3 chicken dishes ready for the summer months
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.”
Butterflied Chicken with Miso, Lemonade & Beer
Serves: 6
GF
=R1=
Chicken Leg Hock, Parsley & Zucchini Soup
Serves: 8
GF
=R2=
Lemongrass Chicken Drumsticks
Serves: 3-6
GF
=R3=
3 chicken dishes ready for the summer months
No barbecue is complete without the smell of sizzling chicken. Get inspired with three recipes from The Bare Bird.
Servings
Prep time
Cook time
Recipe
Ingredients
- 200mL organic lemonade
- 200mL beer
- Juice 1 lemon
- 85g white miso paste
- 1.5kg Bare Bird Whole chicken, butterflied down the back
- 400g Indian lime chutney
- 250g natural yoghurt
- 6 pieces roti bread
Method
- Add lemonade, beer, lemon juice and miso paste to the pan, and reduce to a syrup. Allow to cool.
- Pour syrup over the skin side of the butterflied chicken and rub into skin.
- Place on a bed of lime chutney and roast for 60 mins in a fan-forced oven at 150°C. Increase to 180°C for 15 mins. Remove from oven and allow to breathe for 10 mins.
- Serve with roti bread and natural yoghurt.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
