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