You don’t need to be a chef to serve a Michelin-quality roast – all you need is the right chook.
Our Saskia Beer Chickens are free-range, consume a vegetarian diet (primarily corn), and are sustainably sourced from Barossa Valley in South Australia. The birds are processed between 8 and 16 weeks, giving them superior muscle development and rich natural flavour. This results in luscious, mouth-watering chicken that is perfect for your next Sunday roast or festive table.
We believe in our customers consuming quality produce and knowing the source of their food – which is why our chooks are chemical-free and purchased directly from Saskia Beer Farm Produce.
TIPS FOR ROASTING YOUR SASKIA BEER CHICKEN
Fix the tips of the wings underneath the bird before roasting, as this allows the breast to cook more evenly.
Strain the chicken juices to remove any solids, and put aside to use as gravy once the chicken is done roasting. Decide which flavours you want to influence your gravy – we recommend lots of fresh herbs!
Always rest the chicken for the half the amount of time as you cooked it – if not more. This will give it a more succulent flavour, and allow you to finish prepping your other dishes.
Turn the oven off, pull the oven door ajar, prop open the oven door with a wooden spoon (if needed) and allow the chicken to rest in the warmth of the oven.
Serve beetroot jam with your cooked chicken for a tangy, sweet side. The vibrant colour instantly adds a Christmas feel to your table – perfect for December!
