seaview farms

Seaview Farms: Revolutionizing Farm-to-Table Dining

Author Avatar

Updated on March 20, 2024

View transcript

Not many are aware that Seaview Farms, known for their ethical approach to farming, is transforming the farm-to-table dining experience. By nurturing their Hubbard chickens from the brooder stage and utilizing regenerative agriculture for beef production, they’re elevating the quality and taste of the food they produce. This unique methodology results in chickens with a game bird-like flavor and beef that’s both sustainable and flavorful.

But what makes their approach truly groundbreaking, and how does this translate to an enhanced dining experience? As we delve deeper, we’ll find out why Seaview Farms is a game changer in the farm-to-table movement.

Understanding the Chicken Production Process


Delving into the chicken production process, Seaview Farms begins by placing chicks in brooders with access to water and feed for three weeks, keeping them snug under heat lights until they’re ready to venture out. This initial stage is crucial in the chickens’ growth stages, setting a solid foundation for their overall development.

After this nurturing period, the fledglings are introduced to a grass-rich diet, a decisive move that enhances the nutritional benefits of grass feeding. This method not only contributes to the chickens’ health but also impacts the quality and flavor of the meat.

Ensuring Chicken Shelter and Safety

seaview farms

While the chicken production process at CV Farms is meticulously designed for optimal growth and health, equal attention is given to ensuring the birds’ shelter and safety. The shelter design is carefully planned, keeping in mind the birds’ needs and comfort. These shelters offer protection from extreme weather conditions and provide a safe haven for the chickens to rest.

In terms of predator prevention, CV Farms integrates various measures to keep threats like foxes, badgers, and birds of prey at bay. Employing hardware cloth and chicken wire, the shelters are secured to deter any intruders. The birds are also frequently relocated to fresh patches of grass, not just for nutritional benefits, but also as an additional safety measure against predators.

Characteristics of the Chicken Breed

seaview farms

Turning our focus to the breed of chicken at CV Farms, it’s important to note that these birds are of the Hubbard variety, a French breed known for its slower growth and robust health. The chicken breeding techniques employed at CV Farms play a pivotal role in enhancing the Hubbard chicken benefits.

Unlike conventional breeds, Hubbard chickens, with their slow growth, allow for the development of a healthier skeletal structure, robust immune system, and a flavorful meat quality. The yellow tint on their skin is a result of chlorophyll from the fresh grass they feed on. This not only contributes to their unique taste but also hints at their high nutritional value.

With their refined taste and quality, Hubbard chickens stand closer to game birds, revolutionizing the farm-to-table dining experience.

Ordering and Cooking Seaview Chickens

seaview farms

For those seeking a unique culinary experience, CV Farms offers an easy online ordering process for their Hubbard chickens, vacuum-packed for freshness and delivered straight to your door.

Once acquired, the cooking journey begins. A mastery of chicken roasting techniques is paramount, with a focus on moisture retention. A simple, yet effective method is to cook the chicken upside down.

Flavor pairings are also crucial, with the bird’s distinct taste pairing well with earthy herbs and citrus notes. Exploring chicken brining methods can further enhance its succulence, infusing the meat with a blend of spices and salt.

Grilled chicken recipes offer a smoky dimension to the Hubbard’s game-like flavor, creating a multi-layered gustatory experience. Seaview’s chickens aren’t just a meal, they’re a culinary adventure.

Regenerative Beef Production at Seaview

seaview farms

Beyond the realm of poultry, Seaview Farms also champions an innovative approach to beef production, embracing regenerative agriculture techniques to ensure quality and sustainability. This sustainable farming method, fundamentally centered on soil health, yields a superior product: grass-fed beef with a taste profile as unique as the land it grazes.

Seaview’s meticulously managed pastures, rich with diverse flora, provide ample nourishment for the cattle. The use of regenerative practices ensures that the soil ecology thrives, leading to lush pastures that produce healthier cattle. This, in turn, results in high-quality, grass-fed beef that isn’t only flavorful but also nutritionally superior.

Seaview’s approach to beef production is a testament to its commitment to sustainability and quality, proving that responsible farming can indeed revolutionize farm-to-table dining.

Implementing Mob Grazing for Cattle

In the realm of cattle farming, Seaview Farms employs the practice of mob grazing, a technique that enhances both the health of the cattle and the vitality of the pastures.

This method involves moving cattle frequently—sometimes multiple times per day—to new, fresh pasture. The cattle consume a portion of the grass, trample another part, which is crucial for soil health, and leave a portion untouched.

Cattle grazing in this manner mimics natural herd behavior, promoting pasture diversity, and improving soil fertility. This sustainable farming approach ensures that pastures are never overgrazed, which could be detrimental to the land.

Seaview’s focus on mob grazing exemplifies their commitment to nurturing both their livestock and the earth, underlining their role as pioneers in sustainable, farm-to-table practices.

The Nutritional Value of Grass for Cattle

seaview farms

Seaview Farms’ practice of mob grazing not only promotes soil fertility and pasture diversity, but also provides their cattle with nutrient-dense grass, playing a crucial role in the overall health of the livestock. The grass nutrition significantly impacts animal health, as it supplies essential nutrients like protein, vitamins, and minerals. These nutrients fortify the cattle’s immune system, ensure optimal growth, and contribute to the production of high-quality meat.

Moreover, the forage benefits are linked to livestock well-being. The grass’s high fiber content aids digestion, while the act of grazing encourages natural behavior, reducing stress in the herd. In this way, Seaview Farms guarantees not only the health of their livestock, but also the quality of the products they bring to the table.

Promoting Soil Health Through Regenerative Practices

Harnessing the power of regenerative agriculture, Seaview Farms diligently promotes soil health, ensuring a rich and sustainable environment for their livestock to thrive. This commitment to sustainable farming practices not only boosts the farm’s productivity but also significantly contributes to environmental conservation.

By rotating livestock, Seaview Farms stimulates natural grazing patterns, thus improving soil fertility and biodiversity. Moreover, the farm’s strategic grazing system, where cows consume and leave a third of the grass, encourages deep root growth, enhancing soil health and carbon sequestration.

In this way, Seaview Farms transforms agriculture into a solution for climate challenges, proving that regenerative agriculture isn’t just a buzzword but a tangible, effective approach to food production. Seaview Farms truly embodies the principles of environmental stewardship and sustainability.

The Unique Taste of Hubbard Chickens

While the farm’s focus on regenerative practices sets a foundation for quality, it’s the unique breed of Hubbard chickens that truly differentiates Seaview Farms’ product. This French breed, fed on grass, flowers, and plants, offers a flavor profile that’s distinct and robust, more akin to game birds than commercial poultry.

Their yellow-tinted skin, a result of chlorophyll from their diet, hints at the richness of their taste. Cooking techniques further enhance this, with slow growth and careful feeding translating into meat that’s tender and succulent. The flavors are deep and complex, unattainable with conventional chicken breeds.

Indeed, the unique taste of Hubbard chickens is a testament to Seaview Farms’ commitment to quality and a revolution in farm-to-table dining.

How to Order Seaview Chickens Online

Taking the farm-to-table experience one step further, you can directly order these unique Hubbard chickens from CV Farms’ website, bringing the exceptional taste and quality of their poultry straight to your kitchen.

With online convenience and fresh quality at the forefront, CV Farms has streamlined the ordering process. Upon navigating to their website, customers select the quantity of chickens desired, and proceed to checkout. Payment is secure and a confirmation email is sent promptly.

Thus, CV Farms effortlessly combines traditional farming practices with modern convenience. Direct farm, doorstep delivery ensures the freshest possible product, preserving the quality that distinguishes Seaview chickens. Coupled with the satisfaction of supporting sustainable farming, it’s a win-win for conscious consumers and gourmands alike.

The Art of Cooking Seaview Chickens

seaview farms

Once your Seaview chickens have been delivered fresh to your doorstep, the culinary adventure begins, transforming these premium Hubbard chickens into a flavorful feast.

Informed chicken seasoning techniques are key, and Seaview Farms recommends a simple rub of salt, pepper, and butter to highlight the unique taste profile that comes from the chicken’s diet of grass, flowers, and plants.

To ensure a moist and tender result, Seaview’s cooking instructions suggest an upside-down cooking method. This technique allows the fats to render down into the breast meat, ensuring a moist, flavorful product.

The art of cooking Seaview chickens, therefore, lies not just in gourmet recipes, but in understanding and respecting the natural qualities of this superior breed.

The Importance of Fresh Grazing for Cattle

In the realm of beef production, Seaview Farms harnesses the power of regenerative agriculture, underscoring the importance of fresh daily grazing for their cattle. This sustainable practice is grounded in the principle that cattle, like their wild ancestors, thrive best on fresh, diverse pastures.

The grazing benefits are manifold, including healthier cattle, improved meat quality, and soil regeneration. By participating in this natural cycle, Seaview’s cattle consume nutrient-rich grasses which contribute to their overall health and the superior taste of their beef.

The farm’s commitment to fresh grazing also aids in building soil organic matter, sequestering carbon, and enhancing ecosystem resilience. Indeed, Seaview Farms exemplifies how sustainable practices can revolutionize farm-to-table dining while also promoting environmental stewardship.

Seaview’s Approach to Predator Management

Seaview Farms employs a comprehensive approach to predator management, ensuring the safety of its chickens and maintaining the balance of local ecosystems. Implementing strategies like predator deterrence and wildlife monitoring, they actively work to prevent potential threats.

Shelter protection is a key component of their predator prevention plan. Chickens are housed in secure, predator-proof environments, reinforced with hardware cloth and chicken wire to ward off terrestrial predators like foxes and badgers. Moreover, Seaview’s vigilance extends to airborne threats, with regular monitoring of birds of prey.

The farm’s approach isn’t just about safeguarding the livestock, but also about coexisting harmoniously with the local wildlife. It’s this careful, informed strategy that allows Seaview Farms to sustain a healthy, thriving poultry population, integral to their farm-to-table operations.

The Role of Regenerative Agriculture at Seaview

seaview farms

Regularly championing sustainable practices, Seaview Farms incorporates regenerative agriculture methods into its beef production, playing a pivotal role in both the farm’s operations and its environmental stewardship. These practices prioritize soil regeneration and carbon sequestration, creating a symbiotic relationship between livestock and land.

Through rotational grazing, the farm ensures biodiversity and ecosystem resilience, while also promoting healthier, more nutrient-rich beef. The cattle’s mobility contributes to the soil’s enrichment, fostering a cycle of growth and regeneration. Seaview’s regenerative methods aren’t just about sustainable farming, but also about actively improving the environment.

Frequently Asked Questions

What Measures Does Seaview Farms Take to Ensure the Welfare of the Animals?

Seaview Farms prioritizes animal welfare through meticulous measures. They’re committed to ethical breeding and maintain a non-medicated, nutritious diet for their livestock.

Regular animal vaccinations ensure their health and protection against diseases. The farm’s chickens enjoy daily relocation to fresh pastures, and safeguards are in place against predators.

The cattle benefit from a regenerative grazing system. Thus, Seaview’s approach ensures not just superior produce, but also the well-being of their animals.

How Does Seaview Farms Manage Waste From the Chicken and Cattle Production Process?

Seaview Farms manages waste innovatively, incorporating sustainable models. They’ve integrated a closed-loop system where livestock waste becomes a resource, not a problem.

They compost chicken and cattle waste, turning it into nutrient-rich soil. The compost then fertilizes the pastures, promoting healthy grass growth. Thus, they’re recycling nutrients and contributing to soil regeneration.

It’s a win-win situation, enhancing environmental sustainability while improving the farm’s productivity.

How Does the Climate and Geographical Location of Seaview Farms Influence the Growth and Taste of Their Chickens and Beef?

Seaview Farms’ location and climate significantly influence their livestock’s growth and taste. Their climate adaptation strategies help chickens and cattle thrive in local weather conditions.

The geographical advantages, including lush grasslands and diverse flora, contribute to the unique, rich flavors of their meat. The animals’ diet, rich in local grass and plants, imparts a distinct taste that’s a direct reflection of the farm’s terroir.

This unique approach ensures a farm-to-table dining experience like no other.

Are There Any Special Feeding Practices or Dietary Supplements Used at Seaview Farms to Enhance the Taste of Their Products?

At Seaview Farms, they’re continually innovating in feed practices to enhance their products’ taste. They let chickens forage on grass, flowers, and plants, and feed them a simple non-medicated ration; this natural diet gives their meat a unique flavor.

Similarly, their cows graze on fresh pasture daily, consuming the most nutrient-dense part of the grass. No special supplements are used, it’s all about a natural, varied diet for the best taste.

What Impact Does Seaview Farms’ Farming Practices Have on the Local Ecosystem and Biodiversity?

Seaview Farms’ practices greatly impact the local ecosystem and biodiversity. Their regenerative agriculture techniques improve soil health, fostering a thriving ecosystem below ground.

Moreover, their rotational grazing system promotes plant diversity, attracting a variety of insects. This, in turn, aids in pollinator protection, enhancing overall biodiversity.

It’s not just farming, it’s a holistic approach to agriculture that respects and replenishes the environment.


Seaview Farms is disrupting the farm-to-table landscape, setting new standards in chicken and beef production. Their ethical approach, from nurturing Hubbard chickens to implementing regenerative agriculture for cattle, results in extraordinary tasting meat.

With protective measures against predators and a commitment to soil health, Seaview ensures sustainability. Their seamless ordering process and insightful cooking instructions make for a remarkable dining experience.

Seaview Farms isn’t just about food, it’s about redefining the farm-to-table journey.

Video Transcript

Speaker 1 (00:00)
Hi, guys. I’m Shane with Seaboo Farms. Welcome to Amazing Food and Drink. In this video, we’re going to explore how we produce our grass-fed, grass-finished beef and our pasture-raised chicken. We’re going to take you through all the steps of the process, from the production right through to the cooking. We’re going to show you how we produce our beef and chicken in an environmentally friendly way that’s not only good for the environment, good for the animal, but good for us as we eat the product. Susan is going to cook up two delicious easy the new recipes that we can use at home to highlight the quality and just show how good and nutritious our food is. With that, let’s go. We’re in here in our Chick broader. I got these chicks this morning. We get them and we put them into a broader, two different breeds, to see what breed is better for our system. We have 100 chicks on each side, and we’ll do that every two weeks. The chicks are in here for three weeks, and they come to us as I said, a day old. So this is all insulated panels in here.

Speaker 1 (01:15)
They have access to fresh feeding water at all times. We have our heat lights, as you can see behind me. So what will happen is the chicks come in here, they go under the heat light to get their body temperature up to that 30 degrees. And then once they get warmed up, they’ll go explore, they’ll find the water, they’ll find the feed. In three weeks time, they’ll be ready for the field and ready for exploring it in the pasture behind the cows. So we’ve had a look at these guys here. We will go out now and have a look at the chickens in the field at three or four weeks old. So this is the next step in our chicken operation. These chickens behind me are four weeks old, so we’ll take a walk down and have a look at them. They’re totally pasture-raised. They’re moved to the fresh grass every single day, twice a day, and they’re fed a very simple, non-medicated feed ration. We’re trying to ensure that they’re healthy all their lives and that the end product is nutritious and delicious. So this is our process that we do twice a day for two reasons.

Speaker 1 (02:36)
The whole idea is to keep the chickens moving on fresh grass at all times. It keeps them away from their faeces and any potential disease or power sites that may be in it. It’s a very, very good thing for the grass, but I suppose like anything else, too much of a good thing is a bad thing. So these chickens will be on our farm for at least 11 weeks. And compare that to the vast majority of commercial production, which has chickens ready for harvest from 31 days. So the very fact that our chickens are allowed to grow slowly and more naturally. It’s what not only increases the quality and the taste of the bird, it makes them much better for you as they have time to absorb the vitamin D from the sun and the phosphorus and the potassium from the grass and just ultimately live a healthier, happier life. We have them in these shelters to basically keep them safe from foxes, badgers. The hardware cloth around the side and the chicken wire with the top over the top protects them from both terrestrial and airborne predators. So when they get a little bit bigger, we do have a poultry net that we can let them out and forage around the in the field.

Speaker 1 (04:00)
But we do this last year have noticed a dramatic uptick in the amount of birds of prey, buzzards. I think they’re buzzards. And that’s another reason why we move them at least twice a day to ensure they’re always getting fresh grass. They’re always on the move. They always have something to pick at and scratch at. If this wee guy was left out here and didn’t put him away, he wouldn’t be here when we came back this afternoon. So it’s for their own safety. So as you can see, they do grow very fast. There’s some difference in these birds at four weeks and the wee fluffy golf balls we saw there a minute ago. This batch is about two weeks older than the previous one. So these are birds that are nearly ready to go. They’re about two weeks off harvest. So these are a French bird. They’re called Hubbard, and they’re designed and bred to be a lot slower growing than the commercial chicken breeds. They’re designed for being healthy outside, and they’re designed to be also a supremely better tasting bird. You can see they’re in here, they’re scratching around, they’re pecking at flowers, they’re eating loads of grass.

Speaker 1 (05:25)
One thing you notice about our birds is they have a lovely yellow tinge to skin. And the reason for that is the chlorophyll in the grass. A lot of people will think, Oh, that’s a corn-fed bird. But actually the proportion of corn in our green is quite low. It’s the buttercups, and it’s the grass, and it’s the dark leaves and it’s the chicory, and it’s the plantain that we plant. Our chicken, they’re closer to a game bird, a pheasant, than they are to a commercial indoor raise bird. It’s a different product, and it tastes like one as well.

Speaker 2 (06:00)
You guys have been out in the field with Shay, seeing all the chickens out in the pasture, seeing how they’re raised. This is how our chicken then is sent to you. So you can order our chickens online. You can get them at the link below. So cbfarm’s website. So it becomes vacuum-packed just exactly like this. I’m going to show you my favourite way to cook a full chicken, a whole chicken. It is really, really easy. So I’m going to demonstrate to you exactly how easy it is. So the chicken comes just like this in the box to your doorstep. So vacuum packed for freshness. So you can be sure that the chicken you’re getting is always going to be as fresh as possible. The chickens are all processed and just ready to go in the oven. Apart from, there’s a little bit of packaging here just to soak up any juice. So make sure you remove that before you’re putting your chicken into the oven. I am going to put salt and pepper on it and some butter. I’m going to put it in the oven upside down and we’re going to leave it there for an hour and then we’re going to turn it over and leave it for another hour turned over.

Speaker 2 (07:13)
I’m going to do the other side as well. So we want it to be lovely and coated. So you can even press it in, make sure you’ve got a really good coating of salt and pepper on it. So again, just coating, being nice and liberal with the salt. Although the chicken takes a long time to cook, I don’t have to do much. Secret ingredient, butter. So I said you can use unsaltet, but we do use salted butter. So I’m going to place it into the dish upside down for the first hour. So that is our chicken ready to go in the oven. And I said we just let the chicken do the talking. So salt, pepper, butter in the oven for an hour. Then I’m going to flip it over, add some more butter, and another 45 to 50 minutes, the right way around. And that just really helps to keep in all the moisture. But we don’t want to, we just especially don’t want the chicken breasts to dry out. So that’s why we start it off upside down, and then we will turn it over.

Speaker 1 (08:30)
So we’ve just seen how we produce our pasture-raised poultry. So now we’re standing here with our grass-finished beef herd. We operate a system here using regenerative agriculture, which encompasses many, many factors. But the two of the most prominent things are we’re using mob grazing like the chickens. The cows are moved every single day to a fresh paddock, keeping them away from their manure and and they’re always getting fresh, nutrient dense, good quality grass. We make sure the cows eat a third of the grass, they tramp a third of the grass, and they leave a third of the grass standing. The reason for that is the top third of the grass is the most nutrient dense, high quality part of the plant. And as we move further and further down the plant, it becomes less nutritious. So my objective here is to keep roots growing down as deep as possible. This grass is put on the surface, which means there’s a good cover on the ground, and this does a number of things. It acts as a sponge. So during dry periods of weather, it acts as a sponge and holds water. So what do we get then in return for this method of farming?

Speaker 1 (09:44)
It is better quality food. It is better production. Over the years, when we don’t add any fertilisers or sprays or any artificial inputs, it gives the soil a chance to heal. We breed cows very, very specifically. We a smaller to medium-framed animal, something that will survive and thrive on a completely grass-based add. So these are our calves. We use Angus and Beefmaster. Beefmaster is a breed of cattle that I introduced here from the States. They are designed to survive and thrive on poor quality ground and poor quality grass in South Texas. So never any inputs, never any green, no supplement. The only thing they get is an organic seaweed mineral and rock salt. They get rock salt and seaweed mineral, and that’s it, on the grass and water. So this is our completely grass-fed, grass-finished Angus beef master Cros Bullock. Again, with the chickens that we saw earlier, our focus here is to ensure that the cow can express her natural instincts, be in her be in a natural environment. Everything is designed to make sure that she’s happy, healthy, and as a result, then we can harvest some delicious beef.

Speaker 2 (11:14)
So we have here some of our lovely grass-fed, grass-finished beef mince. With the grass-fed, grass-finished beef today, I’m going to make a simple cottage pie. Our beef, again, can be ordered online at the link below from CTV Farms’ website. And will come in a vacuum pack, sealed for freshness, straight to your door. So that’s the way it comes. So we’re going to put onions and garlic and carats into our mince and then the potatoes for the top. All right, so two small onions in. So we’re pairing the beef with as many vegetables as we can, really. I’m keeping this really simple. And sometimes in families, you I want to keep it really simple so that youngsters will eat the vegetables. But garlic is a fantastic probiotic to have along with your beef. To go on top of the meat in the Shebards pie, we’re just going to mash potatoes. So lovely in-season organic potatoes. I’m just going to peel them so that I can boil Then I’ll dry them quickly and mash it to go on top of the lovely Shebards pie. Then I’ll chop these into nice smaller chunks so they cook nice and quick and put them on to boil.

Speaker 2 (12:50)
And whenever they’re soft enough to mash, then I’ll mash them for the top of the pie. So what we did is about an hour into cooking, I turned it over, added a little bit more butter, and also basted to this it. So it’s really great to bast the chicken and make sure that you’re keeping it lovely and moist. What you’re looking for is anything over 75 degrees, and that means your chicken’s cooked. You want to push it into a few different places, making sure you’re nice and close to the bone to get the different temperatures. This one is coming up 79, so we’re well-cooked. And then let it rest. It’s important to let the chicken rest. And whenever we let it rest, then we can carve it and it will be lovely. We’re ready to brown off the onions and the garlic. Extra virgin olive oil is my favourite to cook with. Or you can use avocado The oil is also nice and healthy to cook with. So adding in the… Onion. So when the onion is starting to really soften and actually brown, Then we’ll add in a little bit of garlic. I also have the oven on to pre-heat so that it will be at the right temperature whenever the pie is ready to go in.

Speaker 2 (14:43)
The onion will continue to cook whenever we add the mince, so I’m just going to go ahead and add the beef. So I’m going to add it all in at once. What we want to do is we want to break it up. So this is an ideal wooden spatula. To just separate it all out and continue to break it up so that the mince doesn’t cook in big clumps. So I’m just cutting up the potatoes into nice little cubes, hopefully of even size. If you put them into the boiling water, then it tends to come to the boil nice and quick, and you don’t want too much water. Again, And then don’t want too much water because it will take longer to come to the boil. Just make this nice and covered with the lid, and off they go. So I’m going to add the salt and pepper. So that’s the currants in, and we’re going to continue to fry this off. I’m going to put a lid on it to just keep in all the juices and to speed up the cooking of the curts. I actually decided as well to add a little bit of rosemary, so I love rosemary with beef.

Speaker 2 (16:03)
I’m just going to cover it for a little while just to help the curts to cook this in quick. I’m going to add lots of butter, some milk. So when the potato is all mashed, it looks lovely and creamy, and that’s ready then to go on top of the pie. The currants are well-cooked now, so into the dish it goes. So just putting the pie together. I have the mince in the dish and just need to add the potato to the top. So it’s easiest just to spin it on nice and gently, and then we can cover it with toppings of choice. So on the top, our favourite is cheese, lots and lots of cheese. So pop the cheese on. There we are. And then I’ve chosen some nice tomatoes, which are in season, just to pop on top as well. So that’s our cottage pie ready to go in the oven. So we’re going to just bake it in the oven so that the cheese can melt and grow lovely and crispy. And also the top of the potato will grow nice and crispy. So it’s going in the oven at about 180 degrees for about 15 minutes, so not long at all.

Speaker 2 (17:48)
So our chicken is now ready to carve and it’s cooled well, which makes it a lot easier to carve if it’s a little bit cooler. But of course, you can carve it The dark meat of our chickens can be darker than other chicken, sometimes more similar to turkey. And it’s simply because the muscles are used more because they’re outdoors. I will not throw away the bones. So the bones are absolutely the most important bit, I think. The other thing as well is because of the really fantastic diet that the chickens get and because they’re outdoors roaming around, and there’s no antibiotics in it. So we know that only good is coming out of this chicken. So it’s ready. Lovely and crispy on the top. Just 15 minutes in the oven and we’re done. And yeah, enjoy.

Speaker 1 (18:50)
Thanks for watching Amazing Food and Drink. We hope you enjoyed your tour around CV Farms today and learned something new. If you have had any of our products before, drop a comment in the comment section, or if you want to try them, you can check the link in the description and try them for yourself. We deliver all over the UK and Ireland. Thanks again for watching, guys. If you like the video, give it a thumbs up, and we’ll see you again in the next one.

Share with our social media

Leave a Reply

Your email address will not be published. Required fields are marked *