100-Day Chicken
Rich, succulent and incredibly flavoursome, an old-fashioned, slowly-grown chicken reared exclusively for the Ginger Pig by Richard Botterill on the Belvoir Estate.
The birds are reared 3-6 weeks longer than most free range chickens, making for a large chicken with truly unbeatable eating quality. Each one is game-hung for a week to concentrate the flavour and create superb succulence and creates deliciously crisp skin in the oven.
The price may put them in a special occasion category but you’ll likely get multiple meals and the best stock of your life – worth every single penny.
Average weight 2.3 - 2.5 kg
£34.00
Due to the amount these birds move around, they develop strong, muscular legs – but still have a good ratio of breast meat. They benefit from being cooked a little lower and slower than you might a standard chicken.
Allow the bird to come up to room temperature for 30-60 minutes before cooking. Preheat the oven to 220°C.
Use your hands to coat the surface of the bird in a neutral olive oil and then season generously with salt, including 1/2 tsp inside the cavity.
Place the chicken onto a rack and roast for 10 minutes at 220°C. After 10 minutes, add 500ml of water, wine and/or stock then turn the oven down to 160°C and roast for a further 30 minutes per 500g.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
