FARM TO PLATE
PETER GORDON BRINGING BOSTOCK
BROTHERS TO THE TABLE
Tucked away in a sunny Hawke’s Bay apple orchard, our Bostock Brothers chickens are living their best life. Our chickens are fed locally grown organic feed and enjoy access to pastures, where they can snack and forage for bugs all day.
Animal welfare is at the heart of everything we do at Bostock Brothers, and sure, raising them this way takes a lot more time and effort, but it’s all worth it for delicious-tasting chicken that has been nurtured from farm to plate.
We were delighted to invite chef Peter Gordon to our farm recently and cook with some of our favourite chicken cuts and local seasonal produce from our friends. We think you’ll love what he’s put together for you just as much as we do.
Happy cooking!
Scan to see more from Peter and to learn more about Bostock Brothers Organic Free Range Chicken
ROAST CHICKEN THIGHS
WITH PANCETTA ON INDIAN SPICED CHICKPEA AND PUMPKIN STEW W MINT RAITA.
METHOD INGREDIENTS
Serves 5 – 7 people (depending on hunger levels)
Chicken
500g boneless chicken thighs – skin on 500g boneless chicken thighs – skinless
8 – 10 strips pancetta
1 Tbsp chopped fresh herbs (rosemary, sage, parsley, tarragon, or thyme)
Generous drizzle of olive oil
Spiced Stew
2 capsicums, red or yellow, cut into strips
4 spring onions, 2 cut into 5cm pieces, 2 thinly sliced
1 tsp smoked paprika
1 white onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1 Tbsp ginger, peeled, grated, or chopped
1 – 2 Tbsp Indian spice mix (e.g. garam masala or tandoori) adjust to heat preference
1 x 400ml can of coconut milk
400g pumpkin or squash, peeled and cut into 3-4cm chunks
1 x 400g can of chickpeas, drained
1 x 400g can of lentils, drained
8 stalks of coriander, cut into 5cm lengths
Mint Raita
½ cucumber grated
½ carrot grated
Leaves from 8 stalks of mint, shredded
1 cup Greek-style plain yoghurt
½ tsp salt
1. Preheat the oven to 200 °c / 190 °c fan-bake. Place a rack in the upper half of your oven. Line your bench with a strip of baking paper. Lay pancetta slices in pairs, slightly overlapping and spaced 15cm apart. Place the skinless thighs “shiny side” down on each pancetta pair. Sprinkle with half the smoked paprika and half the chopped herbs. Fold the pancetta over and roll the thighs into a bundle with the join on the bottom. For the skin-on thighs, lay them skin-side down. Season with salt and the remaining smoked paprika and herbs. Turnover and shape into neat parcels, then season again.
2. Heat an ovenproof frying pan over medium heat. Add 2 tsp oil, then fry the capsicums and the 5cm lengths of spring onion until softened and lightly coloured. Sit the thighs on top. Drizzle on 2 Tbsp olive oil and a little salt and pepper. Roast for 30 minutes, at which point the pancetta, or the chicken skin should be nice and golden. If needed, finish under the grill for colour.
3. Meanwhile, in a saucepan, heat 2 tsp oil over medium heat. Sauté the onion, garlic, ginger, and ½ tsp salt until soft and golden. Add the spice mix and stir for a few seconds, then add the coconut milk. Rinse the can out with ½ a can of water and add that too.
4. Add the pumpkin and chickpeas. Bring to the boil, then reduce to a gentle simmer. Cook until the pumpkin is tender. Add the lentils and cook for 2 more minutes, adjusting the seasoning as needed.
5. While that’s cooking, make the raita. Combine the grated cucumber and carrot with ½ tsp salt and sit at room temperature for 20 minutes. Squeeze out any liquid and discard. Stir through the yogurt and shredded mint.
6. Soak the remaining sliced spring onions in iced water for two minutes. Drain and pat dry. Toss with coriander.
To serve, spoon the pumpkin and chickpea stew into a bowl. Add some of the roast capsicum, top with a chicken thigh, and drizzle with pan juices. Spoon on the raita and scatter the herbs over the top.
“I’m a fan of skin-on chicken thighs, but I have friends and family who prefer it without. Cooking chicken with skin on keeps it juicy, even if you discard it later. Wrapping pancetta (or streaky bacon) around skinless chicken helps keep it moist and adds another layer of flavour. I’ve done a mix, so everyone should be happy.”
“If you’ve roasted a whole chicken, you’ll have bones that you can make your stock from, but failing that, buy a good quality chicken stock or chicken bone broth to poach the breasts in. The stock’s quality will impact the finished dish’s flavour, so buy the best you can. Use whatever fresh, soft herbs you have to coat the chicken. For the pesto, I’ve suggested you buy it to save time, but of course, you can make your own”.
POACHED CHICKEN BREAST
WITH HONEY GINGER ROAST PARSNIPS, BLACKENED BROCCOLI & PESTO
METHOD INGREDIENTS
Serves 5 – 6 people
4 x skinless chicken breasts
1 cup loosely packed soft herbs, no stalks, a mixture of as many of these as you can get: parsley, basil, tarragon, coriander, thyme, oregano, dill, fennel
1 litre of chicken stock or chicken bone broth
1 carrot, peeled, sliced into rounds ½ cm thick
Olive oil
3 – 4 parsnips (approx. 500g), peeled and quartered lengthways
1 finger-sized piece of ginger, peeled, cut into matchsticks
1 Tbsp honey
1 medium head of broccoli (or broccolini), base trimmed
Pesto – you’re favourite from your local store
Flaky sea salt and freshly ground black pepper
1. Preheat the oven to 200*C / 190*C fan forced. Line a baking dish with baking paper and place the oven rack in the upper half.
2. Lay the breasts side by side on a sheet of baking paper. Finely chop the herbs. Scatter half over the top, season lightly with salt and pepper, then turn the breasts and repeat on the other side. Cover and let sit at room temperature for 20–30 minutes.
3. In a wide pan large enough to fit the breasts in a single layer, bring the stock and carrot slices to a boil. Reduce to a gentle boil, cover, and cook for 5 minutes. Taste and adjust seasoning.
4. Lower the chicken breasts into the stock one at a time. If needed, top up with hot water so they’re fully submerged. Return to a gentle boil and cook for 10 minutes. Flip the breasts over and cook for another 7–9 minutes, or until the internal temperature reaches 74°C. To check doneness, slice into the thickest part — there should be no pink remaining. Remove from heat and let rest in the stock for at least 10 minutes.
5. Meanwhile, cook your parsnips. Cut the parsnips lengthways into quarters - if they’re large, cut them into 6ths or 8ths, and remove the core if it’s woody. Toss with ginger, honey, salt, pepper, 2 tsp olive oil, and 3 Tbsp water in the prepared baking dish. Roast for 20–30 minutes, or until golden and tender.
6. Trim the broccoli into long stalks with florets attached. If needed, slice larger pieces lengthwise so they cook evenly. Heat a wide pan (with a lid) over high heat. When hot, add 1 tsp olive oil, then the broccoli. Drizzle another tsp of oil over the top. Let the broccoli char on one side before turning to caramelise the other. Carefully add ¼ cup hot water and quickly cover with the lid (beware of steam). Cook over high heat for 1 minute. Season with salt and pepper.
To serve, divide the roasted parsnips and broccoli among plates or wide bowls. Slice the poached chicken on an angle and lay over the vegetables. Spoon on some pesto, add a few carrot slices from the poaching broth and finish with a ladle of hot stock.
Bostock Brothers is New Zealand’s Only certified Organic Chicken Producer.
Being organic means are chickens are able to roam freely from dusk till dawn on an organic apple and olive orchard in Hawke’s Bay. They’re fed locally grown, certified organic maize, wheat, and barley, just as nature intended.
We don’t use antibiotics, hormones, or GMOs. And unlike anyone else in the country, we air chill our chickens using only cold air, not chlorinated water. This gentle method locks in natural flavour, reduces shrinkage during cooking, and delivers a exceptional tender, juicy texture.
From our farm to your plate, everything we do is rooted in care for our animals, our land, and the food we bring to your table.
“A Maryland is an unboned chicken leg that has both the drumstick and the thigh with the skin on. All it needs is a crisp leafy salad or steamed greens to complete the meal.”
SPICY CHICKEN MARYLAND
ON COCONUT POTATO GRATIN W RED ONION, HERB & CITRUS SALSA
INGREDIENTS
Serves 6 people
Chicken & Potato Gratin
6 x chicken whole legs (Maryland’s)
3 Tbsp Thai-style green curry paste (more or less to taste)
vegetable oil
1.5kg potatoes – my preference is Agria, skins scrubbed, cut ¾ cm thick
1 white onion, thinly sliced
6 cloves of garlic, thinly sliced
½ x 400ml can of coconut milk (freeze the rest for another time)
2 Tbsp desiccated coconut, toasted till golden
Flaky sea salt and freshly ground black pepper
Salsa
1 medium red onion, thinly sliced
1 juicy lime, zest, and juice
2 Tbsp lemon juice
½ bunch parsley, including stalks
½ bunch coriander, including stalks
15 mint leaves
METHOD
1. Heat your oven to 190 °c / 180 °c fan forced. Place the rack in the upper half. Pat the chicken skin dry with paper towels. With the flesh side facing up, use a small sharp knife to make 8 shallow cuts around the thigh bone (to help the curry paste get in). Rub half the paste into the flesh and try not to get any on the skin. Turn the chicken over, brush 1 tsp oil over the skin, and sprinkle with salt. Cover and refrigerate for 1-12 hours.
2. Boil the sliced potatoes in salted water until just done –don’t overcook them. Drain into a colander.
3. While they’re cooking, make the herb salsa. Combine the red onion with the lime juice, zest, lemon juice, and ¼ tsp salt. Let sit for 20 minutes. Roughly chop the parsley, coriander, and mint, then mix with the onion and citrus.
4. Heat an ovenproof pan. Add 1 tsp oil, swirl it around, and then sit the legs in, skin side facing down (You may need to do two batches). Fry for 6–8 minutes without moving to avoid tearing the skin. Turn and cook the other side for 2 minutes. Transfer to a clean plate.
5. Scrape any stuck bits from the pan. Add the onion, garlic, and ½ tsp salt. Add a little more oil if needed. Fry until they soften and caramelise, stirring from time to time to stop them from sticking. Add the remaining curry paste, coconut milk, and ½ tsp salt and bring to a boil, cook for 1 minute. Remove from heat. Using a slotted spoon, lift out half the onion mixture and set aside.
6. Arrange half the potatoes neatly around the pan, seasoning with black pepper. Top with the reserved onions, then layer on the remaining potatoes, pressing down gently.
7. Sit the chicken legs on top, skin side up. Season with salt and drizzle over any collected juices. Roast for 40 – 45 minutes, or until the chicken is cooked through. To check, insert a sharp knife into the thickest part of the thigh near the bone—the juices should run clear.
To serve, scatter the desiccated coconut over the chicken and potatoes and spoon on the herb salsa.
ROAST CHICKEN
W ROAST RATATOUILLE & MUSTARD HUMMUS
METHOD INGREDIENTS
One whole chicken - serves 4
Chicken
1 x size 16 Bostock chicken
Olive oil
50g butter, softened (not melted)
3 Tbsp mixed fresh herbs, roughly chopped – rosemary, thyme, oregano, sage, tarragon (or use 1 Tbsp dried mixed herbs)
2 red onions, peeled and sliced
1 lemon, thinly sliced (skin on)
1 head garlic, smashed to separate the cloves (no need to peel)
1 large carrot cut into ½ cm rounds
½ cup (125ml) white or red wine, or water
Flaky sea salt and freshly ground black pepper
Ratatouille
2 – 3 red or yellow capsicums, seeds removed, sliced into thick strips
1 eggplant, stem removed, cut into 2cm cubes
½ punnet cherry tomatoes
1 tsp mild chilli flakes (more or less to taste)
1 x 400g can chopped tomatoes
Leaves from 8 stalks of fresh mint, torn in half
Mustard Hummus
300g hummus
2 – 3 Tbsp mustard – Dijon, English or wholegrain all work well
1. Preheat the oven to 190°C (180°C fan-forced). Drizzle 1 tsp olive oil into your Dutch oven (roasting pan) and rub over the base. To make the herb butter, mix 1 Tbsp of the mixed herbs into the softened butter with a little salt and pepper.
2. Sit the chicken on a board, breasts facing up, and pat the skin dry with a paper towel. Sprinkle ½ tsp salt into the body cavity then stuff with ¼ of the onions, 1 Tbsp mixed herbs, and 1/3 of the lemon slices.
3. With the cavity facing you, gently poke your fingers between the skin and the breast meat on both sides of the carcass to form two pockets. Use a teaspoon to slide in 1/3 of the butter above each breast and massage it as far as you can. Reshape the skin on the breasts to the original shape then rub the remaining butter over the outside, especially the legs and breasts.
4. Heat the Dutch oven over medium-high, then sauté the garlic, carrot, half the onions, remaining lemon and herbs for 5 minutes. Add the wine, bring to a boil, turn off the heat, nestle in the chicken (breasts up), drizzle with 2 tsp oil, cover, and roast for 40 minutes. Uncover and roast a further 20-30 minutes until the skin colours golden - increase the temperature to 220*C for the last 5 minutes if needed.
5. Insert a knife into the thickest part of the thigh to test if the chicken is cooked, the juices should run clear – not pink. A meat thermometer needs to be 74*C at the thickest part of the breasts. Transfer the chicken to a platter, cover loosely with a tea towel and rest 10-20 minutes. Spoon the vegetables and cooking juices into a bowl and keep warm alongside the chicken.
6. As the chicken roasts toss the capsicums, eggplant, cherry tomatoes, chilli flakes and remaining onions with 2 Tbsp oil, salt and pepper in a dish. roast in the upper part of the oven for 40 minutes, stirring halfway through. Stir in the canned tomatoes and roast 20 minutes more. Stir through the mint and check seasoning.
7. Mix the hummus and mustard in a serving bowl.
To serve, carve the chicken, lay it on the cooked vegetables, and spoon over some of the cooking juices. Serve the ratatouille and mustard hummus on a platter so guests can help themselves.
“Roast chicken is a favourite meal for many, including myself. I use a Dutch oven to keep it juicy, but a regular roasting dish covered with foil for the first 40 minutes also works. Serve with a leafy salad and, if needed, a carb like mashed potatoes, quinoa, or couscous.”
“I just want to congratulate you because what you do here is so important to the environment, and it’s really important to keep Aotearoa a lovely clean and green place”
Peter Gordon
AND ENJOY
A special thanks to Euchre Lodge and Craggy Range