Poultry

In an effort to close the circle of off farm inputs we have chosen to go with all heritage birds that can breed and hatch true, on our farm. When a homestead speaks of being sustainable, but then opts for a hybrid bird who cannot live or survive past 8-12 weeks, let alone naturally breed and hatch true, I question the reasoning . Our goal is to raise and hatch all poultry on our farm for dual purpose eggs and meat.

We are also opting out of commercial feed. Fillers and synthetic nutrients with unnatural corn and soy were never meant to be eaten in such large quantities. All of our livestock are raised as naturally, symbiotically, and seasonally with fodder and food foresting techniques as well as rotational grazing.

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Our French Bresse, French Barbezieux Project & Other Heritage Meat Birds…..

“Poulet de Bresse” – premium meat of the highest quality.Our birds are direct descendants from the Poulet de Bresse of France, fed and finished in the same respected manner of grain & raw milk with fresh grass & bugs…thats it!
“The birds are kept free range for at least four months. From about 35 days they are fed cereals and dairy products; the diet is intentionally kept low in protein so that the birds will forage for insects. They are then “finished” intensively fed on grain and milk. Poulardes or large hens are fattened for four weeks and slaughtered at five months. Roosters  are also fattened for four weeks, and are slaughtered at eight months or more.The birds are marketed with the head and characteristic slate-blue legs, traditionally a sign of authenticity. Poulet de Bresse commands premium prices. In 2002 producers of poulet de Bresse received an average of $4.55 per kg (whole chicken, ready to cook); comparable prices received by producers of organic and standard chickens were $3.07 and 1.82  and have clearly gone up through the years. Retail prices are much higher; a price of $25.22 per kg”

The Barbezieux is the tallest native chicken breed in Europe, often referred to as “a cross” between a chicken and a turkey. It is known by chefs as being one of the best- tasting meat chickens in the world.  It is a superior chicken for roasting, known for both its wild game flavor & golden color.
 Farmers must follow stringent guidelines for raising the birds, including strict rules governing diet, fresh air and the amount of grassy space allotted to each bird. The Barbezieux chicken now features the Signé Poitou-Charentes regional quality designation. The result according to the famous French food guide, Gault Millau, which ranked the chickens third out of a class of 20, is extraordinary: “The skin is nice and golden, with a fine aroma of wheat. The meat is firm with a pronounced almost gamey flavour.”

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