The hen house has windows overlooking the four cardinal directions, the chickens wake up at sunrise and they fall asleep after sunset. They represent a very slowly growing breed that loves grassy runs. We have created green fields that surround the hen house on all sides to allow the chickens to move freely around their natural environment, stress-free.
Produkt ekologiczny to nie deklaracja czy slogan reklamowy. Zgodność produktu z rozporządzeniem UE w sprawie rolnictwa ekologicznego jest gwarancją jakości, uzyskiwaną poprzez realizację ściśle określonych wymagań. Do hodowli podchodzimy z ogromną starannością i przekonaniem, że najlepsze osiągniemy zgodnie z zasadą „żadnych dróg na skróty”. Dlatego żywimy nasze kurczaki najwyższej jakości ekologiczną paszą polskiej produkcji, która składa się wyłącznie z naturalnych składników pozbawionych chemii i GMO.
The high quality of our products extend to the taste and structure of the meat, the latter being the outcome of the sustainable growth of the chickens. Organic chicken is also a natural choice for those who value healthy food, which has high nutritional values due to higher protein content and lower cholesterol level.
The well-being of the animals is no less important. Weather permitting, the chickens spend more than ⅓ of their lives outdoors. With access to open space that permits free movement and a limited number of chickens in the hen house, the animals live in highly comfortable conditions.
The whole production process of our organic chickens, all the way up to delivering the product to shops, is under continuous supervision of the certification body and the Polish Chief Inspectorate for Commercial Quality of Agricultural Food Products.
Our father, the late Kazimierz Brygier, built a small hen house in Kiekrz near Poznań, where he started a farm that continued developing over the years. In 1980, Kazimierz moved the production to Czerlejnko near Kostrzyn Wielkopolski, not far from Poznań, with the farm taken over by his son and successor Damian Brygier in 2014. In search of innovative solutions and in response to the needs of the dynamically changing market, Damian decided to switch to organic chicken farming in 2018.
1 medium-sized organic chicken
Brine: 4 l pre-boiled cold water, 100 g salt
Spice mix: ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon sweet paprika, ½ teaspoon chili powder, 1 teaspoon salt, ½ teaspoon pepper
Additionally: 3 tablespoon butter
Mix water and salt until salt is dissolved completely. Wash the chicken under running water, put to a pot and add the brine. Let sit in the fridge for 24 hours. The brine should cover the chicken completely.
Take the chicken out after 24 hours and dry well with paper towel. Mix all the spices together and rub them thoroughly into the chicken inside and outside.
Pre-heat the oven to 150°C, arrange the chicken on the grill, pour melted butter over it, rubbing it into the chicken. Put the grill on a deeper baking tray with water inside. Put all this into the oven and roast for about 1–1.5 hours.
Keep replenishing the water under the chicken to have sufficient steam for the roasting for a juicy effect with an appetising crispy skin.
1 medium-sized organic chicken
1 can (about 600 g) peeled tomatoes
2 peeled onions
4 cloves peeled garlic
1 fresh chili pepper
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
1 tablespoon sugar
2 tablespoons wine vinegar
Wash the chicken, dry it with a paper towel and cut into four portions. Add salt and pepper. Heat oil thoroughly in a deep pan or saucepan and fry the chicken chunks until golden. Put the chicken on a plate, and fry finely chopped vegetables in the grease leftover from the chicken.
Add cumin, sweet paprika, smoked paprika and coriander to the vegetables. Fry briefly to “wake up” the aroma of the spices. Add chopped, peeled tomatoes together with the juice. Bring to a boil. Add salt, pepper and a little sugar and wine vinegar to bring out the sweetness of the tomatoes. Add the pre-fried chicken to the pan, cover it with a lid and bake in an oven preheated to 160°C for 40 minutes.
Enjoy with a bread of your choice or with baked potatoes.
2 chickens or 8 chicken legs
4 tablespoons oil
4 spring onions
4 sprigs fresh thyme
40 non-peeled cloves garlic (about 4 bulbs)
half a cup dry white wine
half a cup 30% cream
1 cup poultry broth
salt and pepper
Cut the chicken into 4 pieces. If you are using legs, leave them whole. Add salt and pepper to taste.
Preheat the oven to 180°C. Heat up olive oil in a shallow casserole and briefly fry the chicken pieces on each side until golden brown. Put the meat into a bowl and add finely sliced spring onions and a large portion of thyme to the dish. Fry briefly. Arrange garlic cloves on the onion and thyme and put the chicken pieces on top. Add the remaining cloves of garlic and the remaining thyme. Pour over with wine, cover with aluminium foil and roast for 1.5 hours.
Once roasted, take the chicken out and set aside in a warm place. Peel the cloves of garlic, which have developed incredible softness and a mild aroma. Remove the thyme sprigs and the spring onion – they have already given the dish all their flavour and will be no longer needed. Put the dish with the resulting sauce on the burner and add the broth and cream. Bring to a boil and add the peeled, roasted garlic. Cook for a while until the sauce starts to thicken. Blend it all together and add salt and pepper to taste, if necessary. Pour the sauce over the chicken. It is an excellent and simple dish. The chicken is aromatic and juicy, and the sauce with roasted garlic will delight you with its gentle and slightly sweet taste.
ul. Średzka 1, 62-025 Czerlejnko
NIP: 777 324 23 70
© + ® 2021 Gospodarstwo Rodzinne Damian Brygier