Poultry is an excellent source of protein and lower in fat than Beef. It is a highly versatile meat and as it is low in fat and high in protein, it is a popular choice in the diet of many. The storage time for poultry is short so some products are frozen. The perishable nature of poultry means that care needs to be taken in the handling and preparation.

Free Range and Organic Chickens

Free Range Chickens are raised in uncrowded environments where they are free to roam on clean pastures and given quality feed and clean water. These conditions produce chickens which have more flavour and less fat due to their diets and exercise. To be classified as an Organic Chicken, the bird must be raised in a free range environment on certified organic land. These delicious chickens are guaranteed to be free from chemicals, antibiotics and hormone enhancers.

At Peters Meats we sell a great range of poultry, including a selection of free range and organic options.

Useful tips

• Never leave raw or frozen chicken at room temperature - keep it in the coldest part of the refrigerator.
• Clean the chicken with cold water and pat down with a paper towel. Clean surfaces and utensils after raw chicken has been in contact to avoid cross-contamination.
• A whole cooked chicken can be stored in the refrigerator for up to 3 days, cut up chicken for 2 days.
• To check that Chicken is cooked, slit the meat to see if the juices run clear. If there is any pinkness to the juice, the chicken is undercooked. Always cook chicken thoroughly.

Making chicken stock

Yields 1 ½ Litres

Ingredients:

• 2 Kg chicken bones
• 1 large onion, peeled and quartered
• 1 large carrot, cut into thirds
• 2 celery stalks, cut into thirds
• 2 large or 4 small leeks, cut in half lengthwise and well washed
• 2 bay leaves
• 6 sprigs of fresh flat-leaf parsley
• ½ teaspoon dried thyme
• 12 whole black peppercorns

Preparation:

1. Place all the ingredients in a 5 litre stockpot and cover with cold water.
2. Bring to a boil over high heat. As the stock approaches the boil, remove any impurities that rise to the top by skimming with a ladle.
3. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want.
4. Remove from the heat and let the stock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate. The stock will keep for about 1 week in the refrigerator, or freeze in 1 cup batches.

Note:

Another way to de-fat the stock is to place the cooled stock in the refrigerator overnight. The fat will set on the top and can be easily spooned off.