[x_section style=”margin: 0px 0px 0px 0px; padding: 45px 0px 45px 0px; “][x_row inner_container=”true” marginless_columns=”false” bg_color=”” style=”margin: 0px auto 0px auto; padding: 0px 0px 0px 0px; “][x_column bg_color=”” type=”1/1″ style=”padding: 0px 0px 0px 0px; “][x_feature_headline level=”h2″ looks_like=”h3″ icon=”umbrella” class=”center-text “]Winter Solstice 21st June 2015[/x_feature_headline][/x_column][/x_row][/x_section][x_section style=”margin: 0px 0px 0px 0px; padding: 0px 0px 0px 0px; “][x_row inner_container=”true” marginless_columns=”false” bg_color=”” style=”margin: 0px auto 0px auto; padding: 0px 0px 0px 0px; “][x_column bg_color=”” type=”1/2″ style=”padding: 0px 0px 0px 0px; “][x_text]
Hello to you all…
The winter solstice will be on 21st June this year. The shortest day and the longest night. This is the middle of winter and from here on lets hope it starts to warm up.
A chicken can lay one egg each day depending on a number of factors like food consumption, temperature, and health.
But the most important influence on this process is the number of hours of sunlight each day. Battery chickens have a lighting program to fool them into laying more, which is really not good for them.
Our chickens wake and roost with the rising and setting of the sun as they should in nature. Hopefully as the days lengthen again, we will have more eggs!
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Keep Warm with CHICKENS
Some warming special ideas for you!
Winter herb roasted CHICKEN DRUMSTICKS!
125g Red Barn Farm butter
1 tablespoon chopped lemon thyme leaves
sea salt and cracked black pepper
8 x 160g chicken drumsticks (One pack)
¼ cup sage leaves (or a Tablespoon dried)
6 cloves garlic, unpeeled
8 baby potatoes, halved
Preheat the oven to 200°C (390°F). Place the butter, thyme, salt and pepper in a small bowl and stir to combine. Place half of the butter mixture under the skin of the chicken and place in a baking dish with the sage, garlic and potatoes. Roast for 15 minutes, turn the chicken and roast for a further 15 minutes or until golden and cooked through. Melt the remaining butter mixture and pour over the chicken and potatoes to serve.
DRUMSTICKS ON SPECIAL ONLY R49 per pack!
Warming winter chicken wings with barley
Season eight large chicken wings and brown them in a little oil in a shallow pan. Transfer the wings to a deeper, heavy pan. Pour a litre of chicken stock into the shallow pan, bring to the boil, stirring to dissolve any crusty bits from the pan, then tip into the deeper pan with the chicken wings.
Chop four or five short, thin leeks into pieces the length of a wine cork, then add them to the chicken, tip in 150g pearl barley and return to the boil. Lower the heat and simmer for 20 minutes or until the barley is tender.
In the oil in the original shallow pan, warm a little oil and butter then add two flattened cloves of smoked garlic. Add two large, mushrooms. Spoon the butter and oil over the mushrooms then cover with a lid. Lower the heat and continue cooking for a good 10-15 minutes, turning once, until tender and soft.
Add a couple of tablespoons of chopped parsley and one of tarragon to the barley and correct the seasoning. Serve the leeks and barley with the mushrooms
WINGS ON SUPER SPECIAL ONLY R39
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E-mail your orders to Anthea
Or Call us on 044 876 0014
Or go to our shop
or straight to our
Cheers for now, Lindy and Filip
Heartwarming chicken broth.
- 2 kg raw free range chicken carcasses, legs or wings chopped (2 Red Barn Soup Packs)
- ½ head garlic, unpeeled and bashed
- 5 sticks celery, roughly chopped
- 2 medium leeks, roughly chopped
- 2 medium onions, roughly chopped
- 2 large carrots, roughly chopped
- 3 bay leaves
- 2 sprigs of fresh rosemary
- 5 sprigs of fresh parsley
- 5 sprigs of fresh thyme
- 5 whole black peppercorns
- 6 litres cold water
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. I usually divide it into small plastic containers at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
1kg Soup packs on Special Only R18
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Plett drop off is NEXT TO OLD NICKS between 12 and 12.30 on Fridays.
We also deliver in Knysna, Sedgefield, Wilderness on Fridays and George on Thursdays.
Call for more info on deliveries RIGHT TO YOUR DOOR in Cape Town and PE and in between! read more here