May 25th 2024 Harvest - Fresh Chicken Pre-order Deposit

The Kosher King is our number one choice of broiler for its robust, active, and most definitely delicious and flavorful meat available. Taste the difference of real chicken! 100% natural and authentic whole dressed chicken raised in our pasture for your table. We prefer the heritage breeds over Cornish Crosses. Kosher Kings, Red Rangers, and Freedom Rangers are the only broilers we raise for meat due to their exquisite taste and tender texture. We raise our chicks in the brooder till the age of 4 weeks , then move them to the pasture into mobile houses/tractors that we move daily around the pasture. They are raised and harvested humanely at our farm. We use BPA free shrink wrap bags for packaging. Per USDA, harvested homegrown birds kept in the freezer are good for one year . For best flavor, you should aim to consume it within 6 months from the harvest date. Minimum order of 3 whole dressed chickens per customer. Current cost is $6.75 per pound. The average finished weight is 4lbs; sometimes a little lower; some can weight a bit more. You can reach out to let me know your desired finished weight, and we will aim to pick those, as close to your desired finished weight as possible, apart for you.

What to expect once you pay the deposit’:

1. We will reach out to you when chicks arrive and give you the anticipated harvest date.

2. We will reach out again when harvest day is close and schedule your pick up appointment. Balance will be due in cash or Venmo at the time you come to pick your fresh poultry.

Purchasing pasture raised chickens from a local farm is a big investment. It’s not cheap, but it’s a much better and healthier alternative from what it is offered at the grocery store. Specially in the age and times we are leaving in right. It has never become more urgent to know where our food is coming from and how they are produced.

We want to make sure that we educate our clients on how they can make the best of their investment with us. Below, are some tips for cooking real chicken and why they should not be cooked the same way as the store bought chickens.

TIPS for cooking our pasture raised chickens or any other homegrown chicken that free ranges all day and eat healthy!

You can't prepare homegrown birds the same way you would normally do a store bought chicken. First of all, our chickens exercise!. Most of the chickens you buy in the store, if not all of them, spend their entire 6-7 week life in a crowded, populated commercial house or barn, with very little room to move around. Our Heritage chickens can range freely within the fenced area we set for them. They also grow slower, so they do not develop structural and health problems .

Secondly, store bought chickens are largely raised in commercial houses where it is often over populated. The ammonia built up by feces and other conditions that arise from a over crowded environment is a recipe for illness and disease. There is no way of raising that many birds in close proximity without getting sick birds. We only raise 25-30 broilers at a time and we split them into two-three large tractors with side doors that we open to give them the opportunity to get out and forage, which result in zero sickness and zero losses. We don’t do hormone injections, antibiotics, saline, flavoring, preservatives, or vaccines on birds we raise for the table.

So how does all of that translate into how you cook our pasture raised chickens? It's simple. When animals move and get sunshine , they develop more muscle and healthy fat, unlike like the factory commercial ones . For this reason, we recommend you to roast our chickens low and slow! We prepare them ourselves at 325 for 20 minutes per pound. Please note the type of stove you have also play a role. We recommend using a probe meat thermometer. Your chicken is done when it reaches the internal temperature of 165F. Stick it in the thickest part of the meat such as the breast or the thigh. If you are smoking your pasture raised bird, set it for 250F degrees. If done right, you will have a juicy, succulent, tender, best chicken you have ever tasted in your life. You will not want to eat store bought chicken again. That's the only bad thing about our chickens .

Other techniques for cooking a tenderly juicy bird include brining. Brining is the condition of soaking the chicken in salty water. Simply mix 1/2 to 3/4 of salt (we use kosher) per gallon of water and let your chicken soak for at least 4 hours (overnight is best). Leave it in the fridge.