Pastured Poultry in Southern Oregon

This comes to us from a local farmer:

 

Hi Lisa, Hensel Family Farms raised pastured poultry in Rogue River this season.  You can see more here www.henselfamilyfarms.com

The poultry is processed in a ODA licensed facility at the farm. Happy to provide more information to your group as needed. If there was a group order we would be happy to deliver them to Eugene. Winter is coming and he will likely be sold out by the end of October.

Jim

 

If anyone would like to coordinate a group order, our WAPFEugene list would be a great place to do it.

Pasture-Raised Chickens Available

This comes to us from one of our local Eugene Chapter members:

We are they Dealy Family from Lorane.  We live on a 22-acre farm w/ milk goats, beef cows, meat rabbits & an assortment of poultry.

We have raised meat chickens for ourselves for 7 years & this year decided to raise a batch to sell.  The chickens are pasture-raised to give them access to lots of bugs & grass.  Their feed is certified organic.  The water is from a pure spring.  We live next to an organic farm; their are no commercial farms in the area that use chemicals.

These chickens are Red Broilers, which are slower growing than the standard Cornish Cross.   We plan to butcher on Sat. June 23.  The birds will be available after that for  $4.75/lb. bagged & frozen.  They will be about 4 lbs. each.  We have 24 available.

If this goes well, we will consider doing it again in the fall.  If you have questions or suggestions, please call Elaine at 541.942.6914.  ~~ We also have fresh eggs, raw goat milk, organ meats, chicken feet & butchered rabbit for sale.

Elaine Dealy
541-942-6914

Food Feature: Chicken Liver with Apples

This recipe is provided by our co-chapter leader, Victoria Schneider:

Chicken Liver Divine
Serves 4 or 5 people
Preparation time: 15 minutes

  • 1 lb of chicken livers (organic and local if possible)
  • 2 to 4 Golden Delicious or other sweet apple depending on the size
  • Butter, salt and pepper

Begin by gentle sautéing the cleaned chicken livers in a skillet just until they are light pink when cut. Salt and pepper them as you like. Remove from the pan and keep warm. Wipe out the skillet and put in fresh butter. Cut the apples into flat round slices (as if drying) and remove the seeds if you wish. Sauté the apples in the warm butter until golden but still firm.  As the apples are gently cooking, take the livers and keeping one end connected; slice them so they can be splayed out on the plate. When the apples are done, take a slice of apple and slide it into each one of the slices where you have cut into the liver. Remember to keep it connected so the finished liver looks something like an apple flower. Salt and pepper as desired. Work fast to keep them warm for serving. Place 3 to 4 on each plate.  The sweetness of the apple coupled with the rich flavor of butter creates a very complementary way to enjoy chicken liver.

Food Feature: Easy Roasted Chicken

Roasted Chicken:

  • 1 whole Chicken (preferably locally raised pastured, but any will do)
  • Unrefined Sea Salt
  • Poultry seasoning
  • Chicken fat (or butter, lard, tallow, coconut oil, etc.)

Rinse chicken under cold water and pat dry.  Slather with chicken fat.  I usually do this with my hands.  Chicken fat is nice in that even when it is cold it is still spreadable.  If you haven’t collected chicken fat yet, just use another good fat, but you may need to warm it first.  Sprinkle generously with salt and organic poultry seasoning.  Poultry seasoning is available in bulk from many local natural food stores.  If you prefer you can make your own mixture of sage, marjoram and thyme, or other herbs and spices.  Coat the chicken well with salt and seasoning.

Place chicken breast-side down on a baking rack.  I use a stainless steel cookie cooling rack set over a casserole dish, but if you have a good roasting pan by all means use that.

Preheat oven to 350 degrees F, and bake for about 2.5 to 3 hours.  After the first hour, remove the bird from the oven and baste using the drippings at the bottom of the pan.  Use a silicone brush, turkey baster, spoon or natural bristle painting brush .  When the chicken starts looking nice and golden on the top, flip over using two large spoons or forks.  Baste other side.  Check after another hour and then every half hour until done.

When the skin is golden and crispy all around remove from oven. Set the chicken aside while you pour the drippings at the bottom of the pan into a small glass jar.  To remove bits, strain this liquid through a stainless steel strainer.  Place the jar in the refrigerator for later use.  There will be some fat on the top and juices on the bottom.  These can be used to make gravy, flavor sauces or soups, and when the fat has cooled it can be scooped off to use for cooking vegetables or basting your next chicken.

Enjoy the crispy chicken skin while it is fresh out of the oven.  And the crispy tail piece is a special treat for the cook!

When the meat has all been removed from the bones, place the bones in the freezer.  When you have 2-3 carcasses, make chicken stock!

Pastured Poultry

Note: This information was sent to us by local member, Julia Serra.

Last year the Eugene Chapter WAPF worked with a farmer in Creswell to raise soy free pastured poultry for some local members.  Each person committed to buying a certain amount of broilers.  We figured out each persons cost of feed and also paid the farmer a fee per bird for raising and butchering.  We are interested in doing this again.  I am inquiring with a couple of people who have acreage about setting up some tractors and using their land.  We would need to pay for their time, the feed, and cost of each bird again.  This will make it at least $9. extra per bird outside of feed costs.  I also would like to use a non hybridized breed or at least not Cornish X because they gain so rapidly, etc.  I would prefer to not raise birds that may be suffering.  I am looking into Freedom Rangers, a hybrid, but they don’t appear to suffer like the Cornish X and also the usual heritage meat birds.  This would be the most costly route as we would need to pay for the feed, the processing and raising.

The other option would be to raise some birds in our own backyards, everyone feeds them as they want to, and we rent equipment – scalder, plucker, cone set up, etc. and share the rental cost = processing party.  If there are people in the group who are willing and have knowledge to do the processing please speak up because there are many of us interested in raising the birds but are not ready to jump into the butchering yet nor do we even have experience to do so.  I would like to organize a group of people that can raise broilers for theirselves, maybe some have room to raise for others, people that are willing to do the processing, etc.  If you are at all interested in participating in this email me.  This would be the chepaest way to raise our own pastured poultry.  I realize many people have small backyards but if true pastured poultry or organic from the store is out of your budget then this is the next best option.  Raising them semi contained in your backyard on mostly feed vs. acreages of fresh forage is still better than factory farmed chicken.

Thanks!

Julia Serra