Information

We pluck our birds using a new state-of-the-art dry waxing machine, one of only four in the country, which delivers sensational quality. Our technique is ‘dry’ so it doesn’t wash the natural flavour from the skin. The birds are then hung from three to seven days to mature before they are ready for our customers to enjoy.

Food Issues

There is a significant demand now for high quality food, produced locally by farmers who care about their products. Sustainability, animal welfare and food purity are real and pressing concerns. As you can see from the details of our products and our philosophy, Madgett’s Farm is determined to address these concerns and promote high quality, local food.

Our own grain - feed for our free range poultry flocks

How to Cook

Our birds are full of natural flavour and cook beautifully. We usually prick the skin, especially with duck or goose, and rub in a little salt. A few herbs and a pricked lemon stuffed into the bird works wonders. Cook in a preheated to 200 c for the first hour, then the remainder of the cooking time at 180 c, which depends on the weight of the bird. Don’t forget that the fat that runs off makes the best roast potatoes.