The Sutton Hoo Chicken Challenge
To celebrate National Poultry Day Sutton Hoo Chicken invited 8 Suffolk chefs and foodies to see how many meals they could make from 1 whole free range Sutton Hoo Chicken. Our winning foodie managed a whopping 8 meals from their Sutton Hoo Chicken, here’s how.
The Sutton Hoo Challenge, was created to encourage customers to get more than one meal out of their roast chicken. The idea behind it is to show consumers that our chickens are great value for money and why they are so different from a regular supermarket chicken. Even though the cost of the chicken is more than a regular chicken, we want to get across that a bigger free-range chicken is much tastier, better for you and can go a lot further.
The brief was sent out to our Suffolk based chefs and foodies along with a whole 2kg Sutton Hoo Chicken. We asked all participants to share their recipes by posting Instagram stories and photos of the meals they had made out of the chicken. The challenge was huge success with some fantastic recipe ideas and stunning photography.
Congratulations to our winner, Tony from Food Diary Home and Travel who made 8 amazing dishes and a huge thank you to everyone who took part – we have been so delighted with all the entries. It is great to see just how many different meals you can get out of just one of our slow grown Sutton Hoo Chickens.
If you want to have a go yourself, a Sutton Hoo Chicken can be simply roasted in the oven for a family lunch and the leftover meat can be used in salads, curries or stir fries and the leftover bones and juices can be used to make stock or soup. You can also joint your chicken up into 2 breasts, 2 thighs, 2 drumsticks, 2 wings and the leftover bones can be saved to make a lovely homemade stock.
Tony - Food Diary Home and Travel
The winner of the Sutton Hoo Chicken challenge, with 8 amazing dishes created! Recipes included Vietnamese chicken pho, hot buffalo chicken wings, chicken satay with pickled cucumber and sausage and sage stuffed chicken thighs wrapped in bacon.
Follow Tony on Instagram here.
Chef James Jay
Some of the recipes included roast chicken with all the trimmings, chicken ramen and chicken thighs with fries and slaw.
James Jay is head chef at the Easton White Horse.
Jen - Suffolk Food Blog
Jen produced 5 recipes: roast chicken (with leg and thigh joints removed), chicken stock, roast chicken & avocado sandwiches. In addition to this she did a chicken quarters tray bake with sweet potatoes and asparagus and a ramen with pork belly slices and marinated eggs and homemade chicken broth.
Read the Suffolk Food Blog here.
Ruth - Suffolk Foodie
Ruth made 5 delicious recipes including:
Canapes of garlic Butter sautéed heart and liver on toast, roasted crown stuffed with lemon wedges, rosemary and garlic, left over breast meat club sandwich, southern fried legs and wings and a risotto with stock made from the carcass and the last nuggets of cooked chicken from the carcass.
See the full report on her blog.