Slow Grown, Free Range Chicken Offal

Our Slowly Grown Free Range Chicken Offal and Bones collection reflects a thoughtful, nose to tail approach to cooking. Sourced from slowly grown free range chickens reared with care, these cuts make full use of the bird, from richly fl...

Our Slowly Grown Free Range Chicken Offal and Bones collection reflects a thoughtful, nose to tail approach to cooking. Sourced from slowly grown free range chickens reared with care, these cuts make full use of the bird, from richly flavoured livers and hearts to collagen rich bones ideal for stocks and broths. Allowing chickens to grow at a natural pace results in offal and bones with deeper flavour, better texture and excellent nutritional value. Perfect for slow simmered broths, nourishing soups and traditional recipes, this collection rewards simple, careful cooking. These are ingredients chosen for their ability to add richness, body and character to everyday meals. Prepared with respect for the animal and the land, our slowly grown free range chicken offal and bones offer a practical and satisfying way to cook well, waste less and enjoy food done properly.

Slow Grown, Free Range Chicken Offal
4 of 4 products

Frequently Asked Questions

What chicken offal do you sell?
Livers and hearts from the same slow grown Fosse Meadows birds, alongside wings and carcasses for the stockpot. Small parts, serious value.
How do I cook chicken hearts?
Fast, over high heat: skewered and grilled, or pan-fried whole in butter with garlic for two or three minutes. They are firm, savoury little morsels, closer to steak than to liver in character.
Why do chefs prize chicken livers from slow grown birds?
A liver reflects the life of the bird, and a mature, pasture-raised bird gives a paler, sweeter, cleaner-tasting liver. It is why a simple pâté made from these needs so little help.