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Buying British Chicken and Eggs
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British poultry is produced to some of the highest standards of flockmanship in the world.
British chicken is the safest chicken meat in Europe: 2% of British chickens have salmonella whereas 30% of European chickens have the disease.
All British hens are vaccinated against salmonella.
Any medication that is given is done so with full veterinary medication.
British poultry travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint.
Choosing British means supporting British farmers whose work helps to keep the British countryside the way we want it to look.
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Chicken – the nation’s favourite! |
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More than 40 per cent of the meat we eat in Britain is chicken – making it the nation’s favourite meat by far. It’s especially popular with families, with a third eating chicken several times a week or more.
Hens bred for the table are known as broilers; whereas hens kept for eggs are ‘layers’.
‘Poussin’ is young chicken with firm but delicate taste. One serving usually consists of an entire bird.
Breeds to look out for:
Derbyshire Red: traditionally popular in Derbyshire and Yorkshire, this breed is highly thought of for its laying quality – it lays white-shelled eggs prolifically. The meat is white and has a flavour similar to game birds.
Ixworth: taking its name from the Suffolk village in which it originated, this breed thrives in free range farming systems. It has a juicy, succulent texture and its eggs’ shells have a light tint.
Orpington: named after the village in Kent, the Orpington produces a ‘well-shaped’ table bird with a broad breast and succulent meat. The eggs are slightly small and the shells have a brown tint.
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