinegar: Pour Vinegar: Add the apple cider vinegar to the pot. This helps to extract the minerals from the bones and adds depth of flavour to the stock. Add Water: Cover Bones: Fill the pot with enough water to cover the bones and vegetables by about 5 cm (2 inches). Simmer: Bring to Boil: Bring the mixture to a boil over medium-high heat. Reduce Heat: Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface with a ladle. Cook Time: Simmer for at least 2-4 hours. For a richer stock, you can simmer for up to 8-12 hours. If using a slow cooker, set it on low for 8-12 hours. Strain the Stock: Remove Solids: Carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids, including bones and vegetables. Cool and Store: Cool Down: Allow the stock to cool to room temperature. Skim off any excess fat that rises to the top. Store: Transfer the cooled stock into airtight containers. It can be refrigerated for up to 4-5 days or frozen for up to 3 months. Use or Freeze: Recipes: Use the stock as a base for soups, stews, risottos, or sauces. Freezing: For convenience, freeze the stock in portion-sized containers or ice cube trays for easy use in recipes. Enjoy: Homemade chicken stock is a wonderful base for a variety of dishes and adds great depth and flavour to your cooking. Enjoy your delicious, homemade stock!
