Hinton Harvest

Chicken 3 Ways

We are lucky to have such great customers at Bath Farmers market and we know that most of you know how to do a proper chicken justice...but we thought we would share some ways that we like to get 3 different meals out of one of our gm free, antibiotic free chickens. Don't forget to look for the Hinton Harvest logo when buying your chicken on Saturday!

Day One

Roast chicken with lemon and garlic 
Carve one side of the chicken and leave one side for..


Chicken schnitzels


plain flour or gram flour

2  eggs beaten


salt and pepper

lemon zest



1.Carve some large pieces off the chicken, breast and thigh, and hammer them relatively flat with a rolling pin.

2. Heat an oil of your choosing in a wide and shallow frying pan.

3. Combine the flour and paprika together in a bowl, combine the beaten eggs and salt and pepper in a second bowl, combine the grated breadcrumbs and lemon zest in a third bowl.

4. Next take your beaten strips of chicken and coat them in flour and paprika, then dip them in the egg bowl and then finally dip them in the breadcrumb and lemon zest mix. 

5. Shallow fry your schnitzels and serve immediately with a green salad.

DAY Three

Chicken Tagine 
You should have quite a lot of meat left on your chicken carcass and you could do step one of this the night before- on day 2 evening.



4 garlic cloves

4cm ginger fresh

cumin seeds or ground cumin

ground coriander seeds or ground coriander

ground ginger

butternut squash

large tablespoon of honey
1. Place the carcass in a very large covered pan with lots of water  and set to the boil for 2 or 3 hours, checking occasionally that the water level has not gone down too much.

2. After 2 to 3 hours you will have to let the whole thing cool down and then you can remove the bones. you should be left with a very chickeny broth with a fair amount of meat in it.

3. In a seperate frying pan combine the onions and all the tagine spices (apart from the honey) on a low heat to cook them through without burning them, when they are cooked through you can add the cubes of butternut squash and fry these in the spices for 10 minutes or so. 

4. Then add the spice and butternut squash mix to your pot of chicken stock, add the honey and cook thoroughly until everything is heated through and the squash is tender. 

Serve with rice and fresh coriander.


  • Hinton Harvest


  • Garlic Farm


  • Dreamers Farm
  • Southside Farm

ONION, Squash, lemons

  • Phil Collins Mkt Gardener
  • Chris Rich