At Yolky Dokey, our hens are part of the farm long after their peak laying days. When a hen slows down, she doesn’t lose her value — she simply moves into a different role. Rather than seeing these birds as waste, we honour them as a whole animal, raised with care, purpose, and respect. Our hens live outdoors on pasture, scratching, foraging, and contributing to the health of our land, and when they finish laying regularly, we process them thoughtfully so their life continues to nourish.

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These mature birds offer a depth of flavour you simply won’t find in standard chicken, with well-developed muscle and natural fat that make them perfect for slow cooking — producing rich broths, gelatinous stocks, and deeply savoury meals. This is how chicken used to taste. It’s why local chefs are increasingly seeking them out — for their ability to create richer, more complex dishes, reduce kitchen waste, and reconnect with traditional, whole-animal cooking. By using the whole bird, we reduce waste, honour the life of each hen, and support a more thoughtful, closed-loop way of farming — one that values flavour, nourishment, and respect for the animal.

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Local chefs are increasingly seeking out our spent hens for their depth of flavour and versatility in the kitchen. These mature birds produce rich, gelatinous stocks and deeply savoury dishes that simply can’t be achieved with standard chicken. They allow chefs to cook more intuitively — using the whole bird, reducing waste, and creating food that tells a story of provenance and respect. If you’re interested in working with our spent hens in your kitchen, we’d love to hear from you.

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Made with love, from start to finish.