This week we are showcasing Chicken.
After all the excess of the last few weeks, this is the prefect meat for January.
Another versatile meat, Chicken is exceptional value for money, from the whole roast, to stir frying breasts and of course a mountain of wings in front of the TV!
Chicken is also an excellent source of protein in the diet. It is naturally low in carbohydrates, is a good source of Vitamin B3 and Vitamin B6 and is also a good source of minerals including iron.
Generally chicken breast meat contains the lowest level of fat, followed by skinless thigh and drumsticks. Removing the skin from the chicken portion considerably lowers the overall fat content of the meat.
All our Chicken is Free Range and has been raised with access to the open air and allowed to roam freely. It is generally consumed for this reason and that the taste is different to other methods of raising chicken giving a slightly "Gamier" taste.
Below you will find a recipe to give you a little inspiration, plus look out on our Social Media this week for more recipe videos.
Pan-fried chicken with lemon and herbs
2 skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 teaspoon dried oregano
2 sprigs fresh parsley, for garnish
1)Cut lemon in half, and squeeze juice from 1/2 the lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small frying pan over medium low heat.
2) When oil is hot, put chicken in frying pan. As you pan fry the chicken, add juice from other 1/2 lemon, pepper to taste and oregano.
3) Cook for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.