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What's more, chicken's breeds are increasingly name-checked – think Cornish Red, Kentish Ranger or Dorking (yes, the names do usually refer to where they were first bred, like any good English surname) and boast the kind of gastronomic and ethical special credentials – up to 100 days of no-boundary wanderlust, dry-plucked and hung for a week with guts in for full-on depth of flavour – now de rigeur on menus among similarly name-checked beef and pork."I predict that poultry provenance will be the next big trend in restaurants and sustainability," says Mark Linehan, managing director of the Sustainable Restaurant Association (SRA). For many, its their default everyday protein, expectations are low, and if the chicken pieces are slavered in spicy sauce, it's relatively hard to tell the difference."There's a long way to go: 1.4 million tons of chickens are produced annually in the UK and of those only 2.8 per cent are even entry-level free-range.
They are rotated around the fields weekly to keep them on full alert and enjoy an exceptionally long life – they're killed at 105 days.
And it's not only pullets proud to flaunt their pedigree; cocks (it's rude to snigger), too, are back on the menu, cooked long and slow until their distinctive, silky, succulent meat falls away from the bone with the most gentle persuasion.
Not only are some of the UK's most talked-about Young Turks serving up chicken "snacks" (try Issac Mc Hale's signature buttermilk and pine fried chicken at his just-opened Upstairs at The 10 Bells), there's a whole roster of chicken-led eateries opening in the late summer – even Nick Jones of Soho House is getting in on the chicken act.
This has led to a glut of the breeds at RSPCA adoption centres across the state, assisted by the dogs often not being desexed.
If raised right, the dogs are "fantastic family pets” with as much love to give as any other popular household breed, the spokesman said.
Since 2010, 112 dangerous dog permits have been issued by the council, with 28 currently active.
Mr Shepherd said the council does not breakdown attacks by dog breeds, but his opinion was that bully breeds aren't over-represented in attacks."They're certainly involved in behaviour issues we have with dogs, but they aren't breeds which we see make up a large proportion of incidents involving dogs,” he said."We get requests relating to dogs like Fox Terriers.
MACKAY residents appear just as likely to be attacked by a Jack Russell Terrier as a Bull Arab or other stereotypically aggressive bully breed type dogs.
That's according to Mackay Regional Council manager of health and regulatory services, Craig Shepherd.
He said "owners spending the time with their dogs, looking after the welfare of their dogs and investing in the training of their dogs” would prevent a sizeable number of attacks.
An RSPCA spokesman said bully breeds run into perception problems because of the people who own them and a lack of early age socialisation.
They are exceptionally succulent, rich and inherently buttery in taste, and produce wonderful, bright, beautifully scented stock that solidifies into a fine jelly (the acid test according to my chicken-devotee Jewish mother).