Chicken Run – Raising Chooks Job - Chicken & Broccoli Bake

- Give Up Coffee For Beautiful Breasts
- Welcome to your First Trimester
- Welcome to your Second Trimester
- Welcome to your Third Trimester

Raising chooks is a seven-day-a-week job for WA farmer Matt

About 55km south of Perth, near the town of Serpentine, you’ll find chicken farmer Matt Evans, 37, with more than a quarter of a million white-feathered fowls. Matt’s chickens are “barn raised” in seven large state-of-the-art sheds on the Evans’ 60ha family farm.

Yet he wasn’t always a chicken farmer. Back in 1994, Matt was at university studying agricultural science when his father, Ken, and his mother, Helen, decided to build a chicken farm. The family quickly discovered that the life of a chicken farmer is a busy one. “We operate 24 hours a day, seven days a week,” Matt reveals.

Even in the middle of the night? Yes! If an alarm sounds to announce a problem occurring in one of the sheds, such as a heater going kaput, then up Matt gets. And come 6am, after the chickens begin to wake, Matt must walk through each shed several times inspecting them, their feed supplies and their environmental conditions. “We also control temperature, wind speed, humidity and ammonia levels,” Matt explains. “The computer can turn on a heater in a cold spot in the shed to maintain the optimum temperature for the chickens in that area. On a hot day here, often the best place to be in is the chook shed!” The inspection process is repeated after lunch and again in the evening before the chickens go to sleep, around 6pm.

So, Matt, which comes first, the chicken or the egg? “The chicken! It doesn’t matter what time of the day it is, the animals come first,” he says. “Even on Christmas Day, the chickens are checked before we sit down to lunch!”

The chickens are collected when they are seven weeks old. After all the chickens have fl own the coop, so to speak, the sheds are cleaned out and sanitised, and the whole process starts again.

Tips & Tricks

Select fresh whole chickens or chicken pieces that are plump and pink in colour in undamaged, unopened packages.

Select fresh whole chickens or chicken pieces that are plump and pink in colour in undamaged, unopened packages.

Select fresh whole chickens or chicken pieces that are plump and pink in colour in undamaged, unopened packages.

Store raw or cooked chicken in the fridge at 5°C or lower for a maximum of three days (but only one day for minced poultry). Or freeze it, wrapped in plastic food wrap. Thaw frozen chicken in the fridge overnight. Never thaw chicken at room temperature, as harmful bacteria – Salmonella, Listeria, E. coli and Campylobacter – thrive in the “temperature danger zone” of 5°C–60°C. Cooked chicken should reach 60°C or above.

Benefits Chicken is an excellent source of protein; skinless chicken is low in fat and cholesterol.

Enjoy chicken with basil, beans, chickpeas, chilli, coriander, cream, cumin, fennel, fetta, garlic, ginger, leek, mustard, rosemary, soy sauce, parsley, pumpkin, spinach and zucchini.

Chicken & Broccoli Bake

Chicken & Broccoli Bake

Chicken & Broccoli Bake

Serves 4 Prep 15 minutes

Cook 1 hour 10 minutes

·         3 potatoes, peeled

·         250g broccoli, cut into florets

·         2 tablespoons vegetable or olive oil

·         500g chicken thigh fillets, coarsely chopped

·         420g can cream of chicken soup

·         ½ cup sour cream

·         ¼ cup mayonnaise

·         1 cup panko (Japanese dried breadcrumbs)

·         ½ cup grated tasty cheese

·         ¼ cup freshly grated parmesan

Preheat oven to 180°C/160°C fan-forced. Lightly grease a large ovenproof dish. Place dish on a baking tray.

Place potatoes in a saucepan; cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. When cool enough to handle, thickly slice. Blanch broccoli in a saucepan of boiling water for 30 seconds; drain.

Heat oil in a large frying pan over high heat. Cook and stir chicken for 3 minutes or until browned.

Arrange potato over base of prepared dish. Top with chicken, then broccoli.

Whisk the soup, sour cream and mayonnaise in a jug. Pour over broccoli.

Combine breadcrumbs, tasty cheese and parmesan in a bowl. Sprinkle breadcrumb mixture in dish. Bake for 45 minutes or until chicken is cooked and topping is crisp.

How to prepare fresh chicken

·         Raw chicken Prepare raw chicken away from other food that will be eaten raw, such as fruit and vegetables. Be careful not to let raw chicken juices drip on other food, as this may result in the cross-contamination of harmful bacteria.

·         Use a plastic chopping board and wash the board well after use. Wash all utensils that have touched raw chicken before using them to prepare other food.

·         Don’t wash poultry prior to cooking, as this can actually spread harmful bacteria around your kitchen.

 
Others
 
- Workout Then Cookout You Are A Weekend Warrior (part 3) - Arugula, watermelon & feta salad
- Workout Then Cookout You Are A Weekend Warrior (part 2) - Fully loaded potato salad
- Workout Then Cookout You Are A Weekend Warrior (part 1) - Citrus and spice chicken kabobs
- Perfect Recipe For Healthy People (Part 4) - Fruit frosties
- Perfect Recipe For Healthy People (Part 3) - Rosemary breadsticks
- Perfect Recipe For Healthy People (Part 2) - Masala popcorn
- Perfect Recipe For Healthy People (Part 1) - Baby gem lettuce wraps with sweet chilli sauce
- Surprise Pud In A Mug (part 2) - Spiced apple & date mug pudding
- Surprise Pud In A Mug (part 1) - Choc-nut mug pudding
- Let’s Make A Break For It (part 3) - Nohut yemeği stewed chickpeas
 
 
 
Youtube channel
Top Search
- Losing Weight In A Week With Honey
- Foods That Cause Miscarriage
- 9 Bad Habits That Can Cause Miscarriage
- Grape Is Pregnant Women’s Friend
- What Is Placenta Calcification
- 7 Kinds Of Fruit That Pregnant Women Shouldn’t Eat
- Do Not Miss Sugarcane Juice In Pregnancy
 
Top 10
- Omega 3 fatty acids – what’s all the fuss about ? (part 3) - DHA supplements
- Omega 3 fatty acids – what’s all the fuss about ? (part 2) - Docosahexaenoic acid
- Omega 3 fatty acids – what’s all the fuss about ? (part 1) - The science bit, Alpha linolenic acid
- Your Pregnancy After 35 : Labor and Delivery (part 15) - When You’re Overdue
- Your Pregnancy After 35 : Labor and Delivery (part 14) - Baby’s Birth Presentation
 
 
 
Recipes
- Healthy Recipes for a Vegan Pregnancy : Sides (part 17) - Caramelized Baby Carrots, Roasted Garlic, Zucchini, and Onions
- Chocolate Covered Naartjies - Cauliflower Carpaccio With Watercress And Almond Dressing - Avocado Mousse Topped With Cauliflower And Bacon Crumbs (part 2)
- RECIPE Orange Cointreau jellies : Golden dessert to beat the glut
- BBQ Chicken Around The World (Part 2) - Beer can chicken
- Healthy Recipes for a Vegan Pregnancy : Vegan Breakfasts (part 8) - Vegan Crepes, Tofu Florentine, Quick Hollandaise Sauc uick Hollandaise Sauce, Potato Poblano Breakfast Burritos
- Midweek Meals - These Dishes Promise Smooth Sailing (Part 2) - Lemon and thyme lamb with warm pumpkin salad
- Grill Happy Healthy Family Dinners (Part 5) - Pork and plum skewers
- Healthy Recipes for a Vegan Pregnancy : Soups and Stews (part 4) - Ten-Minute Cheater’s Chili, Thai Tom Kha Coconut Soup , Cold Spanish Gazpacho with Avocado
- Winter Favourites New Ideas Cooking (Part 2) - Mac ’n’ cheese with pumpkin
- Celebrate Christmas Soon In July (part 2) - Roast pumpkin, fennel & brussels sprouts
- Healthy Recipes for a Vegan Pregnancy : Desserts (part 6) - Foolproof Vegan Fudge, Cocoa-Nut-Coconut No-Bake Cookies , Cheater’s Pumpkin Pie Cupcakes
- Budget Meal Planner For This Week (Part 1) - Monday - Spinach & Sausage Penne
- Budget Meal Planner For This Week (Part 5) - Friday - Rendang Beef Noodles
- Homegrown Treasures Time To Harvest (Part 2) - Beetroot & shallot tatins
- Get To Know Your Salad (part 2) - Greens & Berry Salad