Free range chicken & free range ducks

Local free range chickens and local free range ducks 

Our County Down free range chickens and ducks are reared on pasture in small flocks and their diet consists of grass and foliage, and some grain. The birds have the run of large open grass fields during the day, and are sheltered in small poultry sheds at night to protect them from foxes. The farm produces some of its own wheat and barley which is fed to the flock to fatten the birds. The chickens and ducks are dry hung, or game hung, for from five to ten days to improve the intensity of flavour, before being dry plucked on the farm. Dry plucking is the most expensive means of plucking, requiring more expensive machinery, and taking a much longer time to do. It preserves the quality of the skin on the bird, and does not rip it, and the skin stays dry so it roasts to a crispy delicious treat. (Chefs tip! Just so you know, cheaper supermarket poultry is wet plucked, which means the poultry processor dips the bird in boiling water to make the feather quills soft - this makes the skin of cheaper supermarket chickens and ducks wet, so they can never crisp up properly)

Free range chicken & free range ducks