Linda's Chickens

Thirty years ago we started keeping chickens for the simple reason that we wanted good-quality healthy food to feed our growing family. Over the years this grew into the small business it is now. Our chickens are reared with lots of space to roam and scratch. We feed a ration which contains no antibiotics or additives, specially mixed to promote slow growth, relying on good husbandry to keep the birds healthy and growing well.

Unlike most commercially produced chicken we dry pluck our chickens. It’s very labour intensive but it allows us to hang the birds in our chill for up to a week which enhances their flavour and texture. There is virtually no difference between male and female commercially-produced broilers but as our birds are all at least 12 weeks old before we process them –the difference is quite marked.

The slow growth allows our cockerels to develop a much larger frame. They are around 15 to 20 weeks old when we process them and our heaviest to date was an incredible 8kg, oven-ready! With this age and maturity they develop a rich flavour while still being tender and juicy.

The females are usually processed between 12 and 16 weeks old and weigh between 3 and 4.5kg with a slightly more delicate flavour.

We think these are the main factors which contribute to their true “chicken” flavour and texture. One phrase which people have often used to describe our chicken is: “it tastes like chicken used to taste”.

Linda Dick rears free-range chickens with her family on their small farm near Peebles in the Scottish Borders. www.lindadickchickens.co.uk