Thanks for your patience and sorry that you’ve had to wait so long for the first batch this year but they have been growing at their own pace and the farmer will only let us have them when they are good and ready.
Points to ponder...
1. We’ve only been getting whole punnets of e.g. drumsticks, since factory farms were introduced.
Because when you produce masses of cheap chicken in double quick time you can afford to discount or discard (or dump on another country where you hold the trump card … but that’s a discussion for another day) those portions which you can’t sell to your local market.
2. Over the years we’ve found some lovely farmers who were raising genuine hand reared outdoor plaashoenders, but in spite of our best efforts to support and encourage, they have become unreliable or thrown in the towel.
Because small farmers try to please, and when, for example, we gave them an order for 10 x 4 fillets and 10 x 4 thighs, they didn’t say “So what do you think we’re going to do with the wings and drumsticks and the rest of the 20 birds it’ll take to give you that”?
They simply gave us what we ask for and got stuck with the rest and so it wasn’t long before they started cutting corners or moved on or out.
This time we have found a very dedicated chicken farmer who says, “Sure, we’ll portion the birds for you but you have to take all the parts of each bird that we cut up, it’s the only way that we can continue and afford to raise them properly.”
So either we are going to get stuck with a whole lot of some portions and not have enough of the others or between us, we’re going to come up with ideas for how we can all use all the different portions, so that we can all benefit from this good meat and keep getting it.
These chickens really are the real deal guys; apart from scratching for grubs etc. out in the open all day, they’re fed a mixture of home grown barley, lupines and oats - 3 day old sprouted grains loaded with chlorophyll and beta carotene. Sprouting makes the vitamins, minerals and proteins in the grains more bio-available and improves the enzyme content so that it’s up to 50% more digestible.