Pasture Raised Chicken: A Different Kind o' Bird

Jubilee Farm now has pastured chickens for sale so we've added some instructions for taking full advantage of this precious bird.  See the recipe link to the right.

Following are a few differences between pastured chickens (PCs) and industrially raised birds (ICs):

  1. The scale weight of the pastured bird (PC) is all chicken.  The scale weight of Industrial Chicken (IC) is chicken plus water, in some cases, a lot of water with lots of salt and other additives.
  2. PCs live their lives like...chickens, walking about on their chicken legs eating a robust and varied diet of the good, organic grains that Farmer David puts on their plate plus high protein crawly things and seeds that real chickens love to eat.  This varied diet adds to the micronutrients in the meat which is good for you.  Multiple Portuguese studies published in "Poultry Science" found that pastured chickens contained significantly higher levels of omega-3 fatty acids than chickens raised without access to fresh forage.  They also contain up to 50% more Vitamin A than ICs.
  3. Walking about requires some muscular strength which translates into a more dense, stronger muscle tissue.  They therefore need to be cooked with that in mind so the result is not tough.  The IC birds have no need for actual muscles due to the cramped quarters in which they are raised.  Therefore the relatively fluffy muscle tissue will be tender almost no matter how it is prepared.  For some recipes and cooking methods the IC may be preferred.  Look for those on the cleaner end of the spectrum.
  4. The PC birds are clean.  Meaning their "toxic load" doesn't translate into YOUR toxic load.  ICs are raised in conditions not naturally conducive to chicken health resulting in the need for increased antibiotics.  In addition to disease prevention even more antibiotics are used in combination with arsenic to promote fast weight gain and "improved pigmentation"; that nice pink color that masquerades as a sign of health to the uninformed shopper.  The broilers end up growing at such a fast pace that their leg/hip bones and muscles can’t keep pace with their rapid body weight gain and the bird becomes sedentary.
  5. The IC is predominantly a Cornish Cross chicken bred for very fast weight gain.  The country raises nearly 9 billion ICs per year on just 2,140 farms, from hatchling to nuggets in 42 days.  The worker cost, environmental cost, animal suffering and economic degradation of that tremendous volume is all paid (largely in externalized costs) to produce an artificially cheap protein.  When you buy a Jubilee chicken you are participating in clean environmental practices, worker dignity, worker safety, good animal husbandry and propagation of species diversity. It costs more to raise a good chicken and it costs more to pay for all of the costs (none are externalized) but you get so much more in addition to being responsible for what you eat.  Feels good all the way down!
  6. Nothing is wasted.  The fat of a PC is a treasure that will add glorious flavor to a multitude of dishes.  The fat of an IC is where the majority of the toxins settle so it is not good, or tasty, to eat.  When you make stock from the chicken carcass of a PC you'll notice that the "scum" that rises to the top when simmering is minimal and clean.  The "scum" resulting from an IC looks dirty and voluminous.
  7. The increased density and nutrition in a PC result in more flavorful and more filling meat.  We have grown accustomed to IC meat that acts as more of a carrier for added flavors than having much flavor of its own.

So enjoy big flavor and savor the meat as well as the bone broth with gratitude for all of the effort it takes to bring a high quality chicken to market.

Learn the particularities in cooking pasture raised chicken and making stock after the dinner.

Click here for  CSA  Recipes

Just Food

When we are willing to sacrifice the principles of

honesty, fairness, responsibility, compassion and respect for the sake of

jobs, income, wealth, prestige or power,

we are given unemployment, poverty, hatred and helplessness in return – in full, good measure, pressed down.

“As you give, so shall you receive.”

John Ikerd

Join us in the Cascading Kitchen and work on YOUR knife skills!

Join us in the Cascading Kitchen and work on YOUR knife skills!

Summer Session at Jubilee Farm CSA

The "Cascading Kitchen" at Jubilee Farm provides a place for members to clean, chop and prepare their weeks' vegetables for the coming week.  The camaraderie that happens in the kitchen, sharing of meal possibilities and practices that "work" remove the questions about being a part of a CSA.  It is easy, without this kind of support, to become overwhelmed with a large box of vegetables in the midst of a busy life.  The kitchen is a source  counsel, creativity, courage and camaraderie.

Mimi joins Terrie in the Cascading Kitchen at Jubilee Farm Tuesdays and Fridays throughout the CSA summer session. Her ebullient spirit is contagious!

 We'll  have everything you need to prepare your veggies for easy use throughout the week.  Just bring some containers to carry it all home.

Julie Double Knot

Summer In A Jar teaches safe food preservation methods: canning, drying, freezing, quick pickling and fermentation.   Additionally, we offer an invitation to remember, or taste for the first time, honest, fresh, flavorful food in season.  We teach how to put up the current seasonal crop so it’s available the next winter and how to weave the bounty of your pantry into workable daily menus. There’s a rhythm to it that looks different in every home but the invisible thread that holds it all together is an affirmation to choose healthy, real food, sustainably grown to nourish our families.  We don't get there all at once, but one step at a time.  We've adopted the word below to emphasize our desire to walk graciously and incrementally toward deeper, richer, healthier living.

...just a little-- bit-- better.     A little more flavor, a little less processed, a little more nutrition, a few less empty calories, a few more meals with family and friends and a bit less fast food on the run.  Come and join us.

We're all waiting for you!

KidsCooK ,which Terrie and friends have been teaching  has been such a lot of fun.

These kids are fast learners; they keep us on our toes.  They will definitely be leaders in changing the way America eats.