“Black Namoi” – Black Silkie Chicken, Kelvin NSW

Price: $18.25 per 500g
deposit per bird: $15.00

Black Namoi – Modern Black Table Silkie
The ‘Black Namoi” is a modern-day spin on the traditional rare breed, Asian coveted ‘Silkie’. Unlike traditional Silkie chickens, which are lean and gamey, the Black Namoi is a result of new bloodlines and crossbreeding, culminating in a small, tender table bird with startling black skin and bones, a good layer of fat, a greater proportion of moist meat, and deeper, richer, less gamey flavour than it’s lean, textural cousin. The increased fat content allows the Black Namoi to be used for roasting, baking, and grilling. The Black Namoi is designed to get Silkies out of the pot and onto the grill.

This product is sold by final weight. Pay the deposit amount to secure your order. We will contact you to confirm the final order weight, price, and outstanding amount payable. This product is frozen.  


Product Details

Black Namoi Silkie BrisbaneThe Silkie (sometimes spelled Silky) is a breed of chicken originating from China, named for its atypically fluffy plumage said to feel like silk. The breed has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot (most chickens have four).  Their raw flesh is dark beige and internal organs dramatically pitch black.  Once the skin is cooked, it turns a deep, glossy, obsidian black.

The Black Namoi has a soft, gentle nature and even temperament, and will often adopt and sit on orphaned eggs from other species (even giant duck eggs).

Meat colour varies within each bird. Typically, expect distinctly darker meat which will turn from soft cream to white when fully cooked. Despite all the black-on-black-on-black, silkies are colorfast and won’t produce a black broth, using either water or fat to try to leach the inky pigment from their bones. The skin will be b, sometimes bordering on blue or purple.

The Black Namoi have an elongated body, small head, long legs and disproportionate looking feet with 5 toes. Their outdoor foraging life mean organs, muscles and skeletal system grow in harmony.

Black Namoi table birds are processed using the superior ‘Cold Scald’ and ‘Air Chill’ method. This protects the ‘bloom’ of the skin. The birds drain before ‘air chilling’ on racks, allowing the meat to rest before packaging commences. The Black Namoi is the only table Silkie in Australia to be processed in this method, meaning there are NO CHEMICALS involved in the processing of the bird.  Compare this to the common process of a hot scald followed by a plunge into heavy chlorinated icy water of up to 150 ppm which is invariably absorbed by the chicken. This causes a ‘bleaching effect’ removing the skin’s natural bloom. The cooked finish is not compromised by the freezing process.

Sizes range between approximately 500g to 1kg.

Collection or Delivery


This product will be available to collect from Clayfield, Brisbane.
For collection details, please join our Buyers Group Club or contact us here.

Delivery is available to most locations throughout Brisbane, South East Queensland and Northern New South Wales. Air freighted deliveries can be made to all airports listed here: (www.virginaustralia.com/au/en/bookings/cargo/cargo-contact-list) on an 'airport to airport' basis. Please refer to our Customer Service or FAQs page for our delivery options and pricing or contact us for more information.

Where a deposit is required, the balance of your account is subject to final weight. This is to avoid you overpaying if your order comes in less than the farmer’s estimation. Payment of your balance can be made on the day of collection via cash, eft from your phone to our bank, or via credit card (a 2.5% surcharge applies). Invoices are issued to food service clientele. Please let us know if you require a credit application.

About Great Northern Poultry

Great Northern Poultry is owned and operated by Cameron Ward and Angus Shepherd.  The Shepherd family manage all aspects of the specialist genetics, breeding, brooding and hatching of eggs on their family farm “Burrulaa Crossing” situated just outside of Manilla, a small town slightly north east of Gunnedah, NSW.

Day old chicks are carefully transported to the Ward family farm “Glenbrae”, where the birds live a free-range life until maturity around 8-10 weeks.  

Both farms maintain high level holistic management systems, with bird health, and wellbeing the main priority. At 10 weeks of age, each batch of chickens is dispatched to a private avian abattoir in Guyra, where they are hand processed without chemical intervention, bleach or toxic skin treatments.

You may also like…