Bo Bo Black Feather Chicken

Bo Bo Black/ Red Feather Chickens is a slow growing breed which caters to traditional European and Asian tastes. The farms raise this breed in order to fulfill the new immigrants' demand for a chicken that remind them of the old country. The breast is shallow, but the legs and thighs are meaty. Preferred by dark meat lovers.

Bo Bo White Feather Chicken

In 1999, we started raising Cornish Cross hens to meet the demands of a growing non-Asian market. This chicken is the one that modern cookbooks refer to as the 3.5lb chicken. Raising them the same way we raise our Black Feather Chickens, flavor and texture of these birds remain superior to what is available in New York as many of our customers will proclaim.

Poussin, a 1.0 lb white feather chicken is similar to the Cornish Hen, but rivals in flavor and tenderness.

Old Hen

This chicken also called "Fowl" is used for Old-Fashioned Chicken Soup as the base. Since we leave the feet and neck on, their inclusion in your soup will create a more potent broth to combat the flu. Broth and stocks made from poultry bones are known to strengthen bones and said to prevent Osteoporosis.

Silky Chicken

Silky Chicken is the most exotic chicken we sell. Its black skin, black meat and black bones are covered in snowy white feathers. Silkies can be roasted like a chicken or boiled into a tonic soup that Asians believe can strengthen the sick, elderly, and pregnant due to its "high iron" content. The size of the silky is smaller than your average chicken.

Quail Egg

We harvest minature eggs from the farm's Japanese Cortunix Quails. Each egg is about 1.5" x 3/4". They are speckled and can be boiled for hor- d'ouvres or fried into an omelet. It takes about 11 eggs to make an omelet.

Guinea Hen

Guinea Hens have a more complex flavor, leaner meat and is much tastier than chicken with a flavor similar to that of a pheasant.

Partridge

Our partridges are harvested later than at commercial farms, ensuring that our customers receive the largest slow-grown partridges on the market. These partridges are meaty and flavorful. Partridge meat is red and flavorful and is excellent roasted in the oven or on a spit.

Rabbit

If not overcooked, rabbit meat is moist with the same texture as chicken, but with a different flavor. Rabbit meat is white, lean, tender and tasty. We carry New Zealand and California Rabbits.