We have started a small pasture poultry enterprise, raising red rangers, a heritage broiler breed that is heartier and takes a while longer to mature. The commercial Cornish white chicken is bred to be processed at 6-8 weeks of age. Any longer than that and the chicken will break it’s legs with the weight it’s trying to hold up. They were bred to be raised indoors, and eat quickly and gain quickly for better efficiency of feed.  On our farm, we don’t believe in indoor confined animal units, so the best breed for us is the descendant of the famous French Label Rouge chicken. Why is it that the Europeans understand and prioritize taste and flavor so much better than Americans? I’m not sure why and how we got so hung up on efficiency. Maybe because America is based on capitalism…

This is a design from Joel Salatin, who raises hundreds of pastured poultry out east.  I think our next set of broilers we will try free ranging with poultry netting and see if there is much difference.