A more natural life develops a richer flavoured meat.
We source our free range chickens from Hazeldenes poultry, who have been farming for over two decades under FREPA accreditation. Their birds have the ability to forage naturally and instinctively amongst grasses, weeds, bushes and trees in a secure environment – and their diet is supported with locally-sourced multi grains, blended with spice extracts and essential oils.
All of this TLC creates happy, healthy, tasty chickens.
Breast
The breast is on the front of the bird and is incredibly lean. Chicken breasts take on any flavour you throw at them, making them a versatile lean protein chicken cut.
Maryland
This cut combines both the thigh and the drumstick. Beautiful flavour as the bone of the chicken is often utilised in the cooking process.
Thigh
The thigh is found on the upper region of the leg and known for its flavour due to being a highly used muscle. Thighs stay nice and moist when cooked and is one of the tenderest cuts of chicken.
Drumstick
Part of the lower leg of the bird, the meat from this area is darker in colour and full of flavour.
Tenderloin
Found under the breast, the tenderloin shares similar characteristics to the breast meat, although some say it’s even more tender and juicy.
Wing
The wing of the bird is made up of two distinct parts – the drumette and the wingette.
