Someone said to me “a chicken is a chicken is a chicken.” Well, I beg to differ. I have found my favourite one in the market, thanks to Backyard Farms. Pretty owner, Tisha Dominguez and her partners, Kaye Garcia and Jenny Yrasuegui are passionate and very excited about their poultry and they have all the right to be.
beautiful and very hardworking ladies, kaye garcia, tisha dominguez, jenny yrasuegui and trish panlilio, who was in charge of the delicious winner chicken dinner this evening
Tisha, whose farm is in the province of Saranggani started her poultry farm with only fifty chickens which has now grown to two thousand of them. She is already looking into growing some closer to Manila to meet consumers demands. She is an advocate of eating clean and makes sure everything her children eat is as clean, organic and all-natural as possible. Tisha, along with her partners Kaye and Jenny have brought this movement further by making Backyard Farms available in the market. Yes, they are a bit pricier than grocery sold chickens but there is a reason and a big difference on how they affect our health in the long run. These chickens are sold whole and dressed. They are pasture raised, antibiotic free, hormone free, vacuum sealed and blast frozen. They eat grass, bugs, worms and greens from Tisha’s garden. They are also supplemented with fresh feeds, using only natural ingredients such as corn.
Backyard Farms boasts about their vacuum-sealed packaging ensuring that oxygen cannot get inside the package or reach the product. This lack of oxygen kills the aerobic bacteria (bacteria that needs oxygen to live.) By killing aerobic bacteria, such as salmonella, the product is cleaner and safer. Then by blast freezing the product at 50 degrees below zero, several things occur. All flavors are locked in because the freezing occurs so quickly. Also, there is no crystallization (freezer burn) on or in the product, making it more consistent. The most important benefit of blast freezing is that it kills 99.47 percent of the anaerobic bacteria such as E.coli.
I had the pleasure of tasting these chickens one evening in Trish Panlilio’s lovely home. Backyard Farms and Nawwy’s Kitchen by Trish collaborated to bring us a stellar meal. Delicious and guilt-free eating!
Oh, and that person who said “a chicken is a chicken is a chicken”? He’s now a convert.
lovely set-up by kaye garcia incorporating backyard farms organic egg
kaye also happens to be a stylist and i love what she did with the cocktail and dessert table
quinoa, red rice and tomato stuffed roast chicken
mushroom asiago chicken
coq au vin (chicken cooked in wine with onions summer vegetables and some bacon) yum!
trish’s quinoa and tomato red rice is addicting!
an extra treat was this lime ginger baked local sea bass from the famous saranggani fishery which is owned by tisha’s husband
And, my fave dessert of the evening, a version of the famous Momofuku cereal milk cupcakes of New York made by local baker Sam Ty…
For Backyard Farms orders and inquiries:
E-mail: backyardfarmsph@gmail.com
Website: www.backyardfarms.ph (there are a list of resellers on their website for one nearest to you.)
Call: 0917-673-7796
Instagram: @backyardfarmsph
For NawwTy’s Kitchen Custom Catering:
E-mail: nawwtyskitchen@gmail.com
Call: 0918-998-7474 or 0917-866-5849