​​​​​​​​​​​​​​Australia's own award-winning premium chicken


​If you are seeking a truly differentiated table bird, reminiscent of the quality of 'Poulet de Bresse' of France, Sommerlad chicken is the perfect choice.

However this is not France, and Sommerlad chickens are 100% Australian, developed specifically for Aussie farming conditions. Their Australian heritage genetics are exclusive to Sommerlad chicken farmers, and make them unlike any other available in this country (or the world for that matter).


Tastes of the Earth


As well as their unique genetics, you will also notice subtle differences in each Sommerlad farmer's finished table birds, influenced by their "terroir" - such as the farm's climate, soil type and native pasture species. Differences are also influenced by the farmer's locally available feed sources, and processing options.​ These differences are something to be celebrated, as they represent artisan chicken farming, resulting in a rich and diverse culinary experience.


Sommerlad chickens are selected for the table between 10 and 16 weeks of age, (where as standard supermarket chicken is processed at 5 weeks of age). Their naturally slow growth rate allows their organs, muscles and bones to grow in harmony, and their longer outdoor life allows them time to develop intramuscular fat, and nutrient dense meat, with outstanding texture and flavour (award-winning for that matter).


Would you like some cooking tips? Click here.

​​​​​​​​​Sommerlad Chicken

"This is a magnificent chicken. I come from the Bresse region in France and it is like our Poulet de Bresse.​ From the minute I took it out of the packet I knew the smell was like home. After a few minutes of cooking we knew we had something special."

Jacques Reymond

www.jacquesreymond.com.au



"The flavour of a Sommerlad chicken is something very special, it’s the combination of the heritage breeds that makes this chicken stand out. The free range environment and the naturally slower growing birds also helps to develop their full flavour."

Peter Gilmore

Executive Chef, Quay Restaurant, Sydney​​



"'Chicken' has been ruined for us thanks to the Sommerlads. While we’ve never gone out of our way to eat it, cook it at home and have never before served it in the restaurant, we will never again touch it unless it’s a Sommerlad bird, for moral reasons, for the incomparable flavour and the ridiculously crispy skin. If you catch us at the right moment you’ll even witness us dressing our salads with the rendered fat too! "


Travis and Arabella

The Barrel Room, Ballandean, Qld