Free-Range Premium Whole Chicken
One whole premium chicken for your chicken recipes. This free-range chicken has quality meat for the whole family and friends.
Raised in the Philippines, these Free-Range Chickens are from the quality colored chicken breed from France. Offsprings of the first generation (Quality F1) are housed in the coops that were properly prepared (cleaned, disinfected) weeks before their arrival to ensure bio-security of the flock and the farm both.
In the first 21 days, the day-old chicks are kept first inside the house equiped with brooding facilities. After that, when they are ready to face the world, they are set free to roam in the farm, free to feed themselves with organic or natural food. They are also fed and given drink as required for their age and herbal medecines and proper care as well.
Chicken meat is an great source of lean protein along with its several amino acids in fairly high doses. This is an excellent source of energy and strength boost for the day.
The mineral Selenium and the B-vitamin, Niacin are abundant in this meat as well. For every-hundred gram roasted meat of chicken, there 35% and 39% of these nutrients. Selenium plays a role in bone protection, thyroid function, and reducing cancer risk while Niacin helps enzymes convert food into energy. It has a role as well in DNA make-up. The meat also has other B vitamins in small to medium doses which help the body to function properly. Vitamin B6, Phosporus, Iron, and Zinc can also be provided by chicken roasted meat.
Compatible with weight loss, this meat source can be the protein source in a ketogenic diet, a low-carb diet, and perfect for a high-protein diet.
How to Cook Ideas:
- Any chicken dishes such as the classic chicken tinola, festive fried chicken, chicken soups, chicken salads, chicken curry
Classic Chicken Tinola
1 Whole Free Range Chicken, cut into serving pieces
1 tsp Organic Patis (Fish sauce)
1 medium sized Onion, chopped
3 cloves Garlic, chopped
2 thumb-sized fresh Ginger, peeled and minced
1 small green Papaya, cut into 2 inch wedges
1 tbsp. Cooking oil (canola or coconut oil)
5 cups water
1 small bunch of Chili leaves
On a pot or a wok, saute the garlic, onion and ginger for 2 to 3 minutes.
Add the chicken and cook in oil with the other ingredients, sauteing for a few minutes until the chicken changes color and the fat renders. You want to achieve some color change in the chicken, but it should not be fried all the way. Cooking it using this sangkucha tecnique, instead of direct boiling, allows caramelization in the ingredients and combines it nicely with the flavor of the chicken.
Add the water and simmer for 30 minutes, until the chicken is cooked through.
Add the papaya and cook for another 3 to 5 minutes, until the color turns vibrant green and flesh is tender. Use your fork to test for doneness. Turn off the heat, add the chili leaves and let cook for another 3 minutes or until the leaves are properly blanched. Season with patis or fish sauce to taste.
Serve on the side of cooked white rice, or brown rice. Enjoy!