Free-Range Chicken Legs 500g

Creedy Carver Free-Range Chicken Legs 500g 

Treat yourself to superior poultry with our Creedy Carver Free-Range Chicken Legs 500g, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture. Chicken legs are a fairly large bone in cut and include the tender meat from the thigh and drumstick.

Weight 500 gm - 2 legs

Why Choose Creedy Carver Free-Range Chicken?

• Free-Range Welfare: Raised outdoors in Devon for natural growth.
• Superior Texture & Flavour: Plump, juicy meat with rich depth.
• Hand Trimmed: Prepared by master butchers for immediate cooking.
• Fresh Delivery: Vacuum-sealed and shipped chilled directly to your kitchen.

Weight: 500g pack of two legs

Packaging: Vacuum-sealed, chilled

Origin: Devon, UK (Creedy Carver)

Storage: Keep refrigerated below 4°C.

Delivery: Mainland UK only. Additional charges may apply to Highlands and IOW. Poultry shipped direct to you from Creedy Carver via Primrose Herd at the end of the week.

👨🍳 Chef’s Tip: Master Coq au Vin with Chicken Legs

"Whole or halved chicken legs are arguably the best cut for classic Coq au Vin. Unlike breasts, which turn dry and stringy in a stew, the leg joint—bone, skin, and rich dark meat—breaks down slowly into the red wine, adding depth and luxurious body to the sauce.

1. Joint the Legs: Chop each whole leg through the natural joint with a heavy chef's knife or cleaver to separate the drumstick from the thigh. Leaving the bone in is crucial—it releases gelatine as it braises, giving the wine sauce its iconic glossy, velvety texture.

2. Marinate Overnight: Place the chicken pieces, halved shallots, sliced carrots, garlic, and fresh herbs into a dish, then cover completely with a bottle of medium-bodied red wine (like Pinot Noir or Côtes du Rhône). Let it marinate in the fridge for 12 to 24 hours. This infuses the wine deep into the meat and turns it a rich, ruby colour.

3. Sear in Lardon Fat: Before braising, drain the chicken and dry the pieces thoroughly with kitchen paper. Fry crisp smoked bacon lardons in your casserole dish first, then sear the chicken in the rendered bacon fat until deeply browned all over.

4. Gently Simmer: Return the wine, chicken, stock, and aromatics to the pot and cover. Simmer over a low heat ($140^{\circ}\text{C}$ / $120^{\circ}\text{C}$ fan) for 50 to 60 minutes until the meat is tender enough to yield to a fork, but not falling apart into shreds.

5. Finishing Touch: Remove the chicken legs and strain the sauce, reducing it on the hob with a beurre manié (equal parts softened butter and flour kneaded together) until it coats the back of a spoon. Fold sautéed button mushrooms and the crisp lardons back into the rich sauce before pouring over the chicken."*