50 day old chicks arrived on at Daisy’s Woodland Chicken today and are now safely nestled in a rat free environment under heat to keep them at 30 degrees until feathered in 3 weeks. Once outside they will thrive in a broadleaf woodland environment before being humanely slaughtered at 14 weeks, considerably longer than your standard supermarket chicken. Then on to the butcher to make the best tasting free range chicken sausages!


Before we are even up and running properly we have our first wholesale order for 120 chickens breasts for a wedding in August. Really excited now and can’t wait to get into regular production!

After crunching the numbers we’ve decided to bite the bullet and expand Daisy’s Woodland Chicken for 2012. We are beginning the build of 2 mobile poultry houses of our own design, specifically for woodland and housing up to 100 birds each. Each house has removable walls so getting it into hard to reach wooded areas is a breeze (hopefully)!

We’re working on everything being in place early in the new year so we can start producing and selling our chicken sausages at local Dorset farmers markets before Easter 2012. Look out for pics of the new houses coming together soon!

Thanks to the genius of Adam Montague, we now have a ‘blog’ on the woodlandchicken.co.uk website. We will be sharing our news here, as it happens, and ¬†on our facebook site at the same time as well!


For the chicken kiev, slice a piece out of the centre of the chicken breast  to make a pocket using a sharp knife.

Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.

Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.

Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.


On the menu at

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