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Q1. What do Many Miles Chicks Eat?

A. Besides fresh grass, they are fed only certified organic grains containing wheat, soymeal, alfalfa, canola oil, & a blend of natural vitamins & minerals.

Q2. Who Is Most Interested in Many Miles Chicks?


  • People who want to have a choice about what they eat
  • People who want to avoid medications, by-products and hormones in their food
  • People who want to eat chicken with real flavour that’s low in saturated fat.
  • Busy people who do not have time to search for quality natural organic produce

Q3. How Do I Know These Chickens are Safe?

A. Our chickens are processed as the first batch in the morning, in a plant that has been organically cleaned (left sanitized and clear of all chemicals). They are all individually inspected by a provincial government inspector, who, once again declared this year that our chickens were “a perfect order” - not a single disease or problem in any of them. (And this is remember, without any medications or additives of any kind). After being checked they are put immediately in a 40F degree cooling bath, and then quick-frozen. You’ll never get fresher cleaner healthier looking frozen chicken!

Q4. What Form Do Many Miles Chicks Come In?

A. They come to you frozen whole, cleaned, shrink-wrapped and double-bagged. We do not keep the hearts, giblets, or livers. They vary in sizes from about 3 pounds to above 6 pounds. You can choose Small (~3-4 lbs.), Medium (~4-5 lbs.), Large (~5-6), or you can choose a mixture of sizes.

Q5. Do We Pick Them Up or Do You Deliver?

A. Either. We can arrange to drop them off at a meeting point or your residence (anywhere in Spruce Grove, Stony Plain, St. Albert or Edmonton), at a mutually convenient time, or you can come out to the farm, again at a mutually convenient time. Whatever suits you best.

Q6. What About Cooking?

  • We recommend a slower roasting temperature—take a little longer, and taste the flavour: eg. 325° for 25 minutes per pound plus an additional 20 min. at the end for browning.
  • It comes out great at 350° at 20 minutes per pound too if you have less time.
  • A covered roasting pan works well, but if you have a clay baker, even better.
  • If you are not using a covered pan, rather than cover them with foil we recommend covering them with olive oil-soaked cheesecloth – that way you don’t even have to baste!
  • Try sprinkling fresh or dried herbs plus onions and garlic on and around the bird
  • You will notice less fat on these birds, and may want to add a bit of water to the bottom of the pan to keep them moist.
  • If you cook the chicken with hard vegetables such as potatoes (sweet and standard), turnip, carrots, squash etc. you have your entire meal in one pan!

Please check out the recipe section for further ideas.

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