Ixworth chicken arrive at Sunbird Farms
It’s been 23 weeks since we first brought Ixworth chicken to Sundbird Farms, and quickly added more the following week. It was the culmination of many years of interest in this almost forgotten breed. When Greenfire Farms inquired with customers about breeds they’d like to see in the future, the Ixworth was at the top of our list. Why wouldn’t be when some say it “provides the best quality meat of any pure breed”?
Will the real Ixworth please stand up!
Rare breeds are a funny thing. For years so many suffered a decline because breeds were reliant on industry and commercial farming. If it couldn’t get to weight in 6 weeks, it didn’t make business sense. As a result, the viable populations got smaller and smaller. Luckily, the backyard chicken craze and the local food movements (Slow Food) have really had a positive impact on rare and heritage breeds. Saved in the nick of time by enthusiasts, there’s not a growing market again for birds like the Ixworth.
Unfortunately, the gene pool is sometimes a little diluted by “out-crossings” to other breeds to help keep things going, or a little shallow because there just weren’t many left. In any event, it can be a challenge to get the “real” traits to perfect in the birds. As with many of these breeds, little flaws in coloration, size, feathering, etc pop up from time to time. But for those willing to stick it out and make hard choices, the rewards can be worth it.
So far, so good!
This past weekend we whittled our little Ixworth chicken flock down, removing extra roosters, eliminating birds without the right colors, keeping the best and most vigorous of the bunch. We ended up with a chance to see how these birds were performing and we were pleasantly surprised. We separated four culls and finished them on whole, organic milk; organic finisher and grains; and added walnuts from the farm (an incredible nutrient and great for adding complexity to the flavor). Despite their lack of quality on the outside, their quality on the inside was marvelous:
Well proportioned, with nice thighs and excellent breast meat, these birds jumped even higher on our list. The skin was clean and firm but not tough. The fat was nicely distributed but not overly present. In all, they represented all the things you’d hope to find in a pastured bird. It’s not hard to see why the Ixworth is so prized for its table qualities. In fact, it’s the only bird we know of that has “Table Merits” in its Scale of Points for the Standard of Perfection!
Where we go from here
The plan now is to see how they turn out as a layer. As a forager and a ranger they’re awesome! As a table bird at 22 weeks, well, see for yourself. Of course we still have to taste them, but after nearly a decade of doing this I’m pretty confident that a bird that dresses like this will be tasty.
We’re planning to run a side-by-side-by-side comparison soon of the Ixworth, Delaware and Bresse. Stay tuned, we will let you know how it goes!