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Happy customers make for a Happy New Year!
Happy New Year from everyone at Packington Free Range. It’s been a very good start to 2019, for Packington Free Range, thanks to the flurry of emails we’ve had from happy customers. We’ve been overwhelmed by how many of you took the time to get in touch. And, from the feedback we’ve received, our Cockerels and Turkeys went down a storm this Christmas.
<h1> Read some of our favourite reviews!</h1>
“Superb service!!! Bird was here yesterday and looks fantastic… guess I will be ordering from you next year and recommending your company!!! Thank you and enjoy Christmas, and all the best for the New Year!!!” S. Lumley
“I ordered a cockerel which duly arrived, beautifully packed, on 21st Dec. It was absolutely fantastic, great taste and succulent. Everyone in the family agreed, no more turkey for us! Thank you for your excellent service and produce.” G. Urpens
“Just want to thank you all for the wonderful cockerel, it was superb, will definitely be being again!” G. Murphy
“Just to say thank you. The turkey was lovely. I will definitely order again for next Christmas.” A Ford
“We purchased 2 frozen free range chickens from our local butcher in Alyth Perthshire & couldn’t believe the quality & taste. We are real ‘foodies’ & are very fussy about our food but your chicken was the best we have tasted for a great many years. Well done!” S & D McBean
“Just a brief note to let you know how much we enjoyed our Packington Free Range Cockerel for Christmas 2018. We chose to order from a local Butcher in Winslow, Buckinghamshire, whom we had not used before. We were delighted they use you as suppliers. It was without doubt a most enjoyable, flavoursome Cockerel, nicely presented with giblets and boxed with all the useful information for cooking. We would not hesitate to use your products again.” The Payne Family.
“I collected the bird yesterday and have cooked it this morning. I smothered it in butter with lemon juice, thyme and sage mixed together. Then put 6 slices of Parma Ham on the breast and cooked it for the first hour at 200c. I then turned the oven down to 150c for the remaining cooking time. I do not follow any recommended times but know when it’s cooked when the juices run clear.
When I took the bird out of the roasting pan the wings fell off and have eaten these for lunch. The legs will come away easily. I am eating some slices tonight for dinner and you can tell how the bird has been reared. There is a great flavour from the meat and texture also.
The saying “you get what you pay for” is very apt. Well worth paying the appropriate price for such a excellent bird. Keep up the good work.” J. Wheelwright
