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Pastured Poultry Interest Form
Use this form to let us know of your interest. This is not an order form. We will contact you by phone and/or email to discuss guaranteeing your order.
We raise Freedom Ranger meat chickens. During grazing weather, we raise birds that would naturally free range but also have the features of traditional broilers but with more flavor. We find that these birds grow to 5-7 lbs in approximately 12 weeks on a free range diet of grass, weeds, seeds, and insects supplemented with local antibiotic free feed. We pick up day old chicks from the hatchery and raise them for about 7 days in a brooder. They transition to the coop and remain under a heat lamp when the weather calls for it. When they are about two weeks old, they transition to the pasture where they run and flap their wings and do what chickens do - enjoy a dust bath, scratch at the ground, pursue anything that resembles an insect, and consume bugs and plant material. They still have full access to the coop and their supplemental feed at all times.
At dusk, the birds retreat to the safety of the coop at which time, we close the door to the ramp protecting them from predators. At dawn, the door to the ramp is open again so that they can range freely in the pasture.
Processing animals is never pleasant. But we ensure our birds live and eat well and are processed quickly and humanely. Because we grow less than 1,000 birds a year, we are able to process on our farm. We follow the New York State On Farm Processing Guidelines and are thus, able to offer our poultry on our farm or at local farmer's markets. We used to pluck each bird by hand but have invested in the famous Whizbang Chicken Plucker (developed by Herrick Kimball in Moravia, NY) which cuts down on processing time (45 minutes to about 3) and ensures our birds are plucked cleanly. We plan to have birds to be available after September 3rd frozen anytime and fresh on processing days for $15.00 each. All poultry is processed according to the NY On Farm Processing Guidelines and frozen whole (with giblets inside the cavity).
During the colder months - particularly winter when there is little for birds to graze on, we occasionally raise traditional meat birds (Cornish Cross Rocks) which are mature at 6-weeks. We purchased from Meyer hatchery in Ohio this time and this batch will be ready around November 1st.
Our small flock of brown egg laying chickens have their own large pasture on which they graze on grass, weeds, seeds, and insects. We have an assortment of Brahma, Barred Rock, Red Star, Buff Orpington, and Black Star hens ghthat we purchased. Last spring, we brought in a new rooster named "Master C", a fully grown bird we rescued from a flock of about a dozen roosters and one hen. (Perhaps it was the hen that was in need of rescue!) We collected a couple of dozen eggs and incubated them to add to our flock of brown laying hens. Unfortunately 2/3 of them were roosters, but we were able to add six ladies to the flock -- every one with feathered feet! When the roosters began to maim each other as well as our valuable egg laying hens, we found it necessary to turn them into ground chicken.
As for our laying hens and their protector, Master C, we supplement their diet with a Agway's Layer Pellet and oyster shell.
We check the laying boxes several times a day and immediately wash and refrigerate the eggs to ensure quality. We sell our eggs large brown eggs locally (from our home) and at Shelley's Meat Market in Endicott, New York.