0208 166 2688

Boiling Chicken (Hen)

£25.00/Kg 3-4
11.88Kg / £25.00
For authentic Carribean or West African chicken stew

These are the real deal.

Boiling chicken is tough and chewy and traditionally used in Carribean and African recipes.

That's because it makes for great stock and flavoursome stews.

There's two types of boiling chickens... hens, which are small and roosters that are bigger and a bit tougher. These are the hens.

If you prefer your chicken a little more tender try steaming it without water.

You simply put the chicken in a heavy pot (cast iron is best) and add some seasoning... but no water.

Cover the pot and put it on a low heat.

When the temperature rises from simmer to boil lift the lid and you'll be amazed at how much liquid has bubbled out of the chicken. If it looks a bit dry, simply add a bit of water, but not too much.

  • What's Delivered?

    Delivered loose in a big box... that's the wrong shape to go in your fridge.

    The weight of each chicken will vary slightly. Your bill will reflect this.

  • What do you need to do?

    Take the chickens out the box and refrigerate or freeze them within 15 minutes of delivery.

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C

    Raw chicken is especially sensitive to bacterial infection, but any bacteria is killed during the cooking process.

    Never wash raw chicken as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    6-9 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.