Organic Chicken Thighs With Bone 300-500g

See other products from Poultry
See other products from Graig Farm

Customer reviews - Organic Chicken Thighs With Bone 300-500g

Recipes

Chicken and Vegetable Yakitori - Mon 14th Nov 2011
Chicken and Vegetable Yakitori

Serves 4, Prep time 5 mins, Cooking time 12 mins.
2/3 cup gluten-free teriyaki sauce plus more for basting
Zest of 1 orange
11/2 lbs boneless, skinless organic chicken thighs cut into 2 cm cubes.
6 green onions, white parts only cut into 1cm lengths
1 green bell pepper, cut into 2 cm pieces
1/4 lb cremini mushrooms, wiped clean and halved
2 tbsn veg oil plus more for oiling the grill
Salt and pepper

strong>Method/strong
1. in a small bowl, mix together the teriyaki sauce and orange zest. On bamboo skewers that have been soaked in water thread the chicken, green onion, bell pepper an mushrooms, alternating the chicken and vegetabels, leaving a bit of space between each piece. Transfer to a plate. Brush with oil and season with salt and pepper.

2. Preheat the grill to medium. Put some teriyaki sauce in a small bowl for basting. oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-0range drippins sauce.
Reviewer's Name: Anya Riley

Batter fried organic Chicken - Tue 10th Jan 2012
Batter Fried Chicken
These are American measurements in cups, so I just select one of my smaller mugs and use that. It works fine.
Ingredients:

Brine

2 pints of Cold Water

1/4 Cup of Salt

4 Pounds Bone in, Skin on Chicken Pieces

Batter

1 Cup Brown Rice Flour

1 Cup Corn Starch

5 Teaspoons Black Pepper

1 Teaspoon Paprika

1/2 Teaspoon Cayenne Pepper

2 Teaspoons Gluten Free Baking Power

1 Teaspoon Salt

1 3/4 Cups of Cold Water

Oil for Frying 6 pints approx Peanut or Vegetable Oil

Directions:

Make Brine
Whisk water and salt in large bowl until salt dissolves. Add chicken and refrigerate for 30 minutes or up to 1 hour.
Make Batter
Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is in the brine.
Fry Chicken
Heat oil in large deep fryer or chip pan to 350degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
Reviewer's Name: Anya Riley

---