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Beginners Guide
There are no hard and fast rules for hobby chicken keeping, no minimum or maximum, just remember a chickens nature and cater for it... generously!
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Useful Links: In the quest for further information on poultry breeding the following websites may be useful.

The Poultry Club of GB
Poultry Guide

Hatching, Care & Incubation

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Fresh Free Range Eggs

The initial reason for keeping poultry was to enjoy great tasting, nutritious free range eggs. Once you have tasted an egg produced in your own back garden, as fresh as can be, there is no going back. The yolks are a deep orange, rather than the lighter yellow of mass produced eggs and they sit proud in the frying pan, instead of flattening out, because they are so fresh.

Fresh Free Range EggsEating a boiled free range egg is a veritable feast.

Day old eggs have crumbly whites, while eggs which are left sit for a couple of days have whites with a smooth, firm texture.

Fresh Free Range Eggs are currency, whether you use them whole or bake with them. Next time you are asking for a favour remember to bring them along, try saying "I'm sorry", "I understand", or "Thank you" with a half dozen fresh free range eggs or a freshly baked cake.

Research shows that chickens allowed to roam freely and eat grass, lay eggs that are higher in Omega-3 fatty acids and Vitamin E while lower in cholesterol than mass produced eggs, making home-produced eggs a much healthier option.


Using Eggs in the Kitchen

Eggs are among the most versatile and nutritious of foods and are used in endless recipes.

They can be served hot or cold, for breakfast, lunch or supper, as a starter, main course or desert. They are suitable for a quick snack in the form of a sandwich or if visitors are expected a freshly baked cake or buns are most welcome.

Home baking is always a most welcome gift when visiting friends or attending a party.

The following recipe can be served as brunch, starter, desert or afternoon tea, depending on how you garnish it.

Apple and Yogurt Pancakes with Blackberry & Honey Sauce

Brunch: Serves 5 - 6


Pancakes for Brunch


Pancake Batter

  • 300g self-raising flour
  • 50g sugar
  • 4 free range eggs
  • 150ml natural yogurt
  • 2 eating apples, peeled and chopped
  • Milk
  • Butter to cook the pancakes

Blackberry and Honey sauce

  • 200g blackberries (or blueberries)
  • 2-3 tablespoons Honey
  • Juice of 1 lemon



Place all the batter ingredients in the processor. Whiz until well blended. Heat a non–stick pan & add a touch of butter. Add 4 large spoonfuls of batter, spaced well apart and cook for 2 minutes until bubbles appear, flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest. (makes about 16.)

To make the sauce – Heat the fruit, honey and lemon juice until you have a nice thick fruity sauce. Serve warm with the pancakes and extra yogurt if you wish.