Nichols Poultry is one of the most trusted and respected meat brands in Tasmania - they give their free range flock (which is never more than a thousand birds) 24 hour access to natural light, natural ventilation and rolling Tasmanian pastures. The birds also have access to mobile, custom built sheds - so they have ample protection and shelter while grazing freely.
At processing, Nichols will only air-chill their free range birds (rather than spin-chill in chlorinated water) to cool the meat. Spin-chilling ultimately results in the absorption of chlorinated water that may cause bleaching of the meat and bones. Air-chilled poultry is far more natural, flavoursome and brighter in colour.
To further develop flavour and texture, Nichols age their free range poultry on the bone for a minimum of 4 hours. This process allows the meat to tenderise. As a result, you have minimal weight loss and moisture expulsion when cooking this product.
Nichols Poultry currently generate 50% of their power requirements from wind turbines and the business has plans to increase this self-sustaining approach over the coming months and years."