{"title":"Organic Bones \u0026 Offal","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNose-to-tail nourishment, the natural way. Discover nutrient-dense cuts perfect for broths, pâtés, and slow-cooked comfort.\u003c\/p\u003e","products":[{"product_id":"organic-beef-stock-bones","title":"Organic Beef Stock Bones","description":"\u003cp\u003ePacked with flavour and nutrients, these organic beef bones are brilliant for boiling up homemade stock. Butchered into pieces to make the cooking process easy as pie.\u003c\/p\u003e\n\u003cp\u003eUse your stock to whizz into soups and sauces to add incredible depth of flavour.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 144 Kcal\/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur beef stock bones are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Stock Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg beef bones \u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e10-12 whole black peppercorns\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons apple cider vinegar (or white wine vinegar)\u003c\/li\u003e\n\u003cli\u003e2-3 litres cold water (enough to cover the bones)\u003c\/li\u003e\n\u003cli\u003eSalt to taste (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Bones (Optional but recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare Bones:\u003c\/strong\u003e Place the beef bones in a single layer on a roasting tray. You can also add any additional vegetables like onions, carrots, and celery to the tray for extra flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast the bones in the oven for 30-45 minutes, turning occasionally, until they are well-browned and caramelised. This step adds depth of flavour to your stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Stock Pot:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer Bones:\u003c\/strong\u003e Remove the bones from the oven and transfer them to a large stock pot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Vegetables:\u003c\/strong\u003e Add the quartered onion, chopped carrots, celery, and smashed garlic to the pot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Roasting Tray (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If you have roasted vegetables and bones, pour a small amount of cold water or white wine into the roasting tray and use a spatula to scrape up any browned bits. Pour this liquid into the stock pot. This helps capture all the flavour from the roasting tray.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Remaining Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Tomato Paste:\u003c\/strong\u003e Stir in the tomato paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Herbs and Spices:\u003c\/strong\u003e Add the bay leaves, dried thyme, dried rosemary, and whole black peppercorns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Vinegar:\u003c\/strong\u003e Pour in the apple cider vinegar. This helps to extract minerals from the bones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Water:\u003c\/strong\u003e Pour enough cold water into the pot to cover the bones and vegetables by about 2.5 cm (1 inch).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBring to a Boil:\u003c\/strong\u003e Bring the mixture to a boil over high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkim Foam:\u003c\/strong\u003e Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface with a ladle or spoon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Cover the pot and let the stock simmer gently for 6-8 hours. You can also use a slow cooker on low for the same amount of time if you prefer. If the water level decreases too much, add more water to keep the bones covered.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStrain the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove Bones and Vegetables:\u003c\/strong\u003e Once the stock has simmered and developed a rich flavour, remove the bones and vegetables with a slotted spoon or tongs and discard them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain:\u003c\/strong\u003e Pour the stock through a fine-mesh strainer or cheesecloth into another large pot or bowl to remove any remaining small particles. You can strain it again if necessary for a clearer stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool and Store:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the stock to cool to room temperature. If you want to speed up cooling, place the pot in a sink filled with ice water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkim Fat:\u003c\/strong\u003e Once cooled, the fat will rise to the top and solidify. Skim off and discard the fat if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore:\u003c\/strong\u003e Store the stock in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months. If freezing, consider portioning the stock into smaller containers for convenience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your rich and flavourful homemade beef stock! Or enjoy a \u003c\/span\u003ehassle free life you can buy our ready to enjoy \u003ca title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/beef-bone-b\"\u003eBeef Bone Broth.\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"kk-content\"\u003e\n\u003ca id=\"show-more\" href=\"#read-more\"\u003eRead More\u003c\/a\u003e\n\u003cdiv id=\"read-more\"\u003e\n\u003ch2\u003eCertified Organic Beef Bones for Real Flavour\u003c\/h2\u003e\n\u003cp\u003eIf you're after high-quality \u003cstrong\u003ebeef bones\u003c\/strong\u003e to brew up the richest, tastiest stock you've ever made, you've come to the right place. Our certified \u003cstrong\u003eorganic beef bones\u003c\/strong\u003e will take your soups, sauces and stews to the next level.\u003c\/p\u003e\n\u003ch2\u003eNot Your Average Supermarket Stock Bones\u003c\/h2\u003e\n\u003cp\u003eOur \u003cstrong\u003ebeef meat bones\u003c\/strong\u003e aren't the usual mass-market fare you can get in the supermarket; they're chosen with care from cattle that have been raised well, and pasture-fed in fields that have healthy soil. That means when you add our bones, you're tasting real, hearty flavour, not additives.\u003c\/p\u003e\n\u003cp\u003eWhen you pop them in your broth and let them bubble away, they break down slowly and turn your stock a lovely golden colour and a texture that is rich, thick, and full of flavour you just can't get from plain old bones.\u003c\/p\u003e\n\u003ch2\u003ePure Beef Meat Bones, Nothing Else Added\u003c\/h2\u003e\n\u003cp\u003eIf you're shopping online to \u003cstrong\u003ebuy bones for broth in the UK\u003c\/strong\u003e, you'll appreciate our \u003ca href=\"\/\"\u003ecertified organic\u003c\/a\u003e credentials. Everything is grown, raised and handled to high standards. The cattle roam the pasture, eat well, live well, and when the bones come to you, they carry all that goodness. You're not getting the by-product of industrial farming. You're getting a clean, honest base ingredient that'll make everything you cook taste better.\u003c\/p\u003e\n\u003ch2\u003eFrom Soup to Stew: Endless Possibilities\u003c\/h2\u003e\n\u003cp\u003eWe often get people asking us how they can use our \u003cstrong\u003ecow bones\u003c\/strong\u003e, and we tell them this. Pop them into a large stockpot with a chopped onion, carrots, celery, garlic, a splash of vinegar, and a dash of cold water. Simmer it to allow the flavour to build. Strain and freeze in lunch-size portions. Then use that stock for soups, risottos, gravy, braises, the lot. Because you've started with quality \u003cstrong\u003ebeef meat bones\u003c\/strong\u003e, you'll still be enjoying rich-tasting flavours for weeks on end.\u003c\/p\u003e\n\u003cp\u003eOptional tips to make it extra special:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eRoast First for Depth:\u003c\/span\u003e Before simmering, roast your \u003ca href=\"\/collections\/organic-grass-fed-beef\"\u003ebeef meat\u003c\/a\u003e bones in the oven at around 200°C for 30–40 minutes. It gives your stock a darker colour and richer, caramelised flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eAdd Herbs for an Extra Kick:\u003c\/span\u003e Toss in bay leaves, peppercorns, parsley stalks, or thyme while it simmers. Each will add a different note of warmth or freshness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003eSlow and Steady Wins the Race:\u003c\/span\u003e A gentle simmer for 8–12 hours (or overnight in a slow cooker) helps release all that lovely collagen and \u003ca href=\"\/products\/organic-beef-marrow-bones\"\u003emarrow\u003c\/a\u003e from your bones.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you're making hearty stews, comforting soups, or just want to upgrade your midweek gravy, starting with \u003cstrong\u003ecertified organic cow bones\u003c\/strong\u003e means you're getting the best of nature, and a pot full of real, honest flavour.\u003c\/p\u003e\n\u003ch2\u003eBuy Bones for Broth in the UK and Make Mealtimes Tastier\u003c\/h2\u003e\n\u003cp\u003eIf you're ready to give your soups and broths the upgrade they deserve, buy our bones here at \u003ca href=\"\/\"\u003eEversfield Organic\u003c\/a\u003e today. Whether you're cooking for one, for a family or for a whole pot of goodness to freeze and enjoy later, this is the choice you'll come back to. Because once you've tried the real deal, nothing else will do. \u003ca id=\"hide-less\" href=\"#read-more\"\u003eRead Less\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054835298461,"sku":"BF0028","price":4.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-stock-bones-previously-frozen-37861727535261.jpg?v=1731498494"},{"product_id":"organic-ox-kidney-diced","title":"Organic Ox Kidney Diced","description":"\u003cp\u003eTrimmed and diced ready to cook up traditional favourites like homemade steak and kidney pie, stew or something more unusual like faggots!\u003c\/p\u003e\n\u003cp\u003eHigh in protein, vitamins and minerals whilst very low in fat, including organic ox kidney and other offal in your diet is a fantastic way to claim a nutrient-dense boost.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Tongue is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eCooking Instructions\u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeef and Kidney Pie Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-diced-stewing-beef\" title=\"Organic Diced Beef\"\u003ediced beef\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e250g  ox kidneys, cleaned, trimmed, and cut into bite-sized pieces\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 large onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and diced\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, diced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons plain flour\u003c\/li\u003e\n\u003cli\u003e300ml \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/products\/beef-bone-b\" title=\"Beef Bone Broth\"\u003ebeef stock\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e150ml red wine \u003c\/li\u003e\n\u003cli\u003e1 tablespoon Worcestershire sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chopped fresh parsley (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250g (9 oz) plain flour\u003c\/li\u003e\n\u003cli\u003e125g (4.5 oz) cold unsalted butter, diced\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 large egg, beaten (for egg wash)\u003c\/li\u003e\n\u003cli\u003e1-2 tablespoons cold water (as needed)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix Ingredients:\u003c\/strong\u003e In a large bowl, combine the flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm Dough:\u003c\/strong\u003e Add cold water, a little at a time, and mix until the dough comes together. You may need 1-2 tablespoons of water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill Dough:\u003c\/strong\u003e Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Filling:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Beef:\u003c\/strong\u003e Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pan and set aside.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown Kidneys:\u003c\/strong\u003e In the same pan, add the ox kidneys and cook until browned. Remove from the pan and set aside with the beef.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté Vegetables:\u003c\/strong\u003e In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened and the onion is translucent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Gravy:\u003c\/strong\u003e Stir in the flour and cook for 1-2 minutes. Gradually add the beef stock and red wine (if using), stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Seasonings:\u003c\/strong\u003e Return the browned beef and kidneys to the pan. Stir in the Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Simmer for 20-30 minutes until the meat is tender and the gravy is rich. Remove the bay leaf and stir in the chopped parsley if using. Allow the filling to cool slightly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAssemble the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoll Out Pastry:\u003c\/strong\u003e On a lightly floured surface, roll out half of the chilled pastry dough to fit your pie dish. Line the dish with the pastry, trimming any excess.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Filling:\u003c\/strong\u003e Spoon the beef and kidney filling into the pastry-lined dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTop Pie:\u003c\/strong\u003e Roll out the remaining pastry dough and place it over the filling. Seal the edges by pressing them together with your fingers or a fork. Trim any excess pastry and make a small slit in the top to allow steam to escape.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgg Wash:\u003c\/strong\u003e Brush the top of the pie with the beaten egg for a golden finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake the Pie:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Allow the pie to cool slightly before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables,\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour Beef and Kidney Pie—a classic, comforting dish with rich flavours and a satisfying texture!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"300g","offer_id":36054833135773,"sku":"BF0050","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-kidney-diced-37861723046045.jpg?v=1731499924"},{"product_id":"organic-ox-liver","title":"Organic Ox Liver","description":"\u003cp\u003eFor true believers in whole animal eating, our organic grass fed ox liver is full-flavoured and a traditional triumph.\u003c\/p\u003e\n\u003cp\u003eA fantastic source of protein and iron, the punchy flavour of beef liver lends itself well to hearty liver and onions, rich casseroles and even homemade pate for committed pate fans.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 88 Kcal\/ 370 kJ | Fat 2.1g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 17.2g| Salt 0.43g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Ox Liver is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOx Liver and Bacon with Onions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g ox liver, sliced\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e4 slices of \u003ca title=\"unsmoked back bacon\" href=\"https:\/\/www.eversfield-organic.co.uk\/products\/organic-unsmoked-back-bacon\"\u003eunsmoked back bacon \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 large onion, sliced\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon balsamic vinegar (optional)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and Dredge:\u003c\/strong\u003e Season liver slices with salt and pepper and coat with flour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Bacon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFry Bacon:\u003c\/strong\u003e In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Liver:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear Liver:\u003c\/strong\u003e In the same pan, add the liver slices and cook for 2-3 minutes on each side until browned and cooked through. Remove from the pan and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook Onions and Garlic:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauté:\u003c\/strong\u003e In the same pan, add the sliced onions and cook until caramelised, about 10 minutes. Add garlic and cook for an additional minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeglaze:\u003c\/strong\u003e If desired, add balsamic vinegar to the pan and stir, scraping up any browned bits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liver and Bacon:\u003c\/strong\u003e Return the liver and crumbled bacon to the pan, stirring to combine and heat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Sprinkle with fresh parsley and serve with boiled or mashed potatoes, or with a side of steamed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour cooking with ox liver, whether you choose to prepare it simply or as a more elaborate dish!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054833103005,"sku":"BF0051","price":7.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-ox-liver-37861721079965.jpg?v=1731499934"},{"product_id":"chicken-stock-bones","title":"Organic Chicken Stock Bones","description":"\u003cp\u003eTop quality organic chicken bones, great for boiling up homemade nutritious bone broths and stocks for use in soups, sauces, and stews.\u003c\/p\u003e\n\u003cp\u003eApprox. 2 chicken carcasses\u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 603kj\/ 142kcal | \u003c\/span\u003e\u003cspan\u003eFat 0.8g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 0.4g) | \u003c\/span\u003e\u003cspan\u003eProtein 33.3g | S\u003c\/span\u003e\u003cspan\u003ealt 0.3g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Chicken Stock bones are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed,, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHomemade Chicken Stock Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-2 kg  chicken stock bones (carcasses or leftover bones)\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and roughly chopped\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, roughly chopped\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried rosemary (or 1-2 sprigs fresh rosemary)\u003c\/li\u003e\n\u003cli\u003e10-12 black peppercorns\u003c\/li\u003e\n\u003cli\u003e2 tablespoons apple cider vinegar (or white wine vinegar)\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the bones)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Bones:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional Roasting:\u003c\/strong\u003e For a richer flavour, you can roast the chicken bones. Place them on a baking tray and roast in a preheated oven at 200°C (180°C fan)\/400°F\/Gas Mark 6 for 30-40 minutes, turning halfway through, until they are browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCombine Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn a Large Pot:\u003c\/strong\u003e Place the chicken bones in a large stock pot or slow cooker. Add the chopped onion, carrots, celery, smashed garlic, bay leaves, thyme, rosemary, and peppercorns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Vinegar:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePour Vinegar:\u003c\/strong\u003e Add the apple cider vinegar to the pot. This helps to extract the minerals from the bones and adds depth of flavour to the stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Water:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCover Bones:\u003c\/strong\u003e Fill the pot with enough water to cover the bones and vegetables by about 5 cm (2 inches).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBring to Boil:\u003c\/strong\u003e Bring the mixture to a boil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduce Heat:\u003c\/strong\u003e Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface with a ladle.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook Time:\u003c\/strong\u003e Simmer for at least 2-4 hours. For a richer stock, you can simmer for up to 8-12 hours. If using a slow cooker, set it on low for 8-12 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStrain the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove Solids:\u003c\/strong\u003e Carefully strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids, including bones and vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool and Store:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool Down:\u003c\/strong\u003e Allow the stock to cool to room temperature. Skim off any excess fat that rises to the top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore:\u003c\/strong\u003e Transfer the cooled stock into airtight containers. It can be refrigerated for up to 4-5 days or frozen for up to 3 months.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eUse or Freeze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecipes:\u003c\/strong\u003e Use the stock as a base for soups, stews, risottos, or sauces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezing:\u003c\/strong\u003e For convenience, freeze the stock in portion-sized containers or ice cube trays for easy use in recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Homemade chicken stock is a wonderful base for a variety of dishes and adds great depth and flavour to your cooking. Enjoy your delicious, homemade stock!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"o-layout__item u-1\/1 u-3\/5@desk\"\u003e\n\u003cdiv data-sr-id=\"13\" class=\"product-single__content js-sr-loaded\"\u003e\n\u003cdiv class=\"product-single__accordion js-accordion mb-5\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"2x Carcasses, Average 1kg","offer_id":44577803370653,"sku":"CK0162","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-stock-bones-1204674853.png?v=1763033504"},{"product_id":"chicken-skin","title":"Organic Chicken Skin","description":"\u003cp\u003e\u003cspan\u003eIf you're one of those people who believe the crispy skin is the best part of a Sunday roast, then you're going to love our free-range, organic chicken skin. Sourced from our slow-grown, organic chickens, this chicken skin promises maximum taste and the highest animal welfare standards. Simply sprinkle with a little salt and roast until you achieve crispy perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 510kj\/ 121kcal | \u003c\/span\u003e\u003cspan\u003eFat 4.6g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 1.2g) | \u003c\/span\u003e\u003cspan\u003eProtein 19.9g | s\u003c\/span\u003e\u003cspan\u003ealt 0.29g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Chicken skin is previously frozen and will arrive on the defrost. It will have a maximum shelf life of 3 days (including the day of delivery). We cannot recommend refreezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken Skin Croutons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChicken skin, trimmed from chicken thighs or breasts\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried herbs (e.g., thyme, rosemary) or garlic powder (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Skin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTrim and Cut:\u003c\/strong\u003e Remove the skin from the chicken and cut into small cubes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason and Cook:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToss:\u003c\/strong\u003e Toss the chicken skin cubes with olive oil, salt, pepper, and optional seasonings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 200°C (180°C fan)\/400°F\/Gas Mark 6.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e Spread the chicken skin cubes on a baking tray in a single layer. Bake for 15-20 minutes, or until the skin is crispy and golden brown.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCool and Use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool:\u003c\/strong\u003e Let the croutons cool on a wire rack. Use as a crunchy topping for salads or soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c!----\u003e","brand":"Eversfield Organic ","offers":[{"title":"250g","offer_id":45804640239773,"sku":"CK0060","price":3.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-chicken-skin-previously-frozen-37857291403421.jpg?v=1731499025"},{"product_id":"organic-chicken-giblets","title":"Organic Chicken Giblets","description":"\u003cp\u003eOur chicken giblets, including necks, hearts, and liver, are a rich and flavourful addition to any kitchen. Perfect for making stocks, broths, and traditional dishes, they provide a deep, savoury taste and a natural source of protein and essential nutrients. Fresh and carefully prepared, these giblets enhance the depth and richness of your cooking, making them an excellent choice for homemade meals.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic Chicken\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional's information - \u003c\/strong\u003eCalories: 165 kcal \/ 690 kJ, Fat: 6.5 g (of which Saturates 2.1 g), Carbohydrates: 0 g (of which Sugars 0 g) Fibre: 0 g, Protein: 20 g, Salt: 0.08 g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur chicken giblets are sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"shopify-section shopify-section--product-content\" id=\"shopify-section-template--24525663502718__product-content\"\u003e\n\u003csection class=\"container\"\u003e\n\u003cdiv class=\"product-content anchor\" id=\"product-5502415929501-content\"\u003e\n\u003cdiv id=\"product-5502415929501-tabs\" class=\"product-content__tabs anchor\"\u003e\n\u003cdiv class=\"product-tabs\"\u003e\n\u003cdiv class=\"product-tabs__content\"\u003e\n\u003cdiv class=\"product-tabs__tab-item-wrapper\" id=\"block-template--24525663502718__product-content-description\"\u003e\n\u003cdiv class=\"product-tabs__tab-item-content rte\"\u003e\n\u003cdiv data-track-eid=\"1\" data-track-mid=\"33\" id=\"vitals-tabs-placeholder\"\u003e\n\u003cdiv class=\"vitals-tabs-container\"\u003e\n\u003cdiv class=\"vt-tab-content current\" id=\"tab-1\"\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eFor best results, rinse the chicken giblets thoroughly under cold water before cooking. To make a rich stock or broth, simmer them in water with onions, carrots, celery, and herbs for at least an hour, skimming off any impurities. For stews or gravy, gently sauté the giblets in butter or oil before adding liquid and seasonings, then cook until tender. The liver cooks quickly and should be added towards the end to prevent overcooking. Ensure all giblets reach a safe internal temperature of 75°C before serving.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic ","offers":[{"title":"1","offer_id":54999406018942,"sku":"CK0137","price":1.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-chicken-giblets-previously-frozen-1130230694.jpg?v=1739427655"},{"product_id":"organic-turkey-giblets-previously-frozen","title":"Organic Turkey Giblets, Previously Frozen","description":"\u003cp data-start=\"209\" data-end=\"556\"\u003eA traditional favourite for cooks in the know, our \u003cstrong data-start=\"260\" data-end=\"286\"\u003eOrganic Turkey Giblets\u003c\/strong\u003e bring richness, nutrition and old-fashioned flavour back to the kitchen. Sourced from our organically reared turkeys, these giblets are perfect for homemade gravies, broths, stocks and festive stuffing — offering depth and savouriness that simply can’t be replicated.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"848\"\u003eEach pack contains a selection of turkey neck and offal, prized for their natural goodness and culinary versatility. Loved by those who enjoy cooking nose-to-tail, giblets are also packed with essential vitamins and minerals, making them a thoughtful addition to nourishing winter dishes.\u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"1001\"\u003e\u003cstrong\u003eGood To Know:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"850\" data-end=\"1001\"\u003eTo lock in freshness at its peak, these giblets arrive \u003cstrong data-start=\"905\" data-end=\"926\"\u003epreviously frozen\u003c\/strong\u003e, ready for cooking straight away. \u003cem\u003eThey will arrive on the defrost with a shelf life of 3 days including day of delivery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"1003\" data-end=\"1222\"\u003eWhether you’re elevating your Sunday roast, simmering a slow stockpot or embracing a more sustainable approach to eating, \u003cstrong data-start=\"1125\" data-end=\"1151\"\u003eOrganic Turkey Giblets\u003c\/strong\u003e are a small yet mighty ingredient that reward the cook with flavour.\u003c\/p\u003e\n\u003cp data-start=\"1003\" data-end=\"1222\"\u003e \u003c\/p\u003e\n\u003ch2 data-start=\"199\" data-end=\"232\"\u003e\u003cstrong data-start=\"202\" data-end=\"232\"\u003eHow to Cook Turkey Giblets\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 data-start=\"234\" data-end=\"269\"\u003e\u003cstrong data-start=\"238\" data-end=\"269\"\u003e1. For Gravy (Most Popular)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-start=\"270\" data-end=\"701\"\u003e\n\u003cli data-start=\"270\" data-end=\"334\"\u003e\n\u003cp data-start=\"273\" data-end=\"334\"\u003ePlace the giblets (neck, heart, liver) in a small saucepan.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"335\" data-end=\"419\"\u003e\n\u003cp data-start=\"338\" data-end=\"419\"\u003eAdd sliced onion, carrot, celery, herbs (bay leaf, thyme), and a pinch of salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"420\" data-end=\"480\"\u003e\n\u003cp data-start=\"423\" data-end=\"480\"\u003eCover with water or stock and bring to a gentle simmer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"481\" data-end=\"540\"\u003e\n\u003cp data-start=\"484\" data-end=\"540\"\u003eCook for \u003cstrong data-start=\"493\" data-end=\"508\"\u003e1–1.5 hours\u003c\/strong\u003e, topping up liquid as needed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"541\" data-end=\"701\"\u003e\n\u003cp data-start=\"544\" data-end=\"618\"\u003eStrain the broth and use it as the base for silky, flavour-packed gravy.\u003c\/p\u003e\n\u003cul data-start=\"622\" data-end=\"701\"\u003e\n\u003cli data-start=\"622\" data-end=\"701\"\u003e\n\u003cp data-start=\"624\" data-end=\"701\"\u003eTip: Chop the cooked liver finely and stir into the gravy for extra richness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"703\" data-end=\"706\"\u003e\n\u003ch3 data-start=\"708\" data-end=\"737\"\u003e\u003cstrong data-start=\"712\" data-end=\"737\"\u003e2. For Broth or Stock\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"738\" data-end=\"943\"\u003e\n\u003cli data-start=\"738\" data-end=\"823\"\u003e\n\u003cp data-start=\"740\" data-end=\"823\"\u003eCombine giblets, bones, onion, garlic, herbs and a splash of apple cider vinegar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"824\" data-end=\"885\"\u003e\n\u003cp data-start=\"826\" data-end=\"885\"\u003eSimmer for \u003cstrong data-start=\"837\" data-end=\"850\"\u003e3–4 hours\u003c\/strong\u003e for a nourishing homemade stock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"886\" data-end=\"943\"\u003e\n\u003cp data-start=\"888\" data-end=\"943\"\u003eIdeal for soups, noodles, risottos or sipping as broth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"945\" data-end=\"948\"\u003e\n\u003ch3 data-start=\"950\" data-end=\"993\"\u003e\u003cstrong data-start=\"954\" data-end=\"993\"\u003e3. Pan-Fried (Especially the Liver)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"994\" data-end=\"1197\"\u003e\n\u003cli data-start=\"994\" data-end=\"1136\"\u003e\n\u003cp data-start=\"996\" data-end=\"1136\"\u003eTurkey liver can be sliced and pan-fried in butter or olive oil for \u003cstrong data-start=\"1064\" data-end=\"1088\"\u003e2–3 minutes per side\u003c\/strong\u003e, seasoned simply with salt, pepper and herbs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1137\" data-end=\"1197\"\u003e\n\u003cp data-start=\"1139\" data-end=\"1197\"\u003eDelicious on toast with onions or used to enrich stuffing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1199\" data-end=\"1202\"\u003e\n\u003ch3 data-start=\"1204\" data-end=\"1232\"\u003e\u003cstrong data-start=\"1208\" data-end=\"1232\"\u003e4. Added to Stuffing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1233\" data-end=\"1374\"\u003e\n\u003cli data-start=\"1233\" data-end=\"1292\"\u003e\n\u003cp data-start=\"1235\" data-end=\"1292\"\u003eFinely chop the cooked heart and liver after simmering.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1293\" data-end=\"1374\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1374\"\u003eFold into traditional stuffing or bread-based mixes for deeper savoury flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1376\" data-end=\"1379\"\u003e\n\u003ch3 data-start=\"1381\" data-end=\"1411\"\u003e\u003cstrong data-start=\"1385\" data-end=\"1411\"\u003e5. Roasted (Neck Only)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1412\" data-end=\"1571\"\u003e\n\u003cli data-start=\"1412\" data-end=\"1504\"\u003e\n\u003cp data-start=\"1414\" data-end=\"1504\"\u003eRoast the turkey neck alongside a bird or on its own at \u003cstrong data-start=\"1470\" data-end=\"1479\"\u003e180°C\u003c\/strong\u003e for \u003cstrong data-start=\"1484\" data-end=\"1501\"\u003e45–60 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1505\" data-end=\"1571\"\u003e\n\u003cp data-start=\"1507\" data-end=\"1571\"\u003eUse the roasted neck for gravy or to pick tender meat for stock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1573\" data-end=\"1576\"\u003e\n\u003ch3 data-start=\"1578\" data-end=\"1590\"\u003e\u003cstrong data-start=\"1582\" data-end=\"1590\"\u003eTips\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1591\" data-end=\"1786\"\u003e\n\u003cli data-start=\"1591\" data-end=\"1711\"\u003e\n\u003cp data-start=\"1593\" data-end=\"1711\"\u003e\u003cstrong data-start=\"1593\" data-end=\"1629\"\u003eDo not simmer liver for too long\u003c\/strong\u003e or it can turn bitter — add it in the final 30 minutes when making gravy stock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1712\" data-end=\"1786\"\u003e\n\u003cp data-start=\"1714\" data-end=\"1786\"\u003eGiblets freeze exceptionally well and are great for batch cooking broth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"1","offer_id":56808397930878,"sku":"PT0089","price":1.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-organic-turkey-giblets-previously-frozen-1216279211.png?v=1768310835"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/1160_Large_39bd1bc7-94b4-49b7-832a-13582baf8c5a.jpg?v=1744303477","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-bones-offal.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}