R & R Roosters | Public figure
R & R Roosters
Phone: +61 407 358 333
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25.01.2022 Its been a bit of a foggy, cold start here this morning but the boys are starting to enjoy the first warm rays of sun breaking through. We are back to processing and are are prepping for a big week this week. Happy Monday.
25.01.2022 They are predicting a hot one here today (about 41 Degrees Celsius), it’s days like these we are really thankful that our boys are strong & hardy. They certainly won’t enjoy today but as long as they have a fresh, clean water supply (which I will be checking multiple times today) they will cope absolutely fine. #eatrooster #nowastefarming #slowgrownchicken #knowyourproducer #australiansummer
25.01.2022 Free Range Friday!!!! The second batch of free range boys have been out for a couple of weeks but are only just now getting brave enough to leave the coop and go for a wander - with this lovely fresh grass to nibble on, they couldnt resist any longer.
24.01.2022 We offer a very affordable, humane euthanasia service for excess roosters, or even better, we can process them for your table - waste not, want not.
24.01.2022 4 weeks old and going through the ‘awkward’ stage, still a bit cute though. .....almost time to leave the brooder....
23.01.2022 Thank you to Feather & Bone for featuring our first batch of Free Range Rooster. Exciting times ahead.
23.01.2022 Just jokes...we will be fine but it’s going to be a long, hot weekend. 40 degrees today, 41 tomorrow.
22.01.2022 Free Range Friday mixed with a bit of interesting fact Friday today. The domesticated chickens most predominant ancestors are the red jungle fowl - These birds live under the safety of the canopies on the rainforest floor to protect them from overhead predators. We see this instinct in our free range birds as they spend most of their day under the cover of this shrubby area of their paddock. Happy Free Range Friday.
22.01.2022 Special shout out today to all the Australian farmers that provide us with the freshest and best food in the world!!!! #agdayau
21.01.2022 Today we celebrate our 2nd Birthday!!! It has not been easy but we are so proud of what we have achieved!!! #eatrooster #nowastefarming #heritagebreedchickens #slowgrownchicken #knowyourproducer #birthday
21.01.2022 Its Free Range Friday!!! These boys (along with the other more camera-shy boys) will be available exclusively through Feather and Bone Providore in just over a months time. But until then, we will keep updating you on their progress. Have a great weekend!
21.01.2022 Just had to share this..... This would be a perfect recipe for rooster. #Repost @karen_martini with @make_repost ... Chicken Diavolo, Our dinner just went in the oven One of my faves if you get organised early, the results is soooo good the bird just falls off the bone and is melt in the mouth. and its a bit of a set and forget recipe. In the oven covered for 2 hours 150 c , 1.8 kg Bendele chook split in half, rubbed with 1 1/2 tablespoons salt flakes and black pepper and 1 teaspoon chilli powder, 2 sprigs each rosemary, thyme, and some bay leaves, 1 tablespoon dried oregano, 1 brown onion sliced in 3 rings skin and all some smashed garlicx 3 cloves , 2 tablespoons white wine vinegar juice half lemon and throw the lemon in and 250 mls good chicken stock, and after 2 hours uncover and turn the heat up 220 c or grill on and brown for 10 mins, and serve with the juices, with roasted potatoes or if you cant be bothered through some thick potato slices in with the chook !!! look out for the finished snap later. See more
20.01.2022 #Repost @lisafeatherby with @make_repost Hunters-style braised chicken This is a take on chicken cacciatore (meaning hunter in Italian) for a wintery Sunday lunch. Like coq au vin, its one of those classic comfort dishes that you just keep coming back to. Its so easy to make, light but moreish at the same time. Ive used cherry tomatoes, as you can get them all year round, though Italian canned cherry tomatoes are perfect, as they are preserved at their seasonal peak. ...I serve this with creamy polenta, and some fresh crusty sourdough is also lovely for mopping up the juices. Serves 4-6 Prep time 15 mins Cook time 1 hr 2 tbsp extra-virgin olive oil 1 chicken, jointed off the carcass (reserve carcass for stock; see note) 8 thin slices salami, Ive used a mild salami here, but use your preferred style 3 rosemary sprigs, a few leaves reserved to garnish 2 thinly sliced garlic cloves 2 cups mixed cherry tomatoes, larger ones halved 8-10 olives, such as kalamata 120 ml dry white wine 1. Preheat oven to 180C. Heat half the oil in a casserole over high heat. Add chicken pieces and sear skin side down without turning until golden-brown (3-5 minutes). Set chicken aside. 2. Add salami to pan and then turn occasionally until golden-brown (1-2 minutes), then set aside with chicken. Add garlic and rosemary and stir until fragrant, then deglaze with wine and reduce by half, then add tomatoes and olives, return chicken to pan, cover and braise in oven until chicken is tender (45-50 minutes). 3. To serve, remove chicken from pan and reduce sauce if needed. Return chicken, drizzle with remaining extra-virgin olive oil, scatter with a few fresh rosemary leaves, and serve with polenta or a potato puree, or some crusty bread and a salad on the side. NOTE I always joint a whole bird, carving the breasts off the bone so you have the carcass to make stock. You can just use chicken pieces, such as halved thighs or whole drumsticks, the flavour from meat the bone is even better. For the best result, leave the jointed pieces uncovered in the fridge seasoned lightly with salt overnight, so the skin dries out, and the overnight seasoning flavours the chicken.
20.01.2022 As long as we eat eggs, there will be roosters - it doesnt matter whether your eggs are from free range, pastured, caged, barn or even if you have your own hens at home - for every egg-laying hen there was also a rooster - a rooster which has the best meat for flavour, texture and nutrients - but just takes longer to grow.
19.01.2022 Cant believe its Free Range Friday again already!!!! The free range boys were choosing to stay in the coop today and are just enjoying some relaxing sun bathing time - Sounds to me like the perfect way to spend a Friday. How nice is this warmer weather? Happy Friday.
17.01.2022 Just hanging out with the barn boys.
16.01.2022 We see this all the time!!!!! I think we are the only people in the world that are disappointed when we find a hen.
16.01.2022 TGIF!!! Today was a good day to show you a day in the life of these boys - it had just started sprinkling when I took these - some boys had made a run for the cover - some were still enjoying a dust bath and some were still out having a wander - they don’t need their feeders put outside to entice them out, they go out because they want to and come back in when they want to.
16.01.2022 Conveniently this means we get to have a break from processing this week. Dont worry though there are plenty more roosters coming through so we will be back to normal next week.
15.01.2022 Check out that comb!!! #impressive
15.01.2022 Both these birds were fed the same, lived the same happy, free range life in the same private growers backyard, they were both dispatched and cleaned by the same person in exactly the same method and yet look at the difference!!!? While there is nothing wrong with the fast-growing meat bird as a good, cheap protein source. We (as growers & consumers) cannot continue to believe that we can speed up the growing process and force colour, flavour & texture into a chicken that is ...only 5-8 weeks old just simply by giving it a few weeks on grass - it doesnt work like that!!! Genuine flavour, colour and texture come from genetics, muscle maturity and time......lots of growth time. Unfortunately in a bigger is better, fast paced, low cost world this is not always the viable option but if you are ever in the position to be able to purchase a slow grown chicken, order it in a restaurant or grow & process your own - give it a try - see and taste the real difference for yourself. Big thanks to @bec_loves_food_ for allowing us to share her own personal experience and to use her photo which perfectly depicts our personal belief. (Sorry for a very long post ) See more
14.01.2022 Coq Au Vin! The real thing! Using real rooster! The perfect winter warmer. Who else wants this for dinner tonight? ... (Thanks to Chef James for the pic) See more
12.01.2022 Well, we made it!!! One hot weekend down, many more to come in the summer ahead.
12.01.2022 Made it through Saturday now we just have to make it through today (already 35 degrees at 9:45am) The boys are coping incredibly well! #eatrooster #nowastefarming #knowyourproducer #heritagebreedchickens #springinaustralia
12.01.2022 We have become accustomed to the huge, soft, relatively flavourless meat birds we find in supermarkets and butchers as being what chicken should be..... We think otherwise - this is a healthy-sized meaty bird with amazing chickeny flavour and great texture, as well as being sustainable.
09.01.2022 #Repost @thechickensoupproject with @make_repost Chicken Noodle Soup, two ways from @alicekiandra.adams Generally when I buy chicken from the butcher, I ask for a whole chicken & cut it into different pieces that I can stretch over a few meals. Maybe rough cut pieces for a Roman chicken stew, with the breasts cut into fine slices to grill with rosemary & garlic. ... Often Roman butchers are ready with their large knives, eager to cut up the bird, carcass & all, but, apart from hating the spindly rib bones in my Pollo alla Romana, I like the carcass cut out separately for brodo, most often destined for risotto or the freezer. When the schools closed at the beginning of the virus, the kids had been hassling me about the brightly coloured packets of noodles on the shelves at the Alimentari down the street, where we go for chocolate & junk. You can have Two Minute Noodles when you are at University I suggested, lets make our own. We bought the chocolate & went home to make a broth, & fine egg noodles using @Carla_Tomasis basic pasta recipe. It was during the heart of lockdown when we made this soup so the Asian bowls were missing bits like coriander, which Emma & Alberto made up for with generous slugs of soy sauce. Serves 4. For the broth: 4 litres of cold water 1 chicken carcass plus couple of pieces - leg or thigh1 onion1 carrot, chopped roughly 1 large stick of celery, leaves on 10 peppercorns 3 bay leaves 6-10 nice thick parsley stems Rinse the chicken well & place in a large pot along with the roughly chopped onion, carrot & celery with the leaves on. Fill the pot with cold water & add peppercorns, bay leaves & parsley stems. Start the ball rolling on a medium-high heat, & reduce to a simmer once it has come to the boil. There will normally be some scum that rises to the surface of the pot which can be skimmed off with a slotted spoon. Let simmer over a low flame, uncovered, for as long as you you can, from 2 to 4 hours. If there are whole pieces of chicken in the stock, fish these out once they have poached, about 45-60 minutes depending on the size of the pieces. Pull all of the good flesh, especially the oyster on the underside, off. See more
08.01.2022 This fog is just not lifting this morning!!!!
08.01.2022 Just a little something we have been quietly working on...... Free Range, Slow Grown Rooster!!!!! The first batch has been a success and we will soon be putting another batch out. These boys have had 11 weeks on pasture!!! #freerangerooster #eatrooster #nowastefarming #knowyourproducer
08.01.2022 Its not very often we get a rooster left over but this week, we got this little guy who was just too small to make the cut, so we got to eat him! Swipe to the next photo to see how much meat I got off this tiny boy....not bad for a undersized chicken thats not meant to be a meat bird!
06.01.2022 We have nesting birds everywhere on the farm! Kookaburras are in one tree, corellas in another and these guys too!!! Spring is here!!!
06.01.2022 A lot of people are shocked when they learn that ISA Brown Roosters are actually white unlike their hen sisters which are brown....this is why.
05.01.2022 Perfect blue skies for this gorgeous winter morning. Have a great Friday.
05.01.2022 #Repost @thebaldchefau with @make_repost Lemon and Egg Rooster Soup I am excited to give this recipe a go by Thebaldchefau... (Find the recipe here: https://thebaldchefau.com//home-grown-rooster-immunity-sto) Have you made any great recipes lately with rooster?
04.01.2022 Throw back Thursday to this date last year - instead of rain this year we are expecting a hot, 31 degree day what a difference!!!
04.01.2022 Does this photo show what you think of when you think of a barn raised meat bird? ......Probably not. We do barn raising very differently than the traditional style with low densities (lower than free range requirements), perches & of course a completely different breed of bird.
04.01.2022 Happy Free Range Friday!!! Thought we would have a bit of fun this Friday and make a little video of the boys. There are so many ethical & welfare related benefits to eating rooster, here are just a few.
04.01.2022 Just a small sample of our barn raised roosters that we processed last night. This is a chicken meat that we genuinely feel proud to be able to produce. FLAVOURFUL, ETHICAL, SUSTAINABLE.
03.01.2022 Almost forgot its Free Range Friday!!! Here are some of the boys today enjoying the space and the warm winter sunshine. Happy Friday Everyone
02.01.2022 Isa Brown POL hens available - $25 ea. About 20 weeks old. Pick up only. Please PM for details.
02.01.2022 Next bunch of boys were delivered late last night....I could sit and watch these cuties all day. #eatrooster #nowastefarming #knowyourproducer #heritagebreedchickens #slowgrownchicken
02.01.2022 Some of our Isa Brown boys in the barn, coming along very nicely.
02.01.2022 Apparently word is catching on about the great laying box. Why havent we moved the bobcat you may ask??? Well of course it has a flat battery We still have some of these incredibly friendly girls available if you would like some for yourself.
02.01.2022 We are always learning.... A lesson learnt this week; If you leave your bobcat near laying hens, it will soon become their favourite laying box.
02.01.2022 Still my absolute favourite way to cook our rooster, so easy for a amateur cook like me but so, so tasty!!! Although, mine never looks this good!! #Repost @lecoqrico_paris with @make_repost ... The secret of a crispy skin ? Slowly cooked in a broth before getting gently roasted helps the skin to relax. #lecoqricoparis #eatrooster #heritagebreedchickens #nowastefarming #slowgrownchicken See more
02.01.2022 #Repost @adamliaw with @make_repost Tonights dinner. Another way to cook a whole chicken. Toriyasai nabe. This is a specialty nabe/hotpot from Ishikawa prefecture. I use a whole slow-grown chicken, jointed and deboned- the bones are used to make stock, breast minced with some of the fat and softened cartilage to make the farce for tsukune, thigh sliced and wings jointed. The stock is combined with miso and a few other seasonings to make the nabe soup base. Other ingredients in the pot are Chinese cabbage (pre-boiled to save time), spinach, enoki, spring onions, beansprouts, tofu and carrot.
01.01.2022 Congratulations to our Corella parents, it looks like they have successfully hatched 3 chicks!! Can you spot the 3 little corella chicks popping their heads out?
01.01.2022 Hmmmmm, I think someone doesnt belong in this picture.
