MEAT CHICKENS 2025

Bred-for-meat chickens

NOTE: Having sold most of our meat birds live for several years, we’ll no longer be dressing them out for the public on a pre-order basis.

After growing from downy fluffballs to fully feathered in a heated, protected brooder, Freedom Ranger meat chickens go outside in floorless pasture shelters to keep them safe from predators. The shelters are moved to fresh green grass daily.

 
They are red-feathered and descended from the Label Rouge chickens of France. Chicks arrive in late May and are ready for sale in July or August.

White Cornish Rocks should arrive in August for sale to our Orthodox Jewish customers on Kapparot in October. Any extras will be available after Yom Kippur.

   Having access to green plants and fresh air, growing longer than grocery-store chickens, and being able to exercise give the chickens firm-textured, rich-flavored meat. The meat may even have a yellow tint from the carotene in the green grass and forbs the chickens consumed. Our meat chickens consume grain and are not certified organic.

   Our favorite way to cook them is to put a frozen whole chicken and a cup of water in the crockpot in the morning, turn it on high til mid-afternoon, then reduce it to low until needed. What could be easier than that!?        

stewing hens

These hens over a year old are available once the egg-laying season is over—the week before Thanksgiving. They vary in age, size, and color and are sold live. Some customers buy them for backyard layers, and some to make classic chicken soup. Sold live.

not-meat CHICKENS

Occasionally Leghorn pullets (young females) or cockerels (young males) are available which have been hatched by school classes in the area. We also hatch chicks of all colors from our own laying hens’ eggs, keeping the pullets for next year’s layers and selling the cockerels. They are slower growing and not as meaty as the Rangers and Rocks, but just as delicious and in-demand.

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