The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called kippen, kippenvlees.
Free-range chicken is available all year from Dutch producers. Free-range chicken is sold all year.
Slow-growing outdoor chickens are raised in rounds through the year, so farms have them most months. Whole birds are the norm.
A slow-grown bird is longer in the leg, has yellower fat and takes more chewing than a supermarket chicken.
Protein, niacin (B3), vitamin B6, selenium and phosphorus; dark meat has more iron and zinc than breast.
To get the most: Eat the dark meat and the skin of a slow-grown bird, and simmer the carcass: the stock carries collagen and glycine that the breast lacks.
On our nutrient density chart, a normal serving of chicken thigh with skin (120 g) gives about half a day's selenium and about half a day's vitamin B3, counting what your body absorbs.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Roast whole and make stock from the carcass the same evening.
Roast the whole bird, then simmer the carcass, neck and feet for stock. Livers and hearts fry in a minute.
14 producers in The Field Guide sell free-range chicken, each checked against our inclusion criteria and listed by province.
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