Our Chickens &
Our flocks thrive on a wholesome diet of certified organic, lush green grass. We grow our own feed, including corn and barley, which ensures our chickens are consuming the best of what Hawke’s Bay has to offer.
Nurtured as baby chicks our organic chickens are housed in clean, state of the art, solar powered ‘French Chalets’ which have windows allowing them to roam as free as they please, enjoying the fresh, green grass and environment, but protected from cold weather and predators.
We focus on quality, not quantity and are committed to producing superior tasting chicken, which has been nurtured from the pasture to your plate. Bostocks will deliver premium, succulent chickens.
Our organic chickens live twice as long as any conventional free range chicken and enjoy a better life because they are:
Bostock’s Organic Free Range Chickens are raised on an organic apple orchard in sunny Hawke’s Bay.
Ben Bostock grew up on his family apple orchard in Hawke’s Bay and is now adding a taste of protein to his families proud organic growing history by producing pure tasting, organic chicken.
Ben has grown up with a passion for healthy, safe growing processes where there is control
His father John Bostock is the pioneer of commercial organic apple production in New Zealand, so Ben has grown up with a passion for healthy, safe growing processes where there is control – which means no chemicals, no antibiotics, no hormones and no genetic modification. Welfare and quality are Ben’s key focuses.
While working for a meat export company in Auckland, Ben saw how far removed the sheep and beef farmers were from their markets. He saw an opportunity to produce a product where he controlled the whole process from the pasture to the plate – where he could grow the food, grow the chickens and distribute them to market.
Ben had the perfect environment to grow organic chickens. There was no better location than his organic family orchard in Hawke’s Bay to make his dream a reality and so the journey began! Ben researched international poultry practices, which included trips to France to see how he could produce some of the best organic chicken in the world. The French take their chicken and their freedom very seriously. Superior tasting, succulent chickens are part of French culture and identity.
Ben wanted to produce the same premium poultry in New Zealand and give the Kiwi consumer an unforgettable experience. The key to the French success is nurturing, feeding and raising chickens well.
Determined to give his organic chickens the best life, Ben purchased some ‘French Chalets’, which are state of the art, clean, spacious and solar powered. They have a solar operated feeding system and windows, which enable the chickens to roam freely outside once they’re fully feathered. The chalets are also mobile and can be moved regularly to ensure the flocks have fresh grass all year around.
Ben established Bostock’s Organic Free Range Chicken in June 2014. His vision is to educate Kiwi consumers about where their food comes from and the benefits of eating organic chicken. Ben enjoys running a successful business that meets all welfare standards, is kind on the environment and is economic and sustainable.
No chemicals, no antibiotics, no hormones and no genetic modifications.
Kind on the environment, economic and sustainable.
For a juicy, succulent roast size 16 whole chicken – pre–heat a fan oven to 175C and cook the chicken for 1 hour 40 minutes or until the juices run clear.
Portuguese Chicken Skewers
1 dried bay leaf, coarsely torn
2 garlic cloves, coarsely chopped
2 tsp sweet paprika
½ tsp ground chilli
Finely grated rind and juice of 1 lemon
50 ml olive oil
1.2 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces
To serve: flatbread, such as pita, warmed
4 vine-ripened tomatoes, cut into wedges
250 gm mixed small tomatoes, such as cherry and yellow teardrop, halved
½ Spanish onion, thinly sliced
50 ml extra-virgin olive oil
1½ tbsp aged red wine vinegar, or to taste
Pound bay leaf and 1 tsp sea salt in a mortar and pestle to a fine powder, add garlic and spices and pound to combine. Stir in lemon rind and juice and oil, transfer to a large non-reactive bowl (see cook’s notes p242), add chicken, stir to coat. Set aside to marinate (10 minutes), then thread onto metal skewers (see note).
Preheat a char-grill pan over high heat, then cook skewers, turning and basting occasionally, until cooked through (6-7 minutes).
Meanwhile, for tomato salad, combine ingredients in a bowl, season to taste and toss to combine. Serve with chicken skewers and warmed flatbread.
Note Use wooden skewers if metal ones are unavailable; soak them in water for 30 minutes to prevent them from burning.
Grilled Butterflied Chicken with Salmoriglio
1 chicken (about 1.8kg), butterflied
1 tbsp olive oil
1 tbsp rosemary
1 garlic clove, finely chopped
To serve: lemon halves
Salmoriglio 1 garlic clove, crushed
2 bunches oregano
60 ml (¼ cup) extra-virgin olive oil
Juice of 1 lemon
Place chicken in a plastic bag with oil, rosemary and garlic, season well, seal, then massage chicken through bag to coat well. Refrigerate to marinate (at least 2 hours or overnight). Bring to room temperature an hour before cooking.
Heat a barbecue to medium-high heat and grill chicken, turning often, until golden and the juices run clear when the thigh is pierced with a skewer (20-25 minutes).
For salmoriglio, pound garlic and a pinch of salt to a paste with a mortar and pestle. Add oregano, pound to a paste, then stir in olive oil and lemon juice and season to taste. Serve with chicken and lemon halves on the side.
Grilled Turmeric Chicken with Kohlrabi and Pineapple
1 Bostock’s Organic chicken, (1.6kg)
6 cm piece of turmeric, coarsely chopped
2 garlic cloves, finely chopped
1 lemongrass stalk (white part only), finely chopped
½ pineapple, cut into wedges
To serve: lime wedges
4 small green chillies, thinly sliced
1 garlic clove, crushed
2 tbsp crushed light palm sugar
60 ml (¼ cup) each lime juice and fish sauce, plus extra to taste
1 large kohlrabi (500gm), sliced into julienne
3 red shallots, thinly sliced
½ cup torn mint
Preheat oven to 230C and place a char-grill pan over high heat. Score chicken deeply all over and place skin-side up on char-grill pan. Pound turmeric, garlic and lemongrass to a coarse paste with a mortar and pestle, season to taste and spread over chicken skin, then turn and grill until golden and charred. Transfer to an oven tray skin-side up and roast in oven until cooked through (16-20 minutes).
Meanwhile, clean char-grill pan and grill pineapple, turning once, until golden (3-5 minutes).
For kohlrabi salad, pound chillies and garlic with a mortar and pestle until finely crushed, add palm sugar, pound to combine, then stir in lime juice and fish sauce. Season to taste with extra fish sauce.
Vietnamese chicken wings
125 ml (½ cup) fish sauce 135 gm
(½ cup) crushed light palm sugar
4 garlic cloves, pounded to a paste in a mortar and pestle
2 small red chillies, finely chopped
2 tsp soy sauce
1 kg chicken wings
400 ml sunflower oil
To serve: thinly sliced spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber slices and steamed rice (optional)
Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.
Heat oil in a wok to 170C or until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper. Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.
Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.
The key to success is nurturing, feeding and raising the chickens well.