Jamie's Fowl Dinners

Jamie's Fowl Dinners (1x1)

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Having taken on the state of school dinners, Jamie is turning ringmaster to tackle an issue that raises difficult questions about animal welfare and what consumers are prepared to pay for quality food. Advertisement Click here Fifty years ago, chicken was a special treat we were lucky to have once a week. Now, thanks to modern farming methods, chicken has become an easily affordable everyday staple, with whole birds available for £2.50 – but farmers make just 3p per bird. With the help of poultry farmers and experts including Bill Oddie and Hugh Fearnley-Whittingstall, Jamie has brought together consumers, producers and retailers to discuss how chickens and eggs are produced and consumed in this country and whether things need to change. Live in front of his guests Jamie uses demonstrations, films and interviews to highlight key aspects of chicken and egg production, including stocking densities, growth rates and how chicks and chickens are actually killed. And Jamie will be revealing the difference in living conditions for 'standard' broiler and battery chickens, 'enriched cages', barn, free range and organic birds. But will his guests still be hungry by the time he's finished?