What are the trustworthy brands of healthy free range chickens on the market?

In the market are home-raised chickens, if you want to eat assured Sanying chicken, then you and the boss of the market, consult it, want to buy a small healthy, free-range chicken, the boss, will tell you what brand of machine number.

Every year, I buy a few Foping Forest Native Chickens on the "Yijia Organic" e-commerce platform to make and eat by myself, and the certified pollution-free food is a good brand on the market.

1. Laihang chicken, which is a relatively old breed of laying hens, a standard breed that breeds the most in the seventies of the last century, the standard weight of adult roosters is kilograms, hens are 2 kilograms, and the eggshell is white. Lively temperament, strong physique, no nesting, early maturity, high egg production, tolerance to rough feeding, strong foraging ability, strong disease resistance, adapt to free-range conditions. It produces about 200 eggs per year.

However, it is not possible to buy commercial chickens with a combination of pure or inbred lines, which are not suitable for free-range breeding.

2. Xianju chicken is an excellent small egg chicken breed in China, lively and strong foraging ability. Native to Taizhou City, in the central part of Zhejiang Province near the East China Sea, adult rooster feathers are yellow or red and weigh about kilograms, while hen feathers are mostly yellow, rarely black or flower colored, weighing about 1 kilogram. The annual egg production is about 188-211, the eggshell is yellow-brown, and each egg weighs about 46 grams.

3. Wolf Mountain Chicken is an ancient meat and egg chicken breed in China, which is native to Rudong County and Tongzhou City, Nantong City, Jiangsu Province, with an average weight of adult roosters in kilograms and hens in kilograms. The wolf pheasant is sexually mature at the age of 7 months, and the annual egg production is 160-170.

4. Sichuan mountain black-bone chicken is an excellent breed of long-feather black-bone chicken. The appearance characteristics of the black-bone chicken group in the mountainous areas of Sichuan are numerous, and the uniformity is high. It has the characteristics of black skin, black bone and black meat.

The feathers are mainly black feathers, accounting for more than 60%, and the average weight of 120-day-old males and females of southern Sichuan commercial chickens is kilograms; The proportion of black feathers in southwest Sichuan is higher, accounting for 75% of Dashanmin, and the average weight of 120-day-old male and female Weizhou chickens is kilograms, and the annual egg production is 100-120.

1. Look at the claws: The claws of the chicken in the cage are sharp, and the thigh muscles are not so strong and elastic. In contrast, because "native" hens are usually shallower, with blunt paws, thicker, calloused soles, and stronger, muscular, and elastic legs.

The calves of an "rustic" old hen's legs will have a distinct, stiff claw than a young hen's legs. Despite the flying claws, the old hen in the cage could still see the difference on the neck.

Second, look at the neck: when the old hen in the cage is active in the cage, due to the long friction time between the neck and the cage, the feathers on the neck are less or less, and the ** on the neck will become dry and thick, while the ** in other parts is obviously different. At the same time, the feathers on the tail and wings of caged hens will be messy.

3. Look at the skin: The color of the old hen has turned yellow, but now some bad farmers feed the chicken "plus yellow" feed, so that the chicken's ** will also appear yellow. At this time, you will see whether the skin is tight, and whether the skin of the "souvenir" old hen is very tight.

4. Look at the feathers and beak: As you get older, the feathers and beak of a live chicken become less smooth and shiny, and the fine blood vessels on the wings and legs become less clear. For chicks that are accumulating nutrients, the feathers are well lubricated and shiny, the beak is less hard, and the small blood vessels inside the wings are clearer.

5. Tasting chicken soup: "local specialty" old hen only adds a little salt after a long time of nutrient storage, and the soup is boiled, and it can be stewed in a few minutes with an intoxicating fragrance. The color of the soup is close to its golden ** color, and the soup is relatively clear because the skin is tight.

Eliminate caged hens Stewed soup in the same way can only stew a cloudy soup, due to the lack of green feed and places for free movement, the content of unsaturated fatty acids is low, and the taste and taste after stewing will be much worse.

6. Eat chicken: The chicken of the old hen is flexible and elastic, there is no thick fat layer under the skin, it tastes like chicken has a strong taste, and the tendons that connect the bones are also very strong. The meat quality and texture of the culled cage layer is poor.

It is not easy to improve the quality of old hens, not only once, but also need a primitive ecological environment, sufficient sunlight, high negative oxygen gardens and rich, balanced nutrition, etc., all of which require farmers to master the breeding technology system, through careful management and scientific epidemic prevention, process breeding.

Native chicken is a very wild chicken breed, a chicken breed that is very easy to run and plan. Judging from the chicken feet and drumsticks, it is jet black, its leg stem is thin and tall, the claws are sharp, there is no meat on the legs, and the color of the cockscomb is ruddy. Because the native chicken ingests more pure natural food when feeding, the feet of the native chicken are thin and strong, because the native chicken is mostly in a free-range state, if the feeding time is longer, its palm will have a thick cocoon.

In addition, you can also see the pores of local chickens. The local chicken ** is thin, the pores are tight and fine, and they are arranged in a reticulated pattern. The subcutaneous fat is evenly distributed and there is no lymph.

The meat of the local chicken is firm and elastic to the touch, the muscle fibers are fine, the meat is tender, the bones are hard, and there are few young bones.

Look at the chicken feet, the cockscomb.

Free-range chickens: For free-range chickens, because they have been digging food and running on the ground for a long time, their chicken claws are smoother, their fingers are more slender, and all their claws can touch the ground. And the combs of adult free-range chickens are very bright red, especially when they are ready to lay eggs, they are so red that they seem to drip blood.