FAQ's

What is the difference between our chicken and conventional chicken?

Personal preference.  Conventional producers do a great job of producing humanely raised, quality chickens.  Our chicken is held to the same standards as conventional chicken but we allow our birds to graze outside.  They are locally produced and processed. Our birds are 100% air chilled without the use of water tank, the air chilling process results in a premium product that isn’t full of water.


Where is your meat processed?

Local is our focus; both our chickens and beef are processed at a local, provincially inspected, approved abattoir. 


What is flattened Chicken?

We have removed all the breast bones/rib cage (which makes it quicker to cook and easier to carve). 


How do you cook a flattened chicken?

We recommend BBQ. To BBQ - place flat chicken on a preheated grill, using indirect medium heat, skin side up for 15-18 minutes.  Flip chicken over and cook an additional 15-18 minutes, or until thigh meat reaches an internal temperature of 165˚F (74˚C). To Bake - place in a preheated 375°F oven for 35-45 minutes or until thigh meat reaches an internal temperature of 165˚F (74˚C) and enjoy!


Why vacuum sealed packaging?

Vacuum sealing your chicken should allow for longer life in your freezer.  Regular bags and saran wrap stretched over a styrofoam tray can tear allowing for air to enter the packaging creating freezer burn which impacts shelf life of your chicken.  Since our chicken is only available through the summer and fall we want you to be able to store our product and enjoy it throughout the year.