"Kendal Hills' Label Vert chickens is the most delicious chicken that I have had in Canada. Kendal Hills' unique farming methods focus on producing the healthiest and highest quality poultry. Beautiful fat distribution, tender skin, savoury flavour and a delicate and meaty texture are what I have come to expect from these chickens.I like to prepare it simply by dry salting the chicken and then letting it rest in the fridge overnight to dry out the skin and allow the salt to penetrate. I roast them in the oven or slow-cook on the barbecue. Once cooked and rested I serve it with the roasting juices and fat seasoned with a bit of sherry vinegar, roasted garlic, and thyme to create a light vinaigrette to dress the cooked meat. I always save the bones to make a broth packed with flavour and nutrients rich from the diverse diet
Heritage "Label Vert" Whole Chicken
Label Vert is Kendal Hills Farm's own name for its heritage chicken, raised to a slower, higher standard in respect of France's strict Label Rouge. Dave and Emily raise these slow-growing birds on pasture near Orono, in portable shelters that move to fresh range whenever needed. They reach maturity at five to seven months, compared with six to eight weeks for a standard chicken, on non-GMO feed with no medications or growth stimulants. Kendal Hills is the only licensed farm raising this chicken, and each bird is hand-caught and taken to a provincially inspected small processor in Omemee.
The slower pace gives a bird that is more evenly proportioned, about half white meat and half dark, with more flavour, texture and colour. Roast it whole with plenty of salt and let the skin and the juices do the work, then graze on the leftovers and simmer the carcass into stock.
