Cooking tips

Sommerlads have thicker skin and denser meat so we recommend cooking them a little slower and longer than a conventional chicken. You could also use our Can't Stop Stuffing stuffing kit which I could actually eat all on it's own very happily...

Or stuff with Kathryn Sommerlad's delicious stuffing recipe on page 131 of our book, The Ethical Omnivore.

About Grassland Poultry Sommerlad Heritage Chickens

Our Sommerlad Heritage chickens live their entire lives at Grasslands Poultry Farm, near Wellington in NSW. This is extremely unusual because most Australian table birds arrive at the farm as day-old chicks and are sent off to an abattoir at their appointed time. But Kim and Bryan Kiss breed, raise and kill their birds entirely on the farm.

The birds have access to a starter crumble with no GM, hormones, medications or soy products. Then from three weeks they also have access to whole grains of wheat, sunflower, corn and sorghum. As well as bugs, grasshoppers, grass and anything else that they can forage for. This is all free choice.

You can read all about them in our book, The Ethical Omnivore, published in August 2020 by Murdoch Books. Or you can check out our Chew the Fat blog to read one of the scores of posts we've written about them over the six years we've been sourcing and selling Sommerlad Heritage birds.