Free Range Chicken Thighs, Skin On, 500g

Free Range Chicken Thighs are 500g of skin-on free-range chicken thighs. The skin adds crispness, the bone adds depth, and the cut is the most flavourful on the bird. Free range chicken thighs skin on are the preferred cut of most professional chefs for everyday cooking. As a result, the combination of fat, skin and bone produces a juicier and more forgiving result than breast. Furthermore, thighs remain succulent even if slightly overcooked. This is a significant advantage for home cooking. In particular, the skin crisps beautifully in a hot pan or under a grill and bastes the meat during cooking.

About Free Range Chicken Thighs

We source our poultry from carefully selected farms and producers in Britain and France. In particular, we choose every bird for its breed, welfare standard and flavour. As a result, the poultry we deliver ranges from outstanding free-range British chicken. We also stock the most celebrated table birds in the world. Furthermore, breed, diet and time to maturity define poultry quality above all else. However, most supermarket chickens reach slaughter in just 35 days on a high-protein diet. In particular, our free-range birds take considerably longer to reach maturity – and the difference in flavour is immediately apparent. Additionally, French Label Rouge certification and AOP status guarantee standards of breed, feed and rearing that no supermarket bird approaches. That commitment to genuine quality is what drives every sourcing decision we make. That is why Free Range Chicken Thighs from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Free Range Chicken Thighs From Us

Cooking well-sourced poultry requires less intervention than most cooks apply. In contrast to intensively reared chicken, these birds have genuine flavour that simple cooking reveals rather than disguises. As a result, a good free-range chicken roasted with nothing but butter, salt and a lemon inside is one of the finest things a kitchen can produce. Furthermore, resting a roasted bird is as important as the cooking itself. However, different cuts demand different approaches. In particular, thighs and legs benefit from longer cooking and suit braising, slow-roasting and grilling over charcoal. Moreover, the breast cooks more quickly and dries out if overcooked. Additionally, the finest French birds like Poulet de Bresse deserve restraint. Their extraordinary flavour needs no enhancement beyond butter and seasoning. That restraint is the mark of a cook who understands the ingredient.

How to Cook Free Range Chicken Thighs

To get the very best from Free Range Chicken Thighs:

• Season generously and place skin-side down in a cold pan, then bring to a medium heat – starting cold renders the fat slowly for the crispest skin.
• Cook skin-side down for 8 to 10 minutes until deeply golden and crisp, then flip and cook for a further 5 to 6 minutes.
• Furthermore, free range chicken thighs skin on suit slow braising in white wine, stock and aromatics for 45 to 50 minutes.
• Additionally, marinate in garlic, lemon and herbs, then roast at 200°C for 35 to 40 minutes for a simple one-pan dinner.

Perfect Pairings

Free Range Chicken Thighs pairs beautifully with:

• Garlic, lemon and rosemary for a simple tray-bake preparation
• Mustard, white wine and cream for a classic French bistro sauce
• Olives, capers and tomatoes for a Mediterranean braised preparation
• A glass of Cotes du Rhone, Vermentino or a light Grenache alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging on arrival and pat dry. Store uncovered in the fridge for a drier skin before roasting. However, always ensure the bird reaches a safe internal temperature of 75°C. Delivered fresh and ready to cook.

However you cook it, Free Range Chicken Thighs brings a quality and flavour that careful sourcing and genuine welfare standards deliver. Moreover, the finest poultry always rewards the simplest cooking and lets the bird speak for itself.