Leading the way with regeneratively grown chicken

The Power of Regeneratively Grown Chicken

When it comes to children’s nutrition, the quality of food is key. Regeneratively grown chicken offers more benefits compared to conventional poultry. These chickens are raised in a natural, stress-free environment, resulting in meat that is higher in omega-3 fatty acids, antioxidants, and essential vitamins. By serving this at Pembroke, we are ensuring that our students not only enjoy tastier meals, they are also fueling their bodies with the best possible nutrition.

Meet Farmer Max: Pembroke House’s Regenerative Chicken Supplier

Our regenerative chicken comes from Farmer Max, who is based near Nanuyuki in the shadow of Mount Kenya. Max Armbrust, the visionary behind this regenerative chicken farm is a passionate advocate for sustainable and ethical farming. His regenerative agricultural practices focus on restoring soil health, promoting biodiversity, and ensuring the wellbeing of animals and the ecosystem.

Farmer Max’s approach goes beyond simply raising chickens — he’s working to create a balanced ecosystem where animals and crops work in harmony with nature. The farm’s chickens forage freely, contributing to soil regeneration while producing lean, nutrient-dense meat. This holistic approach ensures that the food is as good for the earth as it is for the people eating it.

Max is thrilled to be a part of Pembroke House’s sustainability journey. “It’s fantastic to see the progressive step Pembroke House has taken to source nutritiously dense, regenerative food for the mouths of these young learners,” he says. “Come and see us, and we’ll show you why it’s important to learn and question how our food is grown.”

A Farm as a Classroom

At Pembroke, we’ve been working hard to ensure that topics like farming play a part in our student’s learning. Our school farm serves as an outdoor classroom (and is frequently visited during break times as well) where students can learn about farming first-hand. With our rabbits, chickens, cows and donkeys, as well as a grow shed from Living Machines, the children gain valuable insights into how sustainable food production works. We hope this also sparks curiosity about the impact their food choices have on the environment.

This hands-on learning experience complements Pembroke House’s broader commitment to fostering environmentally conscious future leaders.

Sustainability in Every Bite

By working with Farmer Max, we are ensuring that sustainability is at the core of our operations. Regenerative farming not only provides healthier food, it also helps to combat climate change by restoring degraded soils, capturing carbon, and promoting biodiversity.

With the school’s commitment to holistic education, students at Pembroke House are not only being prepared for the academic world but also learning how to make thoughtful, sustainable choices that will shape a better future for themselves and the planet.

Chicken a La King

Max’s chicken is used in a number of tasty dishes such as Chicken a La King.

Chicken a la King
This Chicken a la King recipe is made from scratch with a creamy mushroom sauce, peas, pimentos, and juicy chicken. Serve this with rice, egg noodles, biscuits, or pastry!

15 mins 45 mins 1 hr
Main Course American 6 people 453kcal
Instructions
Prep Work

Cook the Chicken

Prep Time Cook Time Total Time

1 tablespoon olive oil
1 1⁄4 lbs. boneless skinless chicken breast

salt/pepper to taste
1⁄2 cup dry white wine

5 tablespoons butter
8 oz. baby bella mushrooms

1 small yellow onion diced

3 cloves garlic minced
1/3 cup flour
3 cups half and half
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce

I use Franks hot sauce

1 chicken bouillon cube
3⁄4 cup peas

I use frozen
4 oz. drained pimentos

1⁄2 teaspoon EACH: dried basil, parsley, thyme, onion powder, mustard powder
1⁄4 teaspoon ground sage
1/8 teaspoon pepper, paprika

1. In a large measuring cup with a spout, combine the half and half, chicken broth,
Worcestershire sauce, hot sauce, and seasonings and set aside. Measure out
remaining ingredients before beginning.

1. Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a 4
1⁄2-quart soup pot over medium-high heat.
2. Add the chicken and cook for 3 minutes per side, until a brown crust has developed.
Remove from heat. The middle will still be uncooked.

3. Let the chicken rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish
cooking in the sauce, which will also add even more homecooked flavor to it.

1. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom
and sides of the pot. Add the mushrooms, onions, and garlic. Cook for 5-6 minutes,
until softened.
2. Add the butter and flour and stir to combine. Cook for 2 minutes, stirring continuously.
3. Reduce heat to medium-low. Add the half and half mixture (from step 1) in small
splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you
do so. Add the chicken bouillon.
4. Set heat to medium-high and bring to a boil, then reduce to a simmer. Add the chicken
back and simmer, uncovered, for 10 minutes.
5. Add the peas and pimentos. Simmer uncovered for 5-10 more minutes, or until desired
consistency is obtained. The longer it simmers, the thicker it will become.
6. Remove from heat and serve over egg noodles, pasta, rice, biscuits, or pastry.

For more on Farmer Max, visit Farmer Max.