If you caught Jamie and Jimmy’s Friday Night Feast on Channel 4 a couple of weeks ago, you will have heard their idea about high street chicken shops using meat from ex-laying hens – but how viable is this really? And what are the opportunities for foodservice?
But before getting into that, what exactly is the difference between the chicken we eat and the one that lays our eggs?
Put simply, chickens farmed for meat – or broiler chickens as they are known in the farming industry – have been bred over many years to produce as much meat as possible in as short a time as possible.
Laying hens, on the other hand, are a different breed of chicken specifically bred to lay eggs and they tend to be much leaner.
However, the excessive rate at which most