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Organic Recipes and Basic Tips

Chicken is one of the more expensive organic purchases but if you know anything about conventional chicken farming, you might be inclined to fit organic chicken into the budget. To make it easier, aim to get three meals out of one chicken.

The following quick and easy recipes are based on a Size 22 chicken at a initial layout of $NZ25, working out to $NZ8.30 of chicken per meal.

First night: Roast chicken with roasted organic vegetables
Sprinkle the chicken with natural sea salt and pepper to make it nice and crispy, then roast it in the barbeque (or in the oven). The result is mouth watering - just make sure you save some for the next night!

Second Night: Chicken Pasta Salad
penne pasta - cooked
left over meat from the chicken
sundried tomatoes
Pistachio nuts
parsley
sea salt
pepper

Put all ingredients in one bowl and add oil (you can use the oil from the sundried tomatoes but any will do depending on your taste), toss and serve while pasta is still warm. You can substitute penne for other pasta, parsley for other herbs, pistachios for almonds or pine nuts (lightly toasting them gives good flavour).

Can be served with fresh or garlic bread if you want to bulk it out.

Third Night: Parsley Soup

Make a stock from the chicken carcass (add water, onion, carrot, parsnip, celery, bay leaf, salt, pepper or any combination of those, bring to the boil and then leave to simmer). Strictly speaking stocks are meant to be simmered for a long time but I have made pretty good ones from an hour of simmering by filling a medium pot just over half way with water.

Parsley Soup

1 onion
few carrots
2 tbsp butter
2 tbsp flour
3 good handfuls of parsley (curled has a nice strong flavour)
Chicken stock
salt & pepper

Fry roughly chopped onions in butter until soft, add chopped carrots and soften a little. Mix in flour, heat for a couple of minutes (on low heat). Gradually stir in 2 to 3 cups of chicken stock (depending how strong it’s come out), add roughly chopped parsley, salt and pepper and bring to the boil. Simmer for a few minutes so parsley goes a bit limp but doesn’t loose it’s green colour. Blend till smooth. Add water to desired strength and quantity and reheat. Add more pepper and salt if needed.

All recipes above use natural sea salt which gives it’s own flavour.

Make the stock on the same night as the pasta dish so it’s ready to go the following evening.

You may not want three chicken meals in a row every week, but you can freeze the stock for later.

Getting as many meals as possible out of one does make it far more cost effective and when you do have chicken you really enjoy it. There really is no taste comparison to an organic or free range chicken and the supermarket equivalent.





The following advertisements are not placed by Organic Pathways and are not necessarily organic


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