PASTURED (DAY- RANGE)
CHICKENS
As of May 2010, Anne has decided to concentrate on increasing our egg production. So, we will be selling Pastured Broilers produced by Alexis Koefoed of Soul Food Farms in Vacaville. These are the same breed as Anne raised and are grown in the same way.
The price will go up slightly because the birds will now be air chilled and we will need to recover these additional processing costs!
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Freedom Ranger |
Just like Hunter is passionate about cattle, Anne loves chickens! After much
research, we have decided to focus on one breed: Colored
Range Broilers.
Following is an excerpt from the breeder we use, JM
Hatchery: "The Colored Range day-old chicks are hatched
in the heart of the Pennsylvania Dutch Country. The breeding
stock is imported from the regions of Burgundy and Brittany
(France). The genetic stock is derived from the American
and European old heritage breed of chicken and was developed
in the early 1960’s to meet the highest standards
of the French Label
Rouge Free Range program. Currently, the Colored Range
genetic stock is used by most non-factory farm production
models (alternative) all across Europe and also by small
pastured poultry producers in search of a traditionally
raised farm chicken - just like the "oldies", healthy and
with a succulent flavor and texture.
Since our Colored Range Broilers are a slower growing
breed, they are naturally better suited to the higher
welfare and true natural rearing systems (full pasturing,
free range, organic, certified, backyard etc.…).
In the United States most modern poultry industrial production
models use fast growing breeds (hybrid white synthetic
Cornish crosses).
Natural instinct and behavior is preserved in the selection
and growing methods of our Colored Range breeding stock.
It goes without saying that our birds love foraging in
pastures, free ranging outside, always looking for natural
sunlight and fresh air, as well as ground scratching
and dust bathing."
Although it takes us almost twice as long to grow these
beautiful birds than the conventional Cornish Cross broilers,
we feel that it is an important decision to focus on
the health and welfare of the birds as well as their
suitability for a pastured-based operation.
Cooking Tips for our Chickens
Our chickens are frozen immediately after being processed. So, after defrosting
and before cooking, please allow all birds at least 24 hours in the refrigerator
for their muscles to relax and achieve maximum tenderness.
Slow cooking over low heat will produce a more tender bird with a superb flavor
profile. However, most Americans are used to the extremely tender, large breasted
broilers which are raised in commercial facilities. Colored Range chickens will
be more succulent in taste but the meat will be less tender than what most people
are used to. But, once you become acclimated to the different texture of the
meat, many people prefer the Colored Range.
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