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
Make the most of its superior taste and roast simply with lemon, thyme and rosemary for the perfect Sunday lunch. From humble pastry-topped pies to delicate Asian-salads, shred any leftovers into a versatile array of delicious dishes. Start by seasoning the skin for the bird with salt and pepper. To get a crispy skin the oven should be hot (between 180C-200C) to start for 20-30 minutes, after, place foil and roast for another 20-30 minutes, reduce the temperature to 160C-180C/320F-350F/Gas 3-4. The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer or fork. Due to the long life of the bird, the chicken requires longer and slower cooking times & temperatures then what you might expect from other birds. Rest for at least 10-20 minutes.
Wood Green Farm is situated in the Devon countryside outside of Crediton. Chris prides himself in producing top quality chickens. The