Free Range Whole Chicken

Available from the PRIME Butcher Counter at Arkadia Foodstore Gozo

‘Free range’ is a term used to describe a farm in which the animals are given time to roam freely outside instead of being confined in cages.  Since free range chickens can forage for their own food most of the time, their diet will be much healthier so their meat will be healthier too. The time they spend outside also provides them with more exposure to sunlight and physical activity. Since free range chickens spend less time cooped up in tight cages, they also tend to be cleaner.

Recipe: Roasted Free Range Chicken

Time: 2 hours
Servings: 6

Ingredients:

• A bunch of tarragon (chop the leaves and reserve the stalks)
• 2 onions, chopped
• 2 carrots, chopped
• 3 celery sticks, chopped
• 1 fennel head, chopped
• 100ml olive oil + more for drizzling
• 1 garlic head, chopped
• 2 whole free range chickens
• 1 lemon, quartered
• 1 tbsp Dijon mustard + 1 extra tsp
• ½ bottle red wine
• 500ml chicken or vegetable stock
• Salt and pepper

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 200^◦C or 180^◦C if fan assisted.

2. Place the tarragon stalks, vegetables, olive oil and garlic in a roasting tin and cook on high heat for 10 minutes. Stir until the vegetables start to brown.

3. Meanwhile, sprinkle the cavities in the chickens with salt and pepper and stuff with the lemon quarters.

4. Lay the chickens on top of the vegetables, breast side facing down. Season with salt and pepper, scatter half the chopped tarragon leaves and drizzle with olive oil. Roast for 20 minutes.

5. Meanwhile, mix 1 tablespoon of mustard with the remaining chopped tarragon leaves.

6. Remove the roasting tin from the oven, turn over the chickens and spread with the mustard mixture. Return to the oven and continue roasting for 40 minutes.

7. Place the chickens on a dish and cover. Skim any excess fat from the roasting tin.

8. Place the roasting tin on high heat, pour in the wine and boil for 8-10 minutes until almost completely reduced. Pour in the stock and bring to a boil, then simmer for 5-7 minutes until reduced by half.

9. Stir in 1 tablespoon of mustard, season to taste and strain to collect the gravy.

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