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Inspired living

The Bare Bird share 3 chicken recipes perfect for the last of the warm weather


The Bare Bird Chicken Salad

The Bare Bird Chicken Salad

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.”

Summer Chicken Salad with Watermelon, Jalapeño & Citrus Dressing

Recipe / Lance Rosen for The Bare Bird

Serves: 4

GF

Ingredients

Method

  • 2 oranges, peeled & chopped
  • 1 lime, peeled & chopped
  • 3 tbsp olive oil
  • Pinch salt
  • 600g leftover The Bare Bird roast chicken, skin removed & pulled from bones
  • ½ watermelon, cut into cubes
  • 1 jalapeño, finely sliced, seeds removed
  • 4 Lebanese cucumbers, seeds removed, sliced into moon shapes
  • 1 large mango, peeled & sliced
  • ¼ rockmelon, deseeded & sliced
  • 3 sprigs mint leaves
  • 2 sprigs coriander leaves
  • Red chilli flakes
  1. Place chopped orange and lime in bowl with olive oil and a pinch of salt. Add pulled chicken and toss.
  2. Prepare watermelon, jalapeño, cucumbers, mango and rockmelon and toss in bowl. Add chicken and citrus mix. Add mint and coriander, and sprinkle a few red chilli flakes over.
  3. Taste and add a light sprinkle of salt if required — the chilli and salt should balance the sweetness of the fruit.

Dukkah Spiced Skewers with Roast Beetroot Tahini

Dukkah Spiced Skewers with Roast Beetroot Tahini

Dukkah Spiced Skewers with Roast Beetroot Tahini

Recipe / Lance Rosen for The Bare Bird

Serves: 4

GF

Ingredients

Method

  • 1 large beetroot
  • 1½ cup tahini
  • Juice ½ lemon
  • ¼ cup lemon-flavoured olive oil
  • ¼ cup water
  • Salt & pepper, to taste
  • 2 large zucchini, diced into cubes
  • 400g diced or strips Bare Bird chicken breast or thigh fillet
  • Wooden skewers
  • 2 tsp turmeric
  • 2 tsp ground allspice
  • 2 tsp salt
  • 4 tsp dukkah (or coarsely ground hazelnuts mixed with sesame seeds & ground cumin)
  • Lemon thyme leaves
  1. Preheat oven to 200ºC.
  2. Wash and wrap beetroot in double layer of aluminium foil with sprinkle of salt and splash of water. Roast until soft, for around 1 hr or until a paring knife or skewer can pierce the beetroot without resistance.
  3. Allow to cool. This step can be done a day or two prior and kept in the fridge.
  4. Peel beetroot with knife and place in food processor.
  5. Stir tahini well and add to beetroot in food processor. Add lemon juice and 1 tbsp lemon-flavoured olive oil. Blend ingredients together, adding water slowly until paste is consistency of thick cream. Add pinch of salt and pepper and adjust seasoning. Reserve roast beetroot tahini until required.
  6. Thread zucchini and chicken evenly onto skewers. Sprinkle with turmeric, allspice and salt, seasoning all sides. Drizzle with 1 tbsp lemon-flavoured olive oil.
  7. Heat barbecue, grill or frying pan until hot, add skewers and cook until caramelised on each side.
  8. Sprinkle skewers with remaining olive oil, dukkah and lemon thyme.
  9. Serve with beetroot tahini and bread for dipping.

Summer Herb & Milk Brined Chicken

Summer Herb & Milk Brined Chicken

Summer Herb & Milk Brined Chicken

Recipe / Lance Rosen for The Bare Bird

Serves: 6

GF

Ingredients

Method

  • 1 × 1.5kg whole Bare Bird chicken
  • Sea salt & white pepper
  • 1 tbsp dried tarragon
  • 1 tbsp dried rosemary
  • 3–4 sprigs fresh thyme
  • Zest 1 lemon
  • 1L milk
  • 3 tbsp olive oil
  • 1 tbsp melted butter
  • ¼ cup white wine
  • 1 clove garlic, finely minced
  • Juice ½ lemon
  • 4 cloves garlic, crushed
  • 3–4 fresh rosemary sprigs
  • 1 bay leaf
  • 6 lemon leaves
  1. The night before, season chicken all over with salt and pepper. Be sure to season under skin and inside cavity. Place chicken in glass bowl or plastic container with a firmly sealing lid.
  2. Mix tarragon, rosemary, thyme and lemon zest into milk, then pour over chicken, covering it completely. Seal bowl and let chicken infuse. Refrigerate overnight.
  3. Next day, preheat oven to 200°C.
  4. Remove chicken from marinade and place breast-side up into baking tray or roasting pan. Combine olive oil, melted butter, wine, minced garlic and lemon juice, then rub all over chicken, under skin and inside cavity. Again, season well with salt and pepper.
  5. Stuff cavity with crushed garlic, remaining rosemary sprigs, bay leaf, lemon leaves and the squeezed lemon half. Tie legs together with kitchen string.
  6. Roast for 1 hr and 20 mins, basting halfway through cooking time, or until juices run clear when chicken breast is pierced with a skewer.
  7. Remove from oven, cover with foil and allow to stand for 10 mins before serving. Serve drizzled with pan juices and roasted vegetables, steamed rice or creamy mashed potatoes.

For more information visit thebarebird.com.au