Chicken Carcass (for stocks and soups)
If you think the chicken is done with once the meat is gone, you’re mistaken. Chicken carcasses are nutritionally rich and incredibly useful for stocks and soups. Full of marrow and collagen, the carcass can be roasted until golden and then slow-cooked for as long as you like to extract every last ounce of goodness. Waste not, want not.
All of our chicken is properly free range, and we also do not source from farms that use ‘quick growing’ breeds meaning they are kept for at least twice as long to mature naturally. All our farms practice regenerative agriculture.
All of our chicken is kept in conditions that allow the birds to express their natural behaviour in a stress free high welfare environment, this gives a deep rich succulent flavour that is incomparable to conventionally raised birds.