The Bare Bird
Eat Well|Issue #32, 2020
The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range, and raised on a plant-based diet containing no animal by-products, antibiotics, hormones, or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.” For more information visit thebarebird.com.au
The Bare Bird

Butterflied Chicken with Miso, Lemonade & Beer

Recipe / Raymond Capaldi for The Bare Bird

Serves: 6

  • 200mL organic lemonade
  • 200mL beer Juice
  • 1 fresh lemon
  • 85g white miso paste
  • 400g Indian lime chutney
  • 250g natural yoghurt 6 pieces roti
  • 1.5kg Bare Bird whole chicken, butterflied down the back
  • Preheat oven to 150°C fan-forced.

Place lemonade, beer, lemon juice and miso paste in a saucepan overheat and reduce to a syrup.

Allow cooling. Pour syrup over the skin side of the butterflied Bare Bird chicken and rub into skin.

Place on a bed of lime chutney and roast for 60 mins. Increase heat to 180°C for 15 mins. Remove chicken from oven and allow to breathe for 10 mins.

Serve with roti and natural yogurt.

Chicken Leg Hock, Parsley and Zucchini Soup

Recipe / Raymond Capaldi for The Bare Bird

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Esta historia es de la edición Issue #32, 2020 de Eat Well.

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