Our birds enjoy a relaxed and natural upbringing with acres and acres of luscious Devon pastures free of any pesticides to roam across and forage. A wholesome diet of insects and grubs hiding in the ground and meadow grasses and herbs are supplemented by GM free organic corn to ensure that the birds are kept healthy, especially during the colder months. They are kept in small flocks of no more than 1,000 chickens. To put this in perspective, intensively-reared meat birds are commonly housed in groups of up to 30,000 in a shed!
We use a slow growing breed that we kill here on the farm at around 71 days. On farm slaughter give us total control and traceability and it is also proven that for the animal it is the least stressful and humane way of slaughter
Minimum 3 days
You will need 1 leek, 1 carrot, ½ large onion, several sprigs fresh thyme (or any left over herbs), 1 head of garlic, 10 black peppercorns, 2 chicken carcass's, cut into 3. Add and fry the vegetables in a large pot, add the chicken to the pot. Pour in enough cold water to cover the chicken. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-2 hours. After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary.At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.
Wood Green Farm is situated in the Devon countryside outside of Crediton. Chris prides himself in producing top quality chickens. The