{"title":"Free Range Poultry \u0026 Game","description":"\u003cp\u003ethe best poultry, chicken, duck, and game from artisan famers and butcheries in the UK\u003c\/p\u003e","products":[{"product_id":"creedy-carver-duck-breasts-450g","title":"Free-Range Duck Breasts 450g","description":"\u003ch4\u003eCreedy Carver Free-Range Duck Breasts 450g – Creedy Carver Free-Range\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Duck Breasts 450g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver duck is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll Creedy Carver’s free-range ducks enjoy a large grass covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent, plump, and full of natural goodness, this free-range duck cut elevates weeknight meals and special dinner parties alike.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Duck?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.. Deliveries come directly from Creedy Carver to you via Primrose Herd at the end of week.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 450g - \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003ePack contains 2 x 225g duck breasts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Achieving Crispy Skin \u0026amp; Tender Duck Breast\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eThe golden rule with duck breast is to \u003cb\u003estart in a cold pan\u003c\/b\u003e. Unlike beef or lamb, which require a piping hot pan to sear, duck has a thick layer of fat beneath the skin that needs time to render out slowly. If you drop it into a hot pan, the skin will burn before the fat melts away, leaving you with a rubbery texture.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eScore the Skin:\u003c\/b\u003e Using a sharp knife, score the skin in a crosshatch pattern, taking care not to slice into the meat itself. This helps the fat escape and allows the skin to crisp up evenly. Season both sides generously with sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCold Pan Start:\u003c\/b\u003e Place the duck breasts skin-side down in a cold, dry, heavy-based frying pan. Turn the heat to medium-low. As the pan slowly warms, the fat will begin to render out. Drain off the excess liquid fat periodically (save it in a jar in the fridge for the best roast potatoes you'll ever taste!).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePatience for Crispy Skin:\u003c\/b\u003e Leave the duck skin-side down for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until the skin is deeply golden, thin, and ultra-crispy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlip and Baste:\u003c\/b\u003e Flip the breasts over to the meat side. Add a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme or rosemary to the pan. Cook for a further \u003cb\u003e3 to 5 minutes\u003c\/b\u003e for a perfect pink finish (medium-rare), continually spooning the foaming butter over the skin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest is Essential:\u003c\/b\u003e Transfer the duck to a warm plate or board, skin-side up so it stays crisp, and let it rest for \u003cb\u003e5 to 10 minutes\u003c\/b\u003e before carving diagonally into thick slices. Resting allows the muscle fibres to relax and the juices to redistribute, ensuring every bite is succulent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621222690,"sku":"Creedy Carver duck breast pack of 2","price":17.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_DuckBreast1_c28aa8087e95629f_6989b607-ce27-4e0b-bffb-e4f95114cc9d.webp?v=1771906798"},{"product_id":"creedy-carver-chicken-legs","title":"Free-Range Chicken Legs 500g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Legs 500g \u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Legs 500g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChicken legs are a fairly large bone in cut and include the tender meat from the thigh and drumstick.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWeight 500 gm - 2 legs\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g pack of two legs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Master Coq au Vin with Chicken Legs\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\"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.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eJoint the Legs:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMarinate Overnight:\u003c\/b\u003e 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 \u003cb\u003e12 to 24 hours\u003c\/b\u003e. This infuses the wine deep into the meat and turns it a rich, ruby colour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eSear in Lardon Fat:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eGently Simmer:\u003c\/b\u003e Return the wine, chicken, stock, and aromatics to the pot and cover. Simmer over a low heat (\u003cspan class=\"math-inline\"\u003e$140^{\\circ}\\text{C}$\u003c\/span\u003e \/ \u003cspan class=\"math-inline\"\u003e$120^{\\circ}\\text{C}$\u003c\/span\u003e fan) for \u003cb\u003e50 to 60 minutes\u003c\/b\u003e until the meat is tender enough to yield to a fork, but not falling apart into shreds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFinishing Touch:\u003c\/b\u003e Remove the chicken legs and strain the sauce, reducing it on the hob with a \u003ci\u003ebeurre manié\u003c\/i\u003e (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.\"*\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621288226,"sku":"Creedy Carver chicken legs 500g","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/chicken_legs_519684cedbc51701.webp?v=1771906828"},{"product_id":"creedy-carver-chicken-drumsticks","title":"Free-Range Chicken Drumsticks 420g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Drumsticks 420g\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Drumsticks 420g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCut from the bottom of the animal’s leg, drumsticks have a little more fat than breast meat. This helps to prevent the drumsticks drying out during cooking, as the melting fat spreads through the meat, basting it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eContains 6 drumsticks approx 420g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eWhy Choose Free-Range Chicken?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 420g pack of 6 drums\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Perfect for Freezing. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Ultimate Golden \u0026amp; Crispy Fried Chicken Drumsticks\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eChicken drumsticks are built for frying—the dark meat stays juicy under high heat, while the surrounding skin turns irresistibly crunchy. The secret to achieving shatteringly crisp, restaurant-quality drumsticks comes down to two pro techniques: \u003cb\u003ea cornflour-boosted flour mix\u003c\/b\u003e and \u003cb\u003ecreating 'crags' with buttermilk\u003c\/b\u003e before frying.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Buttermilk Soak:\u003c\/b\u003e Marinate your drumsticks in seasoned buttermilk (with sea salt, smoked paprika, garlic powder, and cayenne) in the fridge for at least \u003cb\u003e4 to 12 hours\u003c\/b\u003e. The lactic acid gently tenderises the meat, keeps it succulent right to the bone, and helps the dry coating stick.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Secret Flour Ratio:\u003c\/b\u003e For an extra-crunchy crust that doesn't go soggy, mix \u003cb\u003e75% plain flour with 25% cornflour (cornstarch)\u003c\/b\u003e. Cornflour stops gluten from forming in the batter, giving you a lighter, crispier bite. Season the flour mix heavily—if your flour tastes bland, your fried chicken will too!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eDrizzle to Create Crags:\u003c\/b\u003e Before dredging, drizzle 2–3 tablespoons of the buttermilk marinade straight into your flour mixture and rub it in with your fingertips. This creates small clumps or \"shags\" in the flour, which stick to the drumsticks and turn into those delicious, extra-crispy nooks and crannies when fried.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eControl the Temperature:\u003c\/b\u003e Drumsticks are thick, so frying at too high a heat will burn the outside while leaving the meat raw near the bone. Heat vegetable or sunflower oil to \u003cb\u003e160°C–170°C\u003c\/b\u003e. Fry the drumsticks in batches for \u003cb\u003e12 to 14 minutes\u003c\/b\u003e, turning occasionally until the internal temperature reaches \u003cb\u003e75°C\u003c\/b\u003e at the thickest part.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCool on a Wire Rack:\u003c\/b\u003e Never rest freshly fried chicken on paper towels—it traps steam underneath and turns the coating soggy. Transfer the drumsticks straight onto a wire rack over a baking tray, sprinkle lightly with fine sea salt while hot, and let them rest for 5 minutes before tucking in.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621353762,"sku":"Creedy Carver chicken drumsticks 420g","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/chicken_drumsticks_eaba3634b1518fbe.webp?v=1771906857"},{"product_id":"creedy-carver-chicken-breast","title":"Free-Range Chicken Breast Fillets 500g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Breast Fillets 500g \u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Breasts 500g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSkinless and boneless our free range chicken breast’s are flavoursome and perfect for any recipe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eContains 2 x 250g chicken breasts\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhy Choose Free-Range Chicken?\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 500g pack of 2 breasts \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C. Perfect for Freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eMainland 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Cooking Juicy Free-Range Chicken Breasts\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eChicken breast gets a bad reputation for drying out, but free-range breasts—with their firm muscle structure and natural depth of flavour—are a complete game changer. Because they are lean, the secret to keeping them succulent lies in \u003cb\u003ebrining\u003c\/b\u003e, \u003cb\u003esearing the skin (or outer edge)\u003c\/b\u003e, and \u003cb\u003eresting well\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eQuick Dry-Brine:\u003c\/b\u003e Sprinkle fine sea salt lightly over both sides of the chicken breasts 30 to 60 minutes before cooking and leave them at room temperature. This alters the protein structure, allowing the meat to retain up to 10% more moisture during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eEven Out the Thickness:\u003c\/b\u003e Chicken breasts taper from thick to thin, which means the tip dries out before the center cooks. Place a sheet of baking parchment over the breasts and gently tap the thickest end with a rolling pin or meat mallet until uniform in thickness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Pan-to-Oven Method:\u003c\/b\u003e Heat a splash of oil in an ovenproof frying pan over medium-high heat. Place the chicken breasts in (skin-side down if skin-on) and sear for \u003cb\u003e3 to 4 minutes\u003c\/b\u003e until deeply golden.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBaste with Butter \u0026amp; Aromatics:\u003c\/b\u003e Flip the breasts over, immediately drop in 25g of unsalted butter, a smashed garlic clove, and a sprig of fresh thyme. Transfer the pan straight into a preheated oven at \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest is Non-Negotiable:\u003c\/b\u003e Pull the pan out when the thickest part reaches \u003cb\u003e72°C\u003c\/b\u003e (carryover heat will push it to the safe \u003cb\u003e75°C\u003c\/b\u003e). Transfer to a warm plate, spoon the pan juices over the top, and let them rest for a full \u003cb\u003e5 minutes\u003c\/b\u003e before slicing. This allows the juices to redistribute, guaranteeing every bite is moist and tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621419298,"sku":"Creedy carver chicken breast 500g","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_Chickenbreasts1_886f0550-c521-4aac-99a4-f29a3d30199b_2b139d2c6c7429f3.webp?v=1771906885"},{"product_id":"creedy-carver-boneless-chicken-thighs","title":"Free-Range Boneless Chicken Thighs 600g","description":"\u003ch4\u003eCreedy Carver Free-Range Creedy Carver free-range Boneless Chicken Thighs 600g\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eFree-Range Boneless Chicken Thighs 600g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoneless free range chicken thighs are meaty and succulent, great for curries and stews.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 600g - appr. 4 thighs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMainland 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Vietnamese Lemongrass Boneless Chicken Thighs (\u003ci\u003eGà Nướng Sả\u003c\/i\u003e)\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eBoneless chicken thighs are the absolute gold standard for Vietnamese lemongrass chicken. Their higher fat content keeps them juicy under high-heat charring, while their irregular, textured surface catches all those fragrant bits of minced lemongrass, garlic, and caramelised sugars.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBruise \u0026amp; Finely Mince the Lemongrass:\u003c\/b\u003e Use only the pale, tender bottom bulb of the lemongrass stalk. Trim the woody root and tough outer leaves, bash the bulb firmly with the side of a chef's knife to release its aromatic oils, and mince it as finely as possible (or blitz it in a food processor with your garlic and shallots). Large stringy bits of lemongrass won't soften during cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Umami-Sweet Marinade Balance:\u003c\/b\u003e Create a classic Vietnamese marinade by blending finely minced lemongrass, garlic, shallot, \u003cb\u003egood-quality fish sauce (\u003ci\u003enước mắm\u003c\/i\u003e)\u003c\/b\u003e, brown sugar (or honey), dark soy sauce, a splash of oil, and a pinch of black pepper. The combination of fish sauce and sugar is what creates that signature glossy, sweet-salty char (\u003ci\u003echáy\u003c\/i\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eMarinate for Maximum Punch:\u003c\/b\u003e Toss the boneless thighs in the marinade and let them steep in the fridge for at least \u003cb\u003e3 to 12 hours\u003c\/b\u003e. The high surface area of boneless thighs absorbs the bold aromatics rapidly.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eHigh Heat for Smoky Char:\u003c\/b\u003e Cook over a hot griddle pan, barbecue, or under a high oven grill. Boneless thighs cook quickly—about \u003cb\u003e4 to 5 minutes per side\u003c\/b\u003e. Because of the sugars in the marinade, watch them closely: you want a deep, caramelized char without completely burning the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eServe Street-Food Style:\u003c\/b\u003e Slice the cooked thighs into thick ribbons across the grain. Serve over warm jasmine rice (\u003ci\u003eCơm Gà Nướng\u003c\/i\u003e) or cold rice vermicelli noodles (\u003ci\u003eBún Gà Nướng\u003c\/i\u003e), topped with crisp cucumber slices, fresh coriander, pickled carrots, and a generous drizzle of \u003ci\u003enước chấm\u003c\/i\u003e dipping sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621484834,"sku":"Creedy Carver boneless chicken thighs 600g","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/boneless_chicken_thighs_3e081ee6b8f5e593.webp?v=1771906915"},{"product_id":"creedy-carver-bone-in-chicken-thighs","title":"Free-Range Bone-in Chicken Thighs | 600g","description":"\u003ch4\u003eCreedy Carver Free-Range bone-in Chicken Thighs 600g \u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range bone-in Chicken Thighs 600g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003eSucculent, plump, and full of natural goodness, this free-range chicken cut elevates weeknight meals and special dinner parties alike.\u003c\/p\u003e\n\u003ch3\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\n\u003ch3\u003eChef’s Tip: How to Cook Golden Succulent Chicken\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCrispy Skin and Moist Meat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLock in natural juices with proper skin searing and temperature control.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry Skin:\u003c\/strong\u003e Pat poultry skin dry with kitchen roll before seasoning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Skin Side Down:\u003c\/strong\u003e Start skin-side down in a hot oven-safe pan until golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish in Oven:\u003c\/strong\u003e Roast at 190°C (170°C fan) until internal temp reaches 74°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Rest for 5 minutes before serving so juices settle.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cem\u003eServing Suggestion: Pair with garlic butter sautéed greens and roasted new potatoes.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e  600g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621550370,"sku":"Creedy Carver bone in chicken thighs 600g","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/chicken_thighs_bf18a1a35dcb0b6a.webp?v=1771906945"},{"product_id":"creedy-carver-chicken-breasts-copy","title":"Free-Range Chicken Supremes 400g","description":"\u003ch4\u003eCreedy Carver Free-Range Chicken Supremes 400g – Creedy Carver Free-Range\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Chicken Supremes 400g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver chicken is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Chicken Supreme Breasts come with the skin and the small wing tip bone still attached..\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eWhy Chefs Love a Chicken Supreme:\u003c\/b\u003e Leaving the skin on allows you to render out the fat and achieve a shatteringly crisp crust, while keeping the meat underneath basting in its own moisture. The attached wing bone helps conduct heat into the thickest part of the breast and retains extra juiciness.\u003c\/p\u003e\n\u003cp\u003eLean, versatile and very tasty, these Free-Range Chicken Supremes are supplied ready to cook, with the skin on to help the meat stay moist during cooking.\u003c\/p\u003e\n\u003cp\u003eWeight 2 x 200g\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Chicken?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"chefs-tip\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 400g  - 2 x Supremes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDelivery:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cspan\u003e   \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMainland 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Restaurant-Quality Pan-Seared Chicken Supreme\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eCooking a chicken supreme is all about leveraging its structure: render the fat under the skin slowly to get it shatteringly crisp, while using the attached wing bone to conduct heat evenly into the centre of the breast without drying it out.\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePrep \u0026amp; Dry-Brine:\u003c\/b\u003e Pat the skin completely dry with kitchen paper. Season the supreme generously with sea salt at least 30 minutes before cooking. This draws out moisture from the surface and draws salt deep into the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eStart Skin-Side Down in a Hot Pan:\u003c\/b\u003e Place a heavy, ovenproof frying pan over medium heat with a splash of neutral oil. Lay the supremes in skin-side down. Don't press them down aggressively—just let them sizzle for \u003cb\u003e6 to 8 minutes\u003c\/b\u003e undisturbed until the skin turns deep golden-brown and crisp.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eButter Baste:\u003c\/b\u003e Flip the supremes over onto the meat side. Immediately drop \u003cb\u003e30g of unsalted butter\u003c\/b\u003e, 2 smashed garlic cloves, and sprigs of fresh thyme or tarragon into the pan. As the butter foams, tilt the pan and continually spoon it over the skin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRoast to Finish:\u003c\/b\u003e Transfer the entire ovenproof pan straight into a preheated oven at \u003cb\u003e200°C (180°C fan)\u003c\/b\u003e for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until the internal temperature reaches \u003cb\u003e73°C–75°C\u003c\/b\u003e at the thickest part near the wing bone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest \u0026amp; Make a Quick Pan Sauce:\u003c\/b\u003e Transfer the supremes to a warm plate to rest for 5 minutes (skin-side up so it stays crisp). Deglaze the hot frying pan with a splash of dry white wine, reduce, then stir in chicken stock and a dollop of double cream or Dijon mustard for an effortless sauce to spoon around the chicken.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49788900147490,"sku":"Creedy Carber Chicken Supreme 2 x 200g","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/Untitled_-_12_August_2026_at_11.15.29_13.jpg?v=1786628837"},{"product_id":"creedy-carver-free-range-whole-chicken","title":"Creedy Carver Free-Range Whole Chicken","description":"\u003cp\u003eOur Creedy Carver free range chickens are a poultry product that not only satisfies your taste buds but also promotes ethical farming practices! These chickens are the result of years of dedication to maintaining the highest welfare standards.\u003c\/p\u003e\n\u003cp\u003eAt Creedy Carver, animal welfare is at the forefront of everything. The chickens are reared in spacious open-air environments, allowing them to roam freely and express their natural behaviours. They have acres of lush pasture to explore, providing plenty of room for exercise, fresh air, and natural foraging.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable sizes-\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.3 -1.5 kg feeds 2-3 people\u003c\/li\u003e\n\u003cli\u003e1.6 -1.8 kg feeds 3-4 people\u003c\/li\u003e\n\u003cli\u003e1.9 - 2.1 kg feeds 5-6 people\u003c\/li\u003e\n\u003cli\u003e2.2 kg plus feeds 6-8 people\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"background-color: rgb(237, 239, 239); color: rgb(50, 50, 50);\"\u003eFounded in 1985, Creedy Carver has specialised in producing the finest Free Range Duck and Chicken for over 30 years with a reputation for great flavour and a high meat yield. The concept is the same now as it has always been, to produce great tasting poultry with a huge emphasis on bird welfare and sustainable farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e Varied pack weights\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Cornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery: \u003c\/strong\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e Creedy Carver poultry is butchered to order in batches and despatched from Primrose Herd weekly on Fridays, for Saturday next-day delivery. Orders placed after Wednesday will not be dispatched until the next Friday, so depending on when you order, please allow for a slightly longer wait time for delivery.\u003c\/p\u003e\n\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master Perfectly Roasting a Whole Free-Range Chicken\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eA free-range bird has walked further, built better muscle structure, and boasts far superior flavour compared to standard factory-farmed poultry. However, because free-range chickens are leaner with less subcutaneous fat, they dry out easily if blasted carelessly. The secrets to success are \u003cb\u003edrying the skin uncovered in the fridge overnight, smearing softened herb butter under the breast skin, roasting over a bed of aromatics at high heat, and pulling at 74°C before resting thoroughly\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Dry-Chill for Shatteringly Crisp Skin\u003c\/h4\u003e\n\u003cp\u003eThe enemy of crisp roast chicken skin is surface moisture, which causes the skin to steam rather than crisp in the oven.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRemove your free-range chicken from its packaging \u003cb\u003e24 hours before cooking\u003c\/b\u003e, pat it dry with paper towels inside and out, and season generously with sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace it uncovered on a wire rack over a tray in the bottom of your fridge overnight. The circulating cold air dries out the skin until it resembles translucent parchment paper—guaranteeing incredible crunch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Butter Under the Skin, Oil on Top\u003c\/h4\u003e\n\u003cp\u003eFree-range breast meat is very lean and needs protection during cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMix softened unsalted butter with \u003cb\u003eminced garlic, chopped fresh thyme, rosemary, lemon zest, and sea salt\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGently slide your fingers between the breast meat and the skin to loosen the membrane, taking care not to tear the skin. Smear the flavoured butter directly onto the breast meat underneath.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRub a small drizzle of olive oil or melted butter over the outside skin to ensure even browning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Season the Cavity, Don't Stuff It\u003c\/h4\u003e\n\u003cp\u003eNever pack the cavity tightly with bread stuffing—it slows down heat circulation, forcing you to overcook the breast meat while waiting for the centre to reach temperature.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eInstead, stuff the cavity loosely with \u003cb\u003ehalf a lemon, a halved bulb of garlic, and a bunch of fresh herbs\u003c\/b\u003e (thyme, tarragon, or rosemary).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAs the chicken roasts, these aromatics steam from the inside out, infusing the meat with delicate flavour without obstructing heat flow.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. Roast over Aromatics at High Heat (200°C \/ Fan 180°C)\u003c\/h4\u003e\n\u003cp\u003eAvoid roasting at low temperatures, which can turn free-range skin rubbery.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat your oven to \u003cb\u003e200°C (Fan 180°C \/ Gas Mark 6)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eScatter thickly sliced onions, carrots, and celery across the bottom of your roasting tin to form a natural trivet for the bird.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSit the chicken on top of the vegetables. As it roasts for roughly \u003cb\u003e45 to 50 minutes per kg\u003c\/b\u003e, the melting butter and chicken juices will drip onto the vegetables, creating a rich base for your pan gravy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Target 74°C at the Thigh and Rest for 20 Minutes\u003c\/h4\u003e\n\u003cp\u003eChecking the internal core temperature prevents serving dry or undercooked chicken.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eInsert a digital probe thermometer into the thickest part of the thigh (without touching the bone). Remove the bird from the oven as soon as it reads \u003cb\u003e74°C\u003c\/b\u003e (the breast will sit around \u003cb\u003e68°C–70°C\u003c\/b\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTransfer the chicken to a warm serving platter and \u003cb\u003elet it rest uncovered for 15 to 20 minutes\u003c\/b\u003e. Do not tent tightly with foil, or the trapped steam will soften the crisp skin. Resting allows the muscle fibres to relax and the juices to redistribute, ensuring every slice is succulent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"1.3-1.5kg","offer_id":50440744042786,"sku":"CC Whole Chicken 1.3-1.5kg","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1.6-1.8kg","offer_id":51746109718818,"sku":"CC Whole Chicken 1.6-1.8kg","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"1.9-2.1kg","offer_id":51746109751586,"sku":"CC Whole Chicken 1.9-2.1kg","price":29.0,"currency_code":"GBP","in_stock":true},{"title":"2.2kg+","offer_id":51746109784354,"sku":"CC Whole Chicken 2.2kg+","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/CC_WHOLE_CHICKWN_SQ_d17988d4135a0d5e.webp?v=1771910351"},{"product_id":"creedy-carver-free-range-whole-duck","title":"Creedy Carver Free Range Whole Duck","description":"\u003cp\u003ePrimrose Herd free-range ducks are from Creedy Carver.\u003c\/p\u003e\u003cp\u003eAll Creedy Carver’s free-range ducks enjoy a large grass covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.\u003c\/p\u003e\u003cp\u003eThree weight ranges are available starting from 1.8-2.2 kg, ideal for 4 people to the largest 2.7 kg plus  to feed up to 6 people.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"background-color: rgb(237, 239, 239); color: rgb(50, 50, 50);\"\u003eFounded in 1985, Creedy Carver has specialised in producing the finest Free Range Duck and Chicken for over 30 years with a reputation for great flavour and a high meat yield. The concept is the same now as it has always been, to produce great tasting poultry with a huge emphasis on bird welfare and sustainable farming.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelivery Information\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e Creedy Carver duck is butchered to order in batches and despatched from Primrose Herd weekly on Fridays, for Saturday next-day delivery. Orders placed after Wednesday will not be dispatched until the next Friday, so depending on when you order, please allow for a slightly longer wait time for delivery.\u003c\/p\u003e\u003cp\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/p\u003e","brand":"Primrose Herd","offers":[{"title":"1.8-2.2 kg","offer_id":50440743649570,"sku":null,"price":24.95,"currency_code":"GBP","in_stock":true},{"title":"2.3-2.6kg","offer_id":51746109227298,"sku":null,"price":33.95,"currency_code":"GBP","in_stock":true},{"title":"2.7 kg plus","offer_id":51746109260066,"sku":null,"price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/raw_duck_2b2f1c04-5894-4deb-bf8f-f63e4504a51e_ef8447d380d3648c.webp?v=1771916344"},{"product_id":"creedy-carver-free-range-duck-legs","title":"Creedy Carver Free Range Duck Legs 450g","description":"\u003cdiv class=\"tabs cm-j-tabs clearfix\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"cm-tabs-content tabs-content clearfix\" id=\"tabs_content\"\u003e\n\u003cdiv id=\"content_description\" class=\"wysiwyg-content\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreedy Carver Free Range Duck Legs 450g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll Creedy Carver’s free-range ducks enjoy a large grass covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContains 2 legs per pack 400-500g\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; color: #323232; background: #EDEFEF;\"\u003eFounded in 1985, Creedy Carver has specialised in producing the finest Free Range Duck and Chicken for over 30 years with a reputation for great flavour and a high meat yield. The concept is the same now as it has always been, to produce great tasting poultry with a huge emphasis on bird welfare and sustainable farming.\u003c\/span\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e450g aprox\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eVacuum-sealed, chilled\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCornwall, UK (Primrose Herd)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eKeep refrigerated below 4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e: \u003cstrong\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin;\"\u003ePlease note:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin;\"\u003e Creedy Carver duck is butchered to order in batches and despatched from Primrose Herd weekly on Fridays, for Saturday next-day delivery. Orders placed after Wednesday will not be dispatched until the next Friday, so depending on when you order, please allow for a slightly longer wait time for delivery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin;\"\u003eDelivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: Master Cooking Free-Range Duck Legs\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eFree-range duck legs are packed with deep, gamey flavour and rich subcutaneous fat, but because the leg muscles work hard, roasting them quickly turns them tough and stringy. The secrets to success are \u003cb\u003edry-curing with salt and herbs overnight to draw out moisture, slow-braising or confiting low and slow until the meat pulls away from the bone, and blasting the skin at high heat at the very end for crisp skin\u003c\/b\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"attachment-container search-images\"\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003ch4\u003e1. Dry-Cure Overnight for Flavour and Tenderness\u003c\/h4\u003e\n\u003cp\u003eDuck leg meat benefits enormously from an advance salt cure, which seasons the meat right to the bone and firm up the flesh.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eMix \u003cb\u003e1 tbsp coarse sea salt\u003c\/b\u003e with \u003cb\u003e2 crushed garlic cloves, 3 sprigs of fresh thyme, 1 crumbled bay leaf, and ¼ tsp cracked black pepper\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRub the salt mixture all over the free-range duck legs. Cover and refrigerate for \u003cb\u003e12 to 24 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBefore cooking, rinse off the salt thoroughly under cold running water and pat the legs bone-dry with kitchen paper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e2. Score the Skin Without Piercing the Meat\u003c\/h4\u003e\n\u003cp\u003eFree-range duck legs have a thick layer of fat underneath the skin that needs to render out during cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePrick the skin all over with a sharp skewer or use a sharp knife to score a fine criss-cross pattern into the fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTake care to cut only through the skin and fat, avoiding the red meat underneath. Scoring gives the melting fat an escape route, preventing the legs from boiling in trapped grease.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e3. Low and Slow Braise or Slow-Roast (150°C \/ Fan 130°C)\u003c\/h4\u003e\n\u003cp\u003eSlow cooking is essential to break down the dense connective tissue in free-range legs into silky gelatin.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eClassic Confit \/ Slow-Roast Method:\u003c\/b\u003e Place the cured legs skin-side up in a small, deep baking dish where they fit snugly. Cover tightly with foil and roast at \u003cb\u003e150°C (Fan 130°C \/ Gas Mark 2)\u003c\/b\u003e for \u003cb\u003e2 to 2.5 hours\u003c\/b\u003e. The duck will render its own fat and gently poach in it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eBraising Alternative:\u003c\/b\u003e Alternatively, sear the legs in a dry pan to render fat, then braise nestled in red wine, chicken stock, star anise, and orange zest for \u003cb\u003e2 hours\u003c\/b\u003e in a low oven.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e4. High-Heat Blast for Shatteringly Crisp Skin\u003c\/h4\u003e\n\u003cp\u003eWhen cooked low and slow, the skin will be soft and pale. You must finish with a flash of high heat to transform it into crackling skin.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarefully lift the tender duck legs out of their rendered fat or braising liquid using a slotted spatula.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace skin-side up on a wire rack over a baking tray and blast at \u003cb\u003e220°C (Fan 200°C \/ Gas Mark 7)\u003c\/b\u003e for \u003cb\u003e15 to 20 minutes\u003c\/b\u003e until the skin turns deep mahogany-brown and blistered.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e5. Save the Rendered Liquid Gold\u003c\/h4\u003e\n\u003cp\u003eNever pour away the fat rendered from free-range duck legs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eStrain the golden duck fat through a sieve into a clean jar and store it in the fridge for up to 3 months.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse it as the ultimate cooking fat for making roast potatoes, frying parsnips, or searing steaks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":50250814652706,"sku":"Duck Legs - 2 pack 500g","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/ducklegs_e248311ac37b8855.webp?v=1771916375"},{"product_id":"creedy-carver-free-range-confit-duck-legs","title":"Cornish Free-Range Confit Duck Legs 450g","description":"\u003ch4\u003eCreedy Carver Free-Range Confit Duck Legs 450g \u003c\/h4\u003e\n\u003ch4\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Confit Duck Legs 450g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver duck is renowned for exceptional flavour and texture.\u003c\/h4\u003e\n\u003cp\u003eDuck confit is the ultimate luxury convenience food. Fresh duck legs are cured in sea salt and aromatics, then gently slow-poached in pure duck fat for hours until the meat is fall-off-the-bone tender.\u003c\/p\u003e\n\u003cp\u003eThis ancient technique locks in deep, savory flavour and incredible moisture. All that’s left for you to do is crisp the skin in a hot oven or pan for 20 minutes—delivering restaurant-quality crispy skin and succulent, melt-in-your-mouth duck at home with zero effort.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eWhy Choose Creedy Carver Free-Range Duck?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e Vacuum-sealed and shipped chilled directly to your kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 450g pack of 2 legs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery: \u003c\/strong\u003eMainland UK only. Deliveries are despatched directly from the farm via Primrose Herd at the end of each week. Order Cutoff for same week is Midnight Tues.\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e👨🍳 Chef’s Tip: How to Serve \u0026amp; Pair Confit Duck\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eSince duck confit is already slow-cooked to perfection, your only job at home is getting the skin \u003cb\u003eshatteringly crisp\u003c\/b\u003e while balancing its rich, decadent flavour.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCrisp, Don't Bake:\u003c\/b\u003e Preheat your oven to \u003cspan class=\"math-inline\"\u003e$220^{\\circ}\\text{C}$\u003c\/span\u003e (\u003cspan class=\"math-inline\"\u003e$200^{\\circ}\\text{C}$\u003c\/span\u003e fan). Wipe off excess surface fat (save every drop in a jar for roasting potatoes!) and place the legs skin-side up on a wire rack over a baking tray. Roast for \u003cb\u003e20–25 minutes\u003c\/b\u003e until the skin turns golden-brown and crackles to the touch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCut Through the Richness:\u003c\/b\u003e Because duck confit is deeply savory and rich, it needs acidity or sharpness to cut through the fat. Pair it with a tart sour cherry reduction, a redcurrant jus, or a bright citrus and watercress salad.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eThe Classic French Sides:\u003c\/b\u003e Serve alongside \u003ci\u003ePommes Sarladaises\u003c\/i\u003e—potatoes thinly sliced and crisp-fried in the reserved duck fat with garlic and fresh parsley—or over a bed of slow-simmered Puy lentils with root vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":50250847158562,"sku":"Free Range Confit Duck Legs 500g","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/ducklegsconfit_1c8feeafbae2f142.webp?v=1771916390"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/collections\/PH_Chickenbreasts1_22bfb527-969e-41e0-95f5-5d453549f4b0.jpg?v=1776292733","url":"https:\/\/shopartisanboxhits.com\/collections\/poultry.oembed","provider":"ArtisanBox","version":"1.0","type":"link"}