Ave. weight: 600g-800g/pc
The meat from a Free-Range spring chicken makes a juicy tender meat. Also called poussin or coquelet, this is a young chicken of 28 days old.
The Free-Range Chickens are from the quality colored chicken breed from France. House and coops with brooding facilities are properly prepared in the Pamora Farm, cleaned, and disinfected weeks before the arrival of the day-old chicks to ensure bio-security of both the farm and the flock. Offsprings of the first generation (Quality F1) are housed in the coops then set free after 21 days to roam freely and feed themselves with natural or organic food. Proper care, feed, drink and herbal medecines are given as required for their age as well.
The meat from this spring chicken will put a string to your step for every hundred-gram serving. It is one of the ultimate sources of quality lean protein, the body's building blocks, with high contents of essential amino acids.
It also contains vitamins and minerals such as the anti-cancer niacin and the immune-friendly selenium. Minerals in good doses include zinc and phosphorus, along with the energy-boosting vitamin B6. The meat also contains Ribloflavin, vitamin K, iron and all other minerals in small doses.
Weight loss and diet-friendly, compatible with a low-carb diet, a high-protein diet or a ketogenic diet.
How to Cook Ideas:
- can be roasted, braised, grilled, steamed, broiled, stir-fried, and low-fat cooking
- your crispy wholesome chicken tender for a chicken sandwich, chicken salads, and any chicken dish
- try this rich, mildly spiced curry, a nice meal that you can serve for your family with spices in this dish that blend well together, recipe below
Indian Tikka Masala
1 packet Indian Tikka Masala Spice Paste
450g (1 lb) deboned Spring Chicken meat, cut into bite-sized pieces
3 tbsp yoghurt or cream
1 tbsp vegetable oil
1 large onion, coarsely chopped
1/2 cup (110 ml) water
Double cream or yoghurt as garnish (optional)
Marinate chicken with Spice Paste and yoghurt or cream for at least 10 minutes.
Heat oil in nonstick saucepan on medium heat. Add onion, stir-fry until soft.
Add marinated meat, stir fry for 3 minutes. Stir in water and bring to the boil. Simmer for 15 minutes or until cooked. Stir occasionally. Serve hot with naan bread or rice.