Milking Yard Farm's Roast Chicken

by Oliver Hagen December 03, 2016 2 min read

We went straight to the source on this recipe - Bruce Burton the farmer from Milking Yard Farm known for their award-winning heritage breed chickens. Bruce's chickens have won the country's top awards for his chickens, often found in Victoria's best restaurants. His birds are far superior to your stock standard chook - they're slow growing and given time to mature and life almost twice as long as conventional chicken. They're big, meaty and full of flavour. Milking Yard Farm is based just outside Trentham about an hour and half out of Melbourne.

We think of Milking Yard Farm chickens like the wagyu of the chicken category - seriously, they're as high quality as the very, very best beef in the world.

Bruce knows a lot about farming chicken and a lot about eating it. Here are his top tips and what he's learnt for the country's best chefs.

Serves: 6-10 people
Prep time: 20 minutes
Cooking time: Approximately 2 hours

Ingredients:

1 Milking Yard Farm Chicken
1 Lemon 
Melted butter 
Bunch of thyme
Sea salt flakes
Ground pepper

Method:

1. Heat the oven to 160°C and place the chicken on a wire rack in a roasting dish.
2. Cut a lemon into quarters lengthways and place them into the cavity of the chicken along with thyme sprigs or herbs of your choice.
3. Brush melted butter over the chicken and season with sea salt flakes and freshly ground black pepper.
4. Pour a cup of water into the roasting tray and cover with aluminium foil and place into the pre heated oven. Cook for 1.5 to 2 hours until it reaches an internal temperature of at 70°C degrees by using a meat thermometer or ensuring juices run clear when skewered into the thickest part of the thigh.
5. If using a steam oven, heat oven to 80°C on steam or a combination of hot air + steaming and cook to an internal temperature of 70°C.
6. Remove from the oven and increase the oven temperature to 220°C while you brush the bird with melted butter, and return chicken to the oven.
7. When golden brown, remove from the oven and allow to rest before carving and plating.

Also in Organic Recipes

Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

Serves 4 | 45 Minutes

We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.

Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!

From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde

1 banana shallot

50 gram pickled jalapenos

50 grams capers in brine drained

1 tin Ortiz anchovy

2 cloves garlic

120 ml red wine vinegar

½ bunch parsley flat leaf

½ bunch of coriander

½ bunch mint

220 ml olive oil

Flake salt pinch

For the tomato salad

8 X Good quality Ripe truss/Roma tomatoes

1 banana shallot

200 ml x Extra virgin olive oil

100 ml x Red wine vinegar

½ bunch green basil

½ bunch thyme

50 gram Capers

Method

Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl
Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge
Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil
Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper
Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper
Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that
After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately

Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

by Olivia McCrimmon January 21, 2021 2 min read

Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.