Previously frozen - not suitable for home freezing.
Break up the carcass into pieces. Put it in a large pan and add 2 chopped onions, 1 chopped leek, 2 chopped carrots, 3 chopped sticks of celery, peppercorns and a bouquet garni. Cover with cold water and bring to a bare simmer. Cook, very gently, for 2-3 hours, topping up with cold water if needed. Skim off any fat, strain and leave to cool. For a deep golden stock, roast the carcass and veg until nicely browned before you start.
Keep in the fridge below 5˚C. Pre-frozen, do not refreeze.
Organic chicken farmer
Most of our chickens are raised by Andy Hayllor, one of our veg co-op farmers in Devon. The birds spend most of their time outdoors grazing grass, red clover and chicory; scratching and making dust baths, searching for bugs and exhibiting their natural behaviours.
Chickens are naturally timid creatures and without encouragement, stay indoors and never learn to roam and scratch. Many birds labelled ‘free range’ are kept in houses of many thousands. In theory they have the option to go out, but very few actually do. By contrast, Andy’s organic birds live in small flock sizes. They have shelters to encourage them away from the house, which Andy moves regularly to encourage them to roam about.
You might notice that the meat has a distinctive yellow colour. This isn’t from maize, but is as a result of their natural outdoor diet and lifestyle. It is proof that they really do ‘range free’. Short of raising chickens in your garden yourself, it would be hard to better these birds for flavour and welfare.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.