Our slow grown (56-80 days) outdoor reared chickens must not be overcooked.
Due to the fact that they are slow grown and are free to walk around, they develop muscle which gives a firmer texture to the meat that they produce. They have a full flavour and more structure than an intensively reared 35 day old chicken. Chickens reared to 35 days have a higher water content and little structure to the meat therefore will not dry out as quickly if overcooked. Our chicken will dry out and become tough if overcooked.
We recommend cooking our slow grown chickens (3 - 5 kgs) at 180℃ for 45 mins per kg until they reach an internal temp of 71℃
Please remember slow grown chickens will not tolerate being overcooked.
How to cook our outdoor slow-grown chicken