From farm to your kitchen
Processing chickens to cook is a natural offshoot of breeding to the American Poultry Association Standard of Perfection. Raising many birds to choose the few for a breeding program leaves those that don’t make the cut.
The extra pullets (young females) are sold to be egg layers or kept for my own laying flock,
but the extra cockerels (young males) are humanely butchered for eating. All are fed certified organic feed from hatch to butcher.
My goal is to educate the public on the difference between store bought chickens, which by and large are Cornish cross birds, and heritage or Standard breed chickens. Cornish cross chickens have been developed to have an excellent feed to weight ratio and grow extremely fast with a huge breast. The birds are butchered very young, before their meat has time to develop much flavor and texture unlike heritage chickens, which mature slowly and are not as breast heavy. Here you can read the definition of a heritage chicken. Read about cooking historic chicken breeds here.
As of 2020, I am no longer selling processed chickens.
The extra pullets (young females) are sold to be egg layers or kept for my own laying flock,
but the extra cockerels (young males) are humanely butchered for eating. All are fed certified organic feed from hatch to butcher.
My goal is to educate the public on the difference between store bought chickens, which by and large are Cornish cross birds, and heritage or Standard breed chickens. Cornish cross chickens have been developed to have an excellent feed to weight ratio and grow extremely fast with a huge breast. The birds are butchered very young, before their meat has time to develop much flavor and texture unlike heritage chickens, which mature slowly and are not as breast heavy. Here you can read the definition of a heritage chicken. Read about cooking historic chicken breeds here.
As of 2020, I am no longer selling processed chickens.