Deposit is $25
Each bird has an average weight between 3-5lbs.

These birds are significantly bigger than traditional white feather chickens, and can easily handle 4-6 guests from a single bird. Alternatively save your leftovers for a chicken pot pie, or chicken pasta dish!

Polderside Farms philosophy is to raise their poultry in a low density, stress-free environment, feeding them a natural diet of grains and vegetables.

The first chefs in Vancouver to  Vancouver to embrace the taste of this “real” chicken, known in Europe, as the “Poulet du Bresse” were Chefs, David Hawksworth, Rob Feenie, Jeff Vangeest and Robert Belcham.

Virginia Jacobson (owner of Polderside) attributes their success to her opposition to the use of animal protein, high density husbandry and  the extreme use of medicated feed; Polderside birds are given an additional treat of sunflower seeds (which help maintain a healthy immune system in both the birds and humans diet), stone-ground vegetable grains, and legumes. Because the birds are not fed an  animal-protein diet, they must be raised over a longer period of time in order to gain marketable weight; a nine to eleven week cycle. (Commercial farms can raise  birds in just 32-41 days.)

Polderside raises 5,000 ducks and 5,000 chickens per cycle in a 24,000-square-foot space, giving each bird more than two square feet of room to romp and play.The chicks and ducklings are from Heritage breeding stock in France, where the Grimaud Company owns the rights to the old Heritage Breeds.

The old genetics, length of time in growing, and the natural diet creates birds that are healthier, tastier, and entirely free of chemicals and additives. Virignia says she hears from so many of her customers, that the taste of their poultry is so addictive.. You always want to go back for more.Virginia, who delivers her ducks and chickens to restaurants each Thursday admits that it’s a labour-intensive job. But, she says, it’s more than worth it, for the final product and for my own well-being. We give them [the poultry] the very best life on earth that we possibly can, and they in turn, become our best food. I think we are the luckiest people in the world to be able to grow our own food, live in the country and have so many customers that truly enjoy what we grow!!”