Recipe Ideas

  • Peppercorn-beef-with-portmushrooms
  • sagemint-lamb-on-pea-mash
  • Cajun-spiced-porkbraised-red-cabbage
  • Lemongrasschilli-BBQ-pork

Breaking News

The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.

Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.

You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.

We are currently only supplying whole chickens, as we feel that is the most efficient way of ensuring that nothing is wasted - and you can get many meals from a single chicken (Don't forget the bones for creating your own chicken stock - much better than anything you can buy!).

If you don't want to cook the chicken whole, but are unsure on how to break the chicken down to pieces, then here's an excellent tutorial.

Not sure what to do with the carcass?  Here's a great method for a delicious chicken stock

Making Chicken Stock

This recipe comes from The Cook's Companion, by Stephanie Alexander and is much tastier than regular purchased stocks. Feeling adventurous? Add some of your favourite herbs and spices for a special stock.

Put chicken bones and wings into a stockpot and cover generously with cold water. Bring to simmering point and skim well. Add remaining ingredients. Adjust heat to maintain a very gentle simmer and simmer for 4 hours. Strain stock and allow to get cold. Remove any fat that has risen. You can reduce stock to concentrate its flavour if desired. Refrigerate for 2-3 days or freeze.

1-2 fresh chicken carcasses

500g chicken wings

1 onion, roughly sliced

1 carrot, roughly sliced

1 leek, sliced

1 stick celery, sliced

6 mushrooms, chopped

1 piece lemon zest

1 tomato, peeled, halved and seeded

1 bay leaf

1 sprig of thyme

a few parsley stalks

6 black peppercorns

Roasting Chicken

Recommended cuts: Whole Chicken

  • Preheat the oven to the recommended temperature
  • Remove the meat from the cryovac bag and allow it to come to room temperature (20 minutes out of the fridge, under a tea towel)
  • Brush roast lightly with oil, season, and place on a rack in a roasting tray (helps brown evenly)
  • Check internal temperature with a meat thermometer periodically (don't just wait until the anticipated cooking time is up)
  • Once cooked, remove from oven and rest for 10-20 minutes (covered with foil on a warmed plate)
  • Carve across the grain of the meat

Recommended temperatures and cooking times (per 500g portion):