Chicken Out!

Around 90% of UK chickens are reared for meat in standard intensive systems. This chicken is usually the cheapest on the supermarket shelf and the meat found in most sandwiches and restaurant meals.

These chickens are farmed in barren and crowded sheds with no outdoor access, no natural daylight and little room to move freely.

These birds have been selectively bred to reach slaughter weight in around six weeks, these unnaturally fast growth rates result in millions of chickens suffering from painful leg disorders, breathing disabilities, ammonia burns and dying of lung or heart failure.

Through the Chicken Out! campaign, Hugh Fearnley-Whittingstall and Compassion in World Farming are reaching out to consumers, politicians, producers and retailers to put an end to the intensive ‘factory’ farming of chickens.

Chicken Out! is changing the way we shop


More and more consumers are voting with their basket and choosing chicken meat from higher welfare systems. When you’re shopping for chicken, always look for chicken labelled free-range, organic, RSPCA Freedom Food or higher welfare indoor.

Chicken Out! wants clear and honest labelling


Labelling can be very misleading and phrases such as ‘farm fresh’ and ‘farm assured’ do not always represent higher welfare systems.

Unless the label states free-range, organic or RSPCA Freedom Food, the chicken you’re buying has probably been reared in intensive conditions.

We want clear information on the packaging of the chicken meat so you can make the best, informed choice.

Chicken Out! is reaching the government

We want the government to take the welfare of chickens seriously by introducing legislation that meets the behavioural needs of the millions of chickens.

Over 270 MPs recently signed a Parliamentary motion calling for improved welfare standards and clear labelling of chicken meat.

"I launched the national Chicken Out! campaign because I feel so strongly about the welfare of our chickens," said Hugh.

"My River Cottage TV series on Channel 4 has highlighted the unacceptable conditions in which most table birds are reared and I’m putting pressure on the UK industry to raise their standards," he added.

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  • THIS LUNCHTIME! Hugh rustles up his deliciously moist and golden carrot cornbread, exclusively for #Food Tube! link
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  • Thanks, John. All ideas, always welcomed! RT @jiholland111: @rivercottage #foodtube is such a great initiative!
  • WATCH! Here’s Hugh’s very quick and easy, dairy-free alternative to smoked mackerel pâté for #FoodTube! link
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