You might remember a couple of years ago that we shared a blog post answering a question we get a lot: What makes your beef so special?
Now we’re back to explore what makes our organic, pasture-raised chicken stand out from the typical grocery store stuff.
Well for starters, there’s a lot that can be said about the fact that it’s organic and pasture-raised. When I (Mac) was the farm manager at Kentucky State University, I attended a pastured poultry field day and workshop hosted by Joel Salatin, a farmer based in Virginia. At the time I didn’t have much of a clue about raising chickens on a somewhat larger scale, let alone how to do it organically, but what I learned from him paved the way for what we currently implement on our farm. It also helped us spearhead a larger pastured poultry chicken movement in our larger area. More on that in a bit.
At the core of our production systems is the way that our chickens move, along with their secure protective pens (or chicken tractors as they’re sometimes called) to fresh pasture. The pens allow for the chickens to move in, out, and about freely, run around and do what they’d like. Think of it like a playground. We check in on them twice a day when bringing feed and water. All the while they’re enjoying a diet of insects and grubs, clover, grasses, and other forages supplemented by a specially balanced and 100% organic ration of roasted soybean and corn that provides the rest of their essential vitamins and minerals.
And our system doesn’t just benefit the birds, it benefits the meat too. Many folks notice that our chicken has a different flavor from what they’re used to—more robust with nutty notes and an almost steak-like texture. This is due in large part to that athleticism, for lack of a better word, the chickens display in their daily movements which develops their muscles in ways you don’t see with typical grocery store birds raised together in commercial size chicken houses.
Oh and it’s worth mentioning, though it applies to all of our meat, that our chicken is raised free from any synthetic inputs, additives or stimulants and everything we feed our chickens is certified organic, meaning it is free from antibiotics, genetically modified organisms, chemical pesticides and herbicides, and animal by-products. Additionally, the grass and legume pastures are also certified organic.
In my mind, chicken raised this way is an easy choice over what you can buy from a national chain but the fact that you as customers even have that choice wasn’t always an option.
Let’s get back to Joel Salatin. When I mentioned that his teachings helped shape our farm’s approach to raising chickens sustainably, it also helped form a cohort of likeminded farmers to bring locally homegrown chicken to market here in the greater Kentucky area by securing USDA certified processing availability for smaller scale operations. The full in-depth story is best saved for another day, or another blog post, but we’re grateful that we’re able to provide chicken like this to our family, our friends and to you!
And now’s a great time to try it if you haven’t already as we’re fully restocked. My personal favorite cut? Our chicken thighs for the flavorful fat and skin, especially when you crisp it up. You also can’t go wrong with chicken legs. They’re a great value and very versatile to cook with. Ann and I love them slow roasted and falling-off-the-bone tender! —Mac Stone