The Bare Bird share 2 delicious chicken recipes your family will love
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.”
Baked Chicken Thighs with Roasted Bread & Dried Heirloom Tomatoes
Recipe / Raymond Capaldi for The Bare Bird
- 230g green or red seedless grapes
- 200mL olive oil
- 250g heirloom tomatoes
- 2 pinches sugar
- Pinch salt
- 1 loaf farmhouse bread (dry & stale is best), broken up
- 4 The Bare Bird chicken thigh cutlets, sealed in olive oil (or chicken drumsticks)
- 1 × 400g tin tomatoes or 1 jar Napoli sauce
- Sprig fresh basil, to serve
- Preheat oven to 60°C.
- Toss grapes with 50mL of olive oil, pinch of salt and sugar in small baking tray.
- Cut heirloom tomatoes in half, and sprinkle sugar and salt lightly on the cut side with drizzle of olive oil. Place face down on baking tray with grapes and put in oven for 1 hr to dry.
- Heat 50mL of olive oil in pan and fry broken up bread. Remove from pan and set aside.
- Heat further 50ml of olive oil to pan and seal chicken on all sides.
- Once grapes and tomatoes are ready, increase heat to 170°C and roast The Bare Bird chicken thigh cutlets in separate pan for 15 mins. Remove from oven, pour tinned tomatoes or Napoli sauce around chicken in pan and return to oven for further 10 mins.
- Remove from oven and arrange chicken, roasted grapes and tomatoes, fried bread and tomato sauce on large serving plate. Top with fresh basil to serve.
Recipe / More than a Meal for The Bare Bird
- 2 The Bare Bird chicken breasts, butterflied thinly (instructions below) Salt & pepper, to season
- 2 tsp olive oil
- 300g baby spinach
- 2 cloves garlic, crushed
- ½ cup diced bacon
- 1 cup sourdough bread, roughly torn into small pieces
- 2 tbsp toasted pine nuts
- ½ cup grated smoked cheese
- 1L organic chicken stock
- Chicken Roulade Sauce:
- ¼ cup white wine
- ¼ cup white wine vinegar
- 2 tbsp finely chopped shallots
- ⅓ cup cooking cream
- Pinch salt
- Pinch white pepper
- 1 cup unsalted butter, cubed
- Remove tenderloins from The Bare Bird chicken breasts if necessary (keep for another day) and butterfly (see instruations below). Cover with cling film and use kitchen mallet or rolling pin to gently thin, being careful not to make any holes or tear chicken. Remove cling wrap and season both sides with salt and pepper. Set aside.
- To make stuffing, heat olive oil in small frying pan. Add spinach and toss, then add half crushed garlic and season with pinch of salt and pepper. When spinach has wilted, remove from pan and set aside. To same frying pan, add bacon and cook until lightly browned, then add torn sourdough bread and remainder of crushed garlic and cook until both bread and bacon are browned.
- Toast pine nuts in separate small frying pan. Stir into bacon and bread mixture, season with freshly cracked pepper and allow to cool. Blend gently in food processor until mix just resembles breadcrumbs.
- To assemble, lay long piece of cling film flat on bench with no wrinkles (about 2–3 times the length of butterflied chicken). Place one opened butterflied chicken breast lengthways on top of cling film. Divide spinach and bacon mixtures in 2 and start by adding the spinach until the breast is nearly covered, leaving about 1cm around chicken. Layer bacon mixture and cheese on top of spinach and flatten.
- Lift corner of chicken and roll, bringing cling film with it. Once chicken breast is rolled and cling film is tightly rolled around chicken, tie ends of chicken tightly with kitchen twine. Set aside.
- Bring chicken stock to boil. Add rolled chicken and reduce heat to slow simmer. Place lid on pan and cook for 10 mins, then remove from heat. Let chicken sit in stock for further 10 mins covered, then remove and set aside to cool. Remove ties and cling film gently.
- To make sauce, boil wine, white wine vinegar and shallots in small saucepan over medium heat for about 5 mins until liquid reduces to 2–3 tbsp. Add cream, salt and white pepper and bring to the boil for 1 min. Reduce heat to low and add 3 tbsp butter, whisking continuously. Add remaining butter, a few pieces at a time, whisking constantly to maintain a creamy, buttery consistency. Lift saucepan from heat occasionally, to cool mixture slightly. Remove sauce from heat, season to taste with salt and pepper and pour through mesh sieve into sauce boat, discarding shallots. Plate up with chicken and serve.
- To butterfly chicken breasts: Starting from the thicker side of the breast, place your hand on top of the chicken breast and make a horizontal cut with a sharp knife. Do not cut all the way through, then open the chicken breast like a butterfly.
To butterfly chicken breasts: Starting from the thicker side of the breast, place your hand on top of the chicken breast and make a horizontal cut with a sharp knife. Do not cut all the way through, then open the chicken breast like a butterfly.
For more information visit thebarebird.com.au
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