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
- 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
- Busy people who do not have time
to search for quality natural organic produce
Q3. How Do I Know These Chickens are
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
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.