Origin & Heritage
SENTINEL-ORIGIN
Chicken
Country Chicken
The Sunday Classic
जब दादी 'मुर्गा' कहती थीं, तो यही समझती थीं। छह हफ़्ते नहीं, चार-पाँच महीने लगते हैं - और वो हर दिन शोरबे में दिखता है, जो फ़्रिज में जमकर जेली बन जाता है। असली पले परिंदे की यही पुरानी पहचान है।
What It Eats
Whatever the orchard gives - insects, worms, fallen grain and greens - plus a evening handful of maize.
How It Is Raised
छह एकड़ में पूरी तरह खुली चराई। सुबह-सुबह निकलती हैं और शाम को ख़ुद ही दड़बे में लौट आती हैं।
Why It Is Worth It
Free movement builds real muscle, so you get lean meat with almost no drip loss. Deep, mineral-rich stock that gels when it cools.
Nutrition
लगभग 148 kcal प्रति 100 ग्राम।
24 g / 100 g
Protein
3.6 g / 100 g
Fat
148 kcal / 100 g
Calories
1.6 mg / 100 g
Iron
At a Glance
- Free-range across 6 acres of orchard
- 120 to 150 days to maturity
- Bone-in stock that sets like jelly
- Best for slow curries, shorba and tandoor
Recipes
Desi Murgi Handi
1 hr 45 min
Serves 5
Ingredients
- 1 kg country chicken, cut on the bone
- 3 onions, sliced
- 4 tomatoes, chopped
- 2 tbsp mustard oil
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 2 tsp red chilli powder
- 1 tsp garam masala
- Salt
Method
- 1 Heat mustard oil until it stops smoking, then fry the onions to deep brown.
- 2 Add ginger-garlic, then the dry masalas, and cook until the oil separates.
- 3 Add the chicken and fry hard for ten minutes without adding water.
- 4 Add tomatoes and salt, cover, and cook on low for an hour and a quarter.
- 5 A desi bird will not go soft in thirty minutes. Give it the time and do not add water early.
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