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Pastured Poultry a new vision

We are what we eat, so they say.  Well so are our chickens. So we give them plenty of fresh pasture, and our special grain mix along with plenty of clean water, sunshine and fresh air.

What we don’t give them is: hormones, antibiotics and chemical additives.We are always looking for ways to improve our methods and improve the living conditions of our animals. We’ve spent the winter researching alternative methods of housing our hens and researching appropriate heritage breeds for our farm.

This year we will be building an oversized "Chicken Tractor" to replace the mobile hen house that the "near" tornado demolished last summer. This will allow us to keep the hens on fresh pasture and protected from preditors . . . and hopefully the wind won't be able to tumble it down a hill. The new chicken tractor will have a very wide wheel base for stability and feature both a grazing room and a sleeping room with a floor. We believe this will be a better system, but time will tell.

This year we will be adding rare "Buckeye" chickens to our farm. We are concentrating on preservation of appropriate rare breeds on the farm. The Buckeye  has the distinction of being the only chicken breed in the US to be developed by a woman. She did a good job creating a bird that lays well and also makes a very good meat bird.

We will be travelling to Ohio in the spring to pick up a starter flock. It will be a year before we have the flock up to egg production and are able to produce enough chicks to grow out for broilers.

The plan is to have a breeding flock that will supply fertile eggs for my new incubator. (Christmas present from Brian.) These chicks will be sorted with some being kept for a laying flock and some being earmarked for the supper table.

Over time we will stabilize our flock to include 10-20 breeders and about 50 layers. Meat birds will be available seasonally starting in 2011.

 

 

Pastured Poultry a new vision

We are what we eat, so they say.  Well so are our chickens. So we give them plenty of fresh pasture, and our special grain mix along with plenty of clean water, sunshine and fresh air.

What we don’t give them is: hormones, antibiotics and chemical additives.We are always looking for ways to improve our methods and improve the living conditions of our animals. We’ve spent the winter researching alternative methods of housing our hens and researching appropriate heritage breeds for our farm.

This year we will be building an oversized "Chicken Tractor" to replace the mobile hen house that the "near" tornado demolished last summer. This will allow us to keep the hens on fresh pasture and protected from preditors . . . and hopefully the wind won't be able to tumble it down a hill. The new chicken tractor will have a very wide wheel base for stability and feature both a grazing room and a sleeping room with a floor. We believe this will be a better system, but time will tell.

This year we will be adding rare "Buckeye" chickens to our farm. We are concentrating on preservation of appropriate rare breeds on the farm. The Buckeye  has the distinction of being the only chicken breed in the US to be developed by a woman. She did a good job creating a bird that lays well and also makes a very good meat bird.

We will be travelling to Ohio in the spring to pick up a starter flock. It will be a year before we have the flock up to egg production and are able to produce enough chicks to grow out for broilers.

The plan is to have a breeding flock that will supply fertile eggs for my new incubator. (Christmas present from Brian.) These chicks will be sorted with some being kept for a laying flock and some being earmarked for the supper table.

Over time we will stabilize our flock to include 10-20 breeders and about 50 layers. Meat birds will be available seasonally starting in 2011.

 

 

 		   
  

Farm Fresh eggs from our pastured hens are $2.50/dozen at the farm anytime.

Farm Fresh eggs from our pastured hens are $2.50/dozen at the farm anytime.

 
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Several of our chicken customers have asked for instruction on how to cut up a chicken. Rather than reinvent the wheel, I found this great site with instructions including pictures!

http://www.gourmetsleuth.com/cutupchicken.htm

In addition to the chicken cutting lesson there are bunches of yummy recipes to try.

These are some of our favorite ways to prepare chicken:

· The pic above is a split chicken roasted over stuffing in the oven.
· Put slices of a big sweet onion in the bottom of a Crockpot and then put the chicken on top. Turn the Crockpot on low, put the lid on and go do something fun for 4-6 hours. When you get back you’ll have a yummy chicken dinner.
· Leftovers from your roasted chicken can become chicken noodle soup.
· Several folks have grilled their chickens either with barbeque sauce or the beer can method.
· Sometimes a whole chicken is just too much so I’ll thaw one out. Cut it up and make fried chicken out of our favorite parts. Then use the back and drumsticks to make chicken alfredo or chicken barbeque for sandwiches.
· Chicken salad. I use a whole boiled chicken, deboned. We like our chicken salad with fruit and nuts in it. Which fruit and nuts depends on what’s available at the time.
 

 


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