Organic chicken – info & recipes
The reasons for choosing to eat certified organic free-range chicken are numerous. Organic chickens are not given hormones and antibiotics, and their feed is free from pesticides, herbicides and genetic modification. They are kept free-range, with continuous daytime access to unpolluted pasture.
Those who taste organic chicken frequently comment on how flavoursome and moist it is.
On the other hand, almost all non-organic chickens are given hormones, antibiotics and other drugs on a regular and routine basis to maximize meat and egg production. They live in extremely overcrowded damp conditions, where they can barely move, with no ventilation, and where disease can spread rapidly, causing the need for more antibiotics. The taste of commercial chicken is often described as bland, fatty and flavourless.
To ensure the chicken you are purchasing is truly organic and free-range always look for certified organic chicken. The certifying bodies strictly enforce and test for organic conditions.
RECIPES
ROASTED ORGANIC CHICKEN WITH ROSEMARY, PRESERVED LEMON AND PANCETTA
This recipe is so easy and delicious. It is based on a Maggie Beer recipe.
• 2 kg mixed organic chicken pieces
• 2 bunches organic rosemary, leaves removed and very finely chopped
• 8 pieces preserved lemon (one piece is approximately one quarter of a lemon)
• 100ml organic olive oil
• unrefined sea salt and freshly ground pepper
• 10 thin slices chemical-free pancetta
• extra rosemary for decoration
Preheat oven to 175C. Separate rind and pith of preserved lemon pieces, discard pith, wash rind thoroughly and cut into thin slices. Toss together chicken pieces, rosemary, preserved lemon, olive oil, lots of pepper and a very small amount of salt in a baking dish large enough to fit the chicken in a single layer. Marinate for about 1 hour. Roast chicken, skin side down for 25 minutes, then turn pieces over and put back in the oven for another 25 minutes, or until well browned. Rest in a warm place for 15 minutes. Lay pancetta slices over chicken in one layer, then return the baking dish to the oven for 5-10 minutes, or until pancetta is crisp. Transfer to a serving platter, making sure to pour over any pan juices, and decorate with sprigs of rosemary.
Serve with good organic sourdough bread and a salad of organic rocket, toasted walnuts, soft goat’s cheese and olives.
Serves 6.
ORGANIC CHICKEN SCHNITZEL
• 4 large organic chicken thighs, skinless and boneless
• 1 cup fresh organic sourdough breadcrumbs*
• 1 cup finely grated organic parmesan cheese
• 2 cloves garlic, finely chopped
• 2 tbsp finely chopped parsley
• ½ cup organic plain flour
• unrefined sea salt and freshly ground pepper
• 1 organic egg, lightly beaten
• 3-4 tbsp organic olive oil
• 3-4 tbsp organic butter
• lemon wedges
Pound chicken between 2 pieces of waxed paper to 1cm thickness. Season chicken well with salt and pepper. Mix breadcrumbs, parmesan, garlic, parsley, salt and pepper together. Dip each chicken piece first in flour, shake off excess, then in egg, and finally press each side in the crumb mixture, making sure there is a good coating of crumbs. Heat butter and oil in a heavy-based frying pan over a medium heat and cook schnitzels for about 4-5 minutes each side, or until nicely browned all over. Drain on paper towels and serve warm with lemon wedges and a green leafy salad. Serves 4.
Leftover chicken schnitzels make great sandwiches for the following day. Slice schnitzel and place inside crusty organic sourdough baguette with a squeeze of lemon, rocket leaves and some good mayonnaise.
*To make fresh breadcrumbs remove the crusts from any good quality day-old sourdough bread, break into pieces and then wiz in the food processor until you have coarsely textured crumbs.
