I’m always happier when I have one of Beth’s chickens in my kitchen.
They were out of stock for a while over Christmas, so when I saw them at Dulwich Hill Gourmet Meats last week, I bought both a duck and a chook…
It was perfect timing too, because my clever friend Selma had given me a brilliant suggestion for using up our crunchy bread croutons. I make these whenever I have leftover sourdough – the bread is torn or sliced, then baked in a 100C oven for 3 hours until bone dry. Small Man loves them and eats them like crisps…
Beth’s bird was only 1.34kg, but it was full of flavour. We had a few chicken chorizos leftover from the previous night, so I squeezed a couple out of their casings and made a cornbread, chorizo and cranberry stuffing.
I drizzled a little olive oil over the dried croutons and scattered them, with the remaining chorizos, over the base of my large Emile Henry tagine. The chook was rubbed with oil, salt and pepper, stuffed, then perched breast-down on top of the bread…
The lid when on the tagine, and the pot went into a 175C fan-forced oven…
I removed the lid at the one hour mark and gave the chook another half an hour’s roasting time until it was golden brown. I use my mother’s trick and check by inserting a chopstick into the thickest part of the thigh – if the juices run clear and free of blood, then the bird is done…
The croutons baked into super crispy, flavoursome bites which were so satisfying that no-one commented on the absence of any potatoes with their roast.
I tried to take a photo, but couldn’t hold back the wolves long enough to get the prettier pieces, so please excuse the odd plating arrangement below…
The meat was tender and succulent – I was concerned it might be overcooked, but I think the tagine protected it for most of the roasting time. And even though it was only a small bird, it was more than enough to feed all four of us.
My ever observant husband commented that the meat on a Burrawong Gaian chicken is very good, but where he notices a marked difference is in the quality of the fat. Because all the fat became part of the meal, the end result was very satiating, and we really didn’t need any more to eat.
That’s possibly because Beth’s chickens are pasture raised. We can’t afford to buy them all the time, but I’m acutely aware of the vast difference between “free range” (which can often mean a large number of birds in a barn with access to the outdoors) and “pasture raised” (where the birds roam in small flocks out in the fields).
Thanks Beth – having a Burrawong Gaian chicken on our dining table is a special treat. We greatly appreciate the care you and the Boss put into every bird!
Fig Jam and Lime Cordial 
That looks delicious!
Thanks Manuela, it really was! :)
I have yet to try Beth’s chooks… but from the sounds of things they are truly wonderful. Lovely dishes, Celia, my mouth is watering.
Lizzy, they’re delish! They usually need a bit less cooking time than regular free range birds, but this one took ages – because of the tagine, I suspect!
I cooked a breast side down chicken last time and when I turned it over to carve, the chicken was flat. It tasted wonderful but it wasn’t very pretty to look at. :)
Maureen, no-one but Pete eats the breast meat, and this way really does keep it moister. Having said that, you’re right, it’s not nearly as pretty! :)
Chicken is my all time fav! Perfect treat :)
Thanks!
Hey, was going through your blog and juz loved Savoury Brunch Slice and Leftover Turkey Paella Broth. I’m gonna try these yummz for sure.
Hey, a Burrawang Gaian chicken! That’s our local chicken farmers :). Great idea for using up old sourdough…
Oooh lucky you! :)
Great to know exactly how your birds are raised. We notice that the genuine free range meat goes farther. There’s less shrinkage and it seems more filling.
Pat, I really think that’s true! Not sure why, but it certainly is the case in our family!
Yum! I was fortunate enough to buy not 1… but 3! Burrawong Gaian chickens for Christmas… I froze one but we had 2 for Christmas lunch and leftovers… not that they lasted long, and not a scrap was wasted.
The croutons are a wonderful idea and the stuffing flavour combo amazing!
Thank you O Lovely One, if it wasn’t for you, I wouldn’t be buying Beth’s chooks in the first place! :)
Last weekend I bought my first duck of the year from Thirlmere Poultry at Eveleigh Markets – my whole duck efforts were ok but the marylands are easier! Let me know if you decide to foray there this year :)
Will do!! :)
Your chicken looks so tasty! Do you prefer cooking it in the tagine or in a Römertopf?
Whilst I like the Römertopf and also a slow cooker I tend to think that an “open oven roasted” chicken usually tastes better – but your tagine option looks as if it’s got the best of both worlds. Do you have any thoughts on this?
Thank you!
G
Gillian, I prefer the Romy, but I didn’t want the bread to go soggy this time and the Romy puts a lot of water into the dish. Whenever we roast in the Romertopf, I take the lid off for the last half hour to let it brown up. It makes for a very moist bird!
Mmm, now I’m hungry. Great idea for the tagine, too. I’ve never thought of using it as a roaster.
First time for me too, A! I was glad to have another use for it! :) x
I’ve often wondered how much you can fit in a tagine. Heaps obviously! looks wonderful and knowing your chooks gives a great sense of calm I think.
Maree, these are the big Emile Henry ones. They do take a lot, but on the cooktop, they tend to spit a bit, as they don’t have a vent hold in the top like the traditional ones do.
That looks yummy. Stock from the bones?
Kim, you’re talking to a house full of Asians (at least in food terms). The bones get gnawed and sucked – there’s no way I’d recycle them into stock! :D
This is definitely my kind of meal and I do enjoy eating poultry all the more when I know it’s been well brought up. The croutons instead of potatoes is a fantastic idea and a little like when I make Jamie Oliver’s chicken caesar salad – the croutons make the dish! xx
Charlie, I think you can buy the BG chickens over your way – at Hudsons Meats? They’re really very good! xx
Celia, I’ve decided you can’t possibly be a proper blogger. Surely uppermost should have been to put the food on the plate, take half an hour to photograph it in a hundred different ways and then let everyone eat a cold meal. Honestly, just no devotion to proper food blogging. Thank goodness :) You have no idea how refreshing it is.
PS The chicken and croutons idea sounds excellent.
I am, as lovely Jan points out below, a rubbish blogger. I don’t stick to topic, I don’t tag my posts, I don’t reciprocal comment, I forget I’m supposed to take photos before eating. It’s a bloody miracle anyone reads this at all. :)
One day would you take a photo of precisely where you stick that chopstick into the thigh, please? They say, the thickest part, but I’m not exactly sure where that Is!
Misky, if you look at the photo above, you can see where the hole from the chopstick is. :)
Oh my gosh, YES!! So I tip the chook upside down and poke it underneath!
Celia, you are a sure win contestant if you join My Kitchen Rules! Pete & Manu will be impressed :)
Thank you, but I’ve never watched that! I’m not sure how any of the contestants on those shows can taste anything – I’d have too much indigestion from the snarkiness! :)
More yummy things to do with Sourdough…. YUM! Liz xx
It’s an unending list, Liz! The Tartine cookbook has a huge section of recipes on what to do with old sourdough! :)
Roasted chicken and roasted bread…it doesn’t get much better. Clever, resourceful food as always Celia. Loved Anne’s comment too x
Thanks Jane, but credit where it’s due, it’s clever Selma’s idea! I think it’s brilliant too! :)
That chicken looks fantastic! And sourdough croutons sound excellent – I wonder why I’ve never made them…
Hey hooray, you’re baking sourdough! I remember what a drama that was to get started, hope it’s going well now!
I am about to roast an Inglewood Organic chicken in my tagine tomorrow and now I am wishing I had some sourdough croutons. I might have to check the freezer to see what I have hiding in there.
Our freezer is a packed with old bread waiting to be turned into croutons or garlic bread! :)
It’s so much nicer to have meat from a well cared for animal. It not only tastes better, is better, but the animal hasn’t just been treated as a dollar in the food chain. We bought a side of organic, pasture raised hogget just recently from Mallow in Stanthorpe. It takes just a little more cooking but is beautiful meat. Having croutons instead of potatoes is a great idea. I love having bread as part of our meals – and crispy, crunchy, chickeny sounds yum. Love Anne’s comment – I’m so glad you’re a rubbish blogger:)
Thank you darling, that’s a great compliment! :) I’m so glad Princess Patsy keeps you happily in bread! xx
Was such a good idea for your family celia. i cant believe you have enough bread over but, seems I am wrong. There is nothing even vaguely similar to a properly happy chicken. they have a completely different taste and definitely different fat. I used to look after Saskia Beers chickens as one of my products and OMG they are good
Tania, you know, I never really paid attention to the fat before, but you and Pete are so right. It really does make a huge difference to the finished dish!
I don’t know Beth’s chooks so will now be on the look out but that meal looks amazing. Clever idea with the croutons!
Vicki, you can get them in Dulwich HIll and also at Hudsons Meats! :)
You have me so very hungry this morning! This looks incredibly delicious, what a wonderful family meal.
Thanks Gretchen! Easy to make too!
Never cooked with a tagine, actually do not own one, but I do like the looks, should learn more about it. Your meal is making me very hungry.
Norma, it’s not the easiest pot to clean and it fills the entire oven, but it does cook really well. And it looks stunning! :)
Kudos to you for seeking out pasture raised birds Ms Celia. The difference in flavour and nutritional value are immense. When we ever cull our flock (rarely) and Stevie-boy gets our own chook, it’s like a completely different meat to regular chook. I am completely smitten with your sourdough spuds Ms Celia. What awesome accompaniments to a perfectly moist roast bird. I am sure you are going to have to repeat that one many times :)
Fran, you have the freshest, most pasture raised chooks ever. Lucky Steve, but shame you don’t eat them! :)
Roast chicken has to be up there with the top meals ever – simple but oh so good. I do miss having our home reared chickens – maybe once we get back to Spain!
Tanya, I’m not sure we could eat home reared chickens, but it’s certainly a joy to have backyard eggs!
It was a mind set change for me – they were kept separately from the layers and didn’t have names. Also, becuase they are a different breed (and all cockerels) they grow fat quickly and so don’t run around and have characters like the hens, you don’t get attached to them. But I do know what you mean :(
Colin Fassnidge does a big slab of stale bread like half a Vienna sourdough cut about 2 inches thick in one slab and roasts his chickens on that also butters the chicken before baking…looked amazing!
That’s a great idea! I’ve never heard of him before, but I’ll Google!
What a gorgeous looking roast chook. Certainly makes a difference to the whole dish when using free range.
It really does! Pasture raised is even better, but we can’t afford it all the time!
Glorious! I can smell that roast chicken from here! :-)
Jaqi, have you tried Beth’s chooks? They’re worth seeking out!
The fat from the chicken along with the chorizo must have given the croutons incredible flavor. You don’t need a big chicken with that goodness.
Karen, the croutons came out tasting like crisps, they were flavoursome and crunchy. I was surprised how much flavour we managed to eek out of that small chicken!
It sounds delicious!
Thank you Zirkie! Hope you’re well! x
What a delicious meal indeed Celia, I’m not surprised you could hardly grab a photo :) Spot on about the fat too, with such great quality meat it would be a crying shame to dispose of all that wonderful flavour so the croutons were a genius idea – yummo! Xo
Becca, thanks darling! It was a big hit with the tribe!
Hi Celia, I have been meaning to comment since I read your post on your comment on the cost of this chook. I remember when I was a child we had chicken once a year, on Christmas day. It was considered a luxury. Then mass produced chicken was introduced and everyone could afford chicken every day of the year. It was hailed as a good thing but I don’t agree. I did not suffer having chicken only one day a year. The chickens then would not have been mistreated like the poor souls are today. If cheap mass produced chicken was not the norm maybe we all would be eating more vegetable protein which would be better for us and the earth. I think it is better to savour a rare treat like your wonderful meal than to have mediocre food everyday.
There is no meal I love more than a whole roasted chicken with crispy skin. That is such a great idea for the croutons too. I always love roasting a whole chicken even just for the 2 of us so that I can make chicken sandwiches the next days with stuffing & cranberry sauce.
Looks Yummy!
[…] Celia and I are very excited about ethical poultry farmers from the Mid North Coast of NSW Burrawong Gaian Poultry’s first appearance at my local Eveleigh Farmers Market on Saturday 20 June 2015, and won’t miss the opportunity to cheer them on in person. […]