Roasting Your Heritage Turkey

I decided to offer some suggestions for roasting your heritage, Bourbon Red turkey from Sojourn Farms.  I first purchased a heritage turkey for Thanksgiving 2007, my first Thanksgiving as a married woman.  I had heard somewhere that "heritage birds are better brined", so I went about looking that up and followed Martha Stewart's Turkey Brine recipe, which very conveniently happened to arrive in my mailbox in the November issue of "Living".  For those of you who did purchase turkeys from us, I hope the supplied brining kit was informative and easy to use.  You're on your way to a flavorful, holiday turkey!

Now, to go about roasting your Bourbon Red turkey, I'll tell you how I do it.

First, make sure you give yourself enough time!  Cooking a turkey requires a lot of preparation and planning.  Know what time you plan to serve your Thanksgiving meal and work backwards from there:  The turkey needs to sit 30 minutes (tented with foil) after being removed from the oven; add another 15 minutes if you carve it before placing it on the table; it needs so many minutes per pound in the oven, etc.

Let's get started.  Remember, when roasting a brined turkey, to be conservative with applying any more salt to both the turkey and your basting sauce and gravy.

1. Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast side up, either on a rack set in a roasting pan. Let the turkey come to room temperature for up to 1 1/2 hours.
2. Preheat oven to 475 degrees, with rack in lowest position. Tuck wings under turkey. Gently separate skin from breast, and rub unsalted butter under the skin on each side.  
3. If you like, fill cavity with stuffing of your choice.  You may also place herb sprigs, bay leaves, apple cores, onions and other flavor-imparting veggies in the cavity.
4. Tie the legs together with kitchen twine.  You may also scatter apples,  celery, carrots, mushrooms -- any combination of roasting veggies that sounds good to you -- around the rack. If you brined the neck and giblets, place them in pan. Add about 2 1/2 cups water (or 1 1/2 cups water and 1 cup dry, white wine) to pan.
5. Roast turkey for 20 minutes. Reduce oven temperature to 400 degrees. Baste with pan juices, and tent with foil (make sure it doesn't touch the turkey; it will stick and pull off the skin). Roast, rotating pan, adding more water if pan is dry, and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours, but longer if your turkey is stuffed. Let turkey stand for 30 minutes before transferring to a platter and carving.  Reserve pan with contents for making gravy.

There you have the basics.  I don't usually stuff my turkey because it extends roasting time and the brining serves the purpose of keeping the meat moist.  Feel free to get creative and try out your own combinations of herb butters, herbs/veggies inside the bird, etc.  Just keep in mind that your brined turkey probably doesn't need additional salting.

Here are some tips and another great heritage turkey recipe from Local Harvest.  The New York Times even published a recipe for "Simple Heritage Roast Turkey".  Mary's Turkeys is another great resource.  Check out their Heritage Turkey Recipe and suggested roasting times by weight.

Happy Thanksgiving, everyone!

Chicken Challenges This Time Around

May comes, and I fall off the blog roll. Spring is just such a busy time of year on the farm. It's hard to come in when the light keeps me outside, thinking I can do a little more weeding, a little more planting... whatever. It's amazing how time gets gobbled up just puttering around, doing what seems like nothing but really adds up to something when you put it all together (like shelving my garden tools so I can find them again next time).

Anyway, with that as a beginning, I've been meaning to tell you all about some of the challenges we faced with our most recent crop of chickens (acquired March 23rd, harvested last week, this coming Monday (June 6th), and again in another 10 days or so... you'll see what I mean if you keep reading).

The first wrinkle began before we even ordered our chicks. The hatchery we ordered from last year had gone out of business, so Milan made more than a couple dozen phone calls to various hatcheries and resellers trying to get a batch of 100 White Cornish X chicks. Of course, we could always order from Murray McMurray, right? Yes, but one of our values is "local", and although the term is now almost as over-used and diluted as "free-range", to us, Iowa ain't local. I know they are a great hatchery in many respects, but it's hard for us to think of 100 little chickens traveling 2,000 miles without food or water. Call us softies, if you like. That left us with few options for getting 100 chicks at once, so we settled on getting them through our local Grange Coop (still, their chicks come from some hatchery in Texas -- not so local, either).

When our order arrived, we drove to Grants Pass to pick up 100 White Cornish X and 12 Red Cornish X (see"A Little Experiment: Part 1" and "A Little Experiment: Part 2"). At that point, it was clear that there were multiple ages of chickens in the box. Some were a good five-to-six days old, as they had lost their fluff and had their wing feathers in. Others were clearly only day-old chicks (as was the case with all 12 Red Cornish X birds).

The challenge of multiple ages is one that plagues the batch throughout its entire cycle. Plainly, older chickens are bigger and shove out the smaller ones to the point where the big just keep getting bigger and bigger and the small ones stay small because they can't bully their way past the bullies. This applies to both food and heat. We lost a couple of the smallest chickens early on to being crushed by their peers as they sought heat underneath the hover. Again, this was probably a result of multiple inputs: cold nights, not eating enough to get strong, not drinking enough to be well hydrated, etc., but then to be bullied out to the edge of the heat, well, that ends it. Chicks, and particularly the White Cornish birds, are anything but robust. Miss one element of their needs and it's curtains for them. They essentially give up, which comports with their manifested lazy nature as adults. It was such a striking contrast to me to watch the little Canada Goose gosling bounce back from his ordeal (see my post titled "One Little Gosling's Undesired Adventure"). A White Cornish X chicken would never have fought that hard to survive, and even if it would have fought to survive, would have probably crawled into a bush and died of exhaustion after being released.

As time passes, the big continue to get bigger, so they need to be harvested sooner. We harvest our White Cornish birds at 9 weeks. This time around, it meant we had to have two harvest days -- one last Sunday, May 30th, and one coming up June 6th. Actually, we'll even have a third harvest day to process the Red Cornish X birds, which don't grow as quickly and don't convert feed as well. Having them this go-round was an experiment on our part, and it's clear they cannot be raised with the Whites, which have to be ration-fed to even live to nine weeks of age (commercial facilities process their birds at 6 weeks of age because that's about when they start dying anyway, as their skeletal structure and organs begin to fail due to their incredible weight -- think of them as 200-lb human two-year-olds). The Reds, on the other hand, at 9 weeks of age and ration feeding, feel like the classic "rubber chicken" when you pick them up: the breast-bone protrudes way out and they feel like nothing but feathers. They need to be free-fed and grown to 10-12 weeks of age.

Setting up these harvest days is no small matter, so having to do three of them for one batch of 100 birds is deflating. We harvested the 50 oldest birds last Sunday, will do another 28 on Monday, and the remaining 10 Red Cornish birds... well, we're not even sure yet when we'll do those. Maybe in another 10 days or so, like I speculated in the beginning of this post.

The next and more depressing challenge we experienced with this batch of chickens was something we didn't even consider before we were faced with it. As I said, the first wrinkle was not being able to get our chicks from the same hatchery we patronized last year (Lazy 54 Hatchery in Hubbard, Oregon). Apparently, they had great chicks, because we never had a one with any obvious genetic issues. Well, that changed this time around. The genetics on this batch of White Cornish X was bad. We started to notice it around 4 and 5 weeks of age: more and more birds were turning up with legs turned out at crazy angles or crumpled feet. A few died for no discernible reason, so we suspect there were internal manifestations of their poor genetics to blame. Milan watched a few weaken and would always put them in the sick bay and give them special attention for a few days. Only two such chickens rallied; the others went down hill to the point that Milan put them out of their misery (did someone say farm life is "romantic"?!). In the end, we had over 20% loss for this batch, which is a horribly high number. Industry average is 10%, and we had less than 5% all last year!

White Cornish X with deformed feet.

Here's an example of the crumpled feet, and this isn't even such a bad one. The bad ones didn't make it past 6-7 weeks; this one is 9 weeks old (photo taken the day before harvest).

Suffice it to say, it's been a tough road this Spring. Even though we realize some things were out of our control, we feel responsible for the birds we lost, not to mention that it's hard to tell our customers we can't fill their orders this time around. We usually have 5-6 birds as back up, but we've long blown through those and are telling folks that ordered 5 to expect 2.  Not a message I like to deliver.

As a result of all this, we will probably move away entirely from raising the White Cornish X breed.  We were optimistic after raising them last year.  Some of last year's got as old as 12 weeks and were still up, pecking and scratching, hale and hardy, with all their feathers intact on their breasts (they're often featherless there because their breasts get so heavy they can't stand up, so their feathers fall out and don't grow back and as a result, the breast skin gets really dirty), but we must have just been lucky to get 200 really healthy ones.  This year was just a whole different story, and reminded us that the White Cornish X is a bird that's been highly bred and re-bred specifically for the Foster Farms situation: sitting in a cage in front of a feed trough (that's never empty) for 6 weeks of life.  Here's a good visual of how chickens have changed to meet the Foster Farms standard in the last 50+ years (courtesy of Nature's Harmony Farm in Elberton, Georgia):

White Cornish X at 68 days old in 1950, vs. 47 days old in 2008.

Pretty incredible, isn't it?

So, expect to hear more about Red Cornish X birds in the future, and maybe even Freedom Rangers at Sojourn Farms.  To all our loyal customers, thanks for sticking with us through our learning process.  We really are trying very hard to raise healthy, happy, free-range, organic, pastured chickens.  It's not always easy and definitely not glamorous, but hearing how much you appreciate our efforts means a lot to us.

One Little Gosling's Undesired Adventure

I was recently reminded again about the consequences of involving oneself in certain elements of nature.  Our ranch hand was out and about when he found 4 little Canada Goose goslings.  Out of interest, innocence and definitely some thoughtlessness but certainly not malicious intentions, he picked one up and brought it up to the house to show to Jack.  Since Jack was down for a nap, that didn't happen, and very quickly, Milan and Darin decided they needed to get going to town or they would be late for an appointment.  Darin went to "put the goose back".

I felt bad about it already.  Here was that poor little goose, grabbed away from its brothers and sisters, not to mention his parents, and being paraded around for us to ogle.  And, I'm sorry to say, I did: admire his lovely coloring, his delicate features, his cute, but very plaintive and pleading little peeps.  I even took a couple pictures.

Being in a hurry, Darin put the gosling down in the shop yard, across a ditch and quite a ways from where he found the little guy originally.  No parents or siblings were in sight.  When Milan discovered the situation, he was furious.  Although he doesn't like Canada Geese living here (farmers call them "rats of the air" because they can eat an incredible amount of new grass before the cattle can and cost farmers a lot of money), he will viciously condemn anyone without even batting an eyelash for placing animals in suffering, even potential suffering.  He asked Darin, "Don't you think he'll just die out there?"  To which Darin answered, "Probably."

Now, I know Darin.  He is not heartless and cruel.  He is gentle and kind to his horse and very sweet and friendly with our stand-offish dog, Cash.  He's a very good, upright, moral, hard-working, kind and seeking-to-be-righteous person.  He is the best ranch hand ever -- very conscientious and thorough, very invested and interested.  So, what happened?

I think it happens to all of us.  We get carried away by things in life without giving them much thought.  I know it happens to me daily. Darin just wanted to let Jack see a little gosling. No harm in that. But removing the gosling from its family, well, there's harm in that. Especially for the gosling -- potentially fatal harm.  His answer to Milan's question was a surprise, even to him, as it was the first time he had stopped to think long enough about what might happen to the little gosling in the long run.

Thankfully, Milan was able to catch the gosling, but not before very much tiring the poor little panicked bird and also getting himself torn up in a blackberry thicket.  The gosling actually managed to get into the ditch leading to the pond and even dove and swam for some length under the surface trying to evade being captured again.  Soaked, scratched and furious, Milan hastily plopped the gosling into the chicken run with our 100+, then-3-week-old chicks and raced out of here to make it to his appointment. At least the gosling would be safe.

I was on the other side of the house, dusting in the back bedroom, with the windows slightly cracked and the gosling on my mind. Within minutes of Milan leaving, I heard louder than usual, insistent peeping. I went around to another window to see the little guy struggling desperately against the impenetrable (and intentionally so!) wire-welded sides of the chicken run.  I worried he wouldn't last much longer.  He would completely tire himself trying to find his family and then die of weariness.

I dropped my dusting and prayed a trek out to the ponds would find his family. Sure enough, on the far side of the barn pond, momma, daddy and three little siblings were warily watching my approach. I prayed again that they would stay there and that I wouldn't have too much trouble catching the gosling out of the chicken run.

You've seen our chicken runs. They're very low to the ground, so getting around inside is a cramped and very, very messy business. Even after a few hours, the ground has enough little chick poops on it to make crawling on all fours under there a pretty darn unsavory task. We've only had to do it on rare occasions, as the way the runs are configured allows us to do everything from the top (not to mention that because they are moved once, and later twice, a day, giving us one or two clean opportunities per day to do anything that requires crawling around on the ground). I steeled myself, and in I went.

The chickens know us as the source of their food, so they're not very shy anymore. They crawled all over me while I was in there. The little gosling, however, ran from me. I had expected this, but even so, I felt a little desperate. He could get around so much more easily than I could. What should I do? I stopped moving, and tried to honk like a goose (I wish I had a video of this part... or maybe I don't!). I guess I was somewhat convincing, because the gosling actually approached me instead of running away from me. He got just close enough for me to scoop him up. I placed him in the darkness and warmth under my coat to calm him down, knowing that the more he struggled, the smaller his chances of survival would be. He immediately snuggled in and settled down. I carefully shuffled myself out of the chicken run, one arm gently holding my coat and the little gosling in place. What a relief to get out of there!

I walked quickly down to the pond, planning my release. I wanted to get close enough for momma and daddy to hear him peeping, which I figured he would do once I removed him from under my coat. I also thought that I would probably get closer to them if I stayed across the water from the family. The gosling could swim, sound carries well over water, and it also offered a clear line of sight.

With my approach, the two adult geese starting honking, and the little bird under my coat started peeping in reply. I knelt down at the water's edge and set him free. What a sight to see him beeline for his family and his family beeline for him! My heart felt like it swelled and got warmer, watching the reunion. I tried to imagine how happy and relieved that little gosling felt, and I wondered, do geese have what we understand as those emotions, or is it just instinct?

Either way, I'm glad for how things worked out in the end. Milan was relieved and happy, upon returning from his appointment, that the gosling had been successfully reunited with his family. Milan also had a follow-up conversation with Darin about the whole situation, and Darin admitted he just hadn't thought it through enough and that he shouldn't have been so thoughtless. I'm glad for the poignant reminder we all got about the delicate balances of nature and the opportunity to share this story-with-a-happy-ending. Most of all, I'm glad the little gosling is back with his family - back where he belongs.

This photo was taken several days after the gosling was reunited with his family. I was glad to see he survived the ordeal. Part of me had worried he would be so traumatized and exhausted that he would crawl into a thicket and breathe his last, even after coming back to mom and dad. We've seen that enough with our chickens, but I should have known these little guys are MUCH hardier than domestic meat chickens (especially White Cornish X). Clearly, he's doing well, eating our grass shoots where we reseeded the ground after it was leveled last summer. This brings up again how we actually have a love-hate relationship with Canada Geese. They are incredibly good foragers, meaning they're very destructive to areas of field we're attempting to renovate. Thankfully, only a few seem to hang around, and I must admit, I enjoy seeing the goose families in the spring.

Bourbon Red Turkeys: An "Ark of Taste" Food

Our first batch of turkeys is set to arrive in a couple weeks.  We decided to raise Bourbon Reds, a heritage breed included in Slow Food USA's "Ark Of Taste" catalog.  It is also on the American Livestock Breeds Conservancy "watch list", as there are fewer than 5,000 Bourbon Red breeding birds in the United States.

After much research, we chose the Bourbon Red breed based on hardiness, size, rate of growth, and taste.  These birds have more marbling in the meat, making it easier to prepare the sometimes elusive, moist and flavorful holiday centerpiece.  Take a look at this blind taste test where 70 food professionals compare heritage turkeys to the traditional “butter ball” type.

If you would like one of our pasture-raised, organic Bourbon Red turkeys on your table at Thanksgiving or Christmas 2011, please get in touch with us soon to reserve one for you.  Price will be $7.15/lb with dress weight between 11 and 16 pounds.  Payment is due at pick up off the farm either November 19th or 20th, 2011.

Roasting Your Chicken, Making Stock... & Beyond

Let's start with a little poll:
1. How often do you cook up a whole chicken?
2. If/when you cook a whole chicken, do you cut it up for braising, BBQ'ing or frying, or do you cook/bake it whole?

Most of our customers seem pretty savvy about knowing how to cook a whole chicken, but I did have one customer ask about how to use the remains of a roasted bird for making chicken soup.

So, I thought I would give a little run down on how I typically prepare one of our homegrown chickens, from removing it from the freezer to eating it in three different meals. The photos are of a chicken I recently cooked for my toddler's 2nd birthday dinner.

DAY 1:
First step is to plan, plan, plan. Good meals are all about thinking ahead, especially when your meat is kept in the freezer. So, at least a week before I plan to roast a chicken, I take it out of the freezer and place it in the fridge. I put the frozen bird breast-side up in a stainless steel bowl, because the packaging will weep chicken juice as it thaws. You don't want that all over your fridge. It takes a good two days to thaw in the fridge, and I'll often flip it over after the first day so the top side of the bird doesn't get dried out as the juices thaw and run downward.

DAY 2:
Next step, brine. I make part of the brine on day two and place the then-thawed chicken in it on day three. My brine recipe is inspired by Martha Stewart's Thanksgiving turkey brine recipe, but the main thing is salt and you can vary the spices however you want. For the smaller chicken, I use 1/3 cup of salt, 6-8 cups water and 4 cups dry white wine, and then some combination of whatever spices I have on hand. I boil up the salt, water, bay leaf and seed-type spices (not the fresh herbs, garlic or onions) and let the concoction simmer a while and then sit until I need it the next day.

DAY 3:
Remove the chicken from the fridge, remembering to contain all that liquid and observe good sanitation with the chicken juices. Thoroughly wash the chicken inside and out, removing the neck and gizzards from the cavity. Once rinsed, I place it breast-side down in my 7qt dutch oven. I pour in all boiled (and cooled!) brine, add the wine, onions, garlic and fresh herbs. I put a plate over the top of the chicken to weight it down and keep it well in the brine. Then, on goes the lid and the whole kit-n-kaboodle goes back into the fridge. At this point, use the neck and gizzards as the first part of your stock. Place them in a small sauce pan, cover with water, throw in a bay leaf, and bring it to a boil. Once it has boiled, turn to simmer and let it bubble gently for an hour or two. Let it cool before pouring it in a glass jar and putting it in the fridge. You'll either use it in your gravy or add it to your stock later.

DAY 4 or 5:
Martha's recipe says to brine the bird for 24 hours. I brined one chicken for 5 days! I don't recommend it, just because there is definitely a limit on how long chicken will stay good in the fridge. In brine, however, the salt acts like a preservative. Our 5-day briner was one of our tastiest roasted chickens. Still, 24-48 hours does the job just fine.

Before you remove the brining chicken from the fridge, get your roasting veggies ready. This is another trick I learned from my mom: put carrots under the chicken to catch the drippings and function as your roasting rack. The carrots come out so tasty and your chicken doesn't get stuck to the bottom of your pan or overcooked, etc. Peel small carrots and leave them whole; peel enough to completely cover the area underneath the chicken. You can also use parsnips for this. I also usually throw in onions and garlic to flavor the drippings that come out of the chicken, since the flavor makes for better gravy.

When your carrots are cleaned and peeled, get your chicken out of the fridge. Remove it from the brine and discard the brine. Rinse the chicken and pat it dry. Let it sit while you chop up fresh thyme, marjoram, parsley -- whatever fresh herbs you like -- to make an herb butter spread. I love butter, so I use a generous 4 tablespoons for one chicken. You need softened butter, not melted. Mix in your herbs, add a tiny bit of salt (your chicken should be well salted from the brine, remember) and whip it up.

Place your carrots on the bottom of your dutch oven, situate the chicken nicely on top, and start spreading your herb butter as evenly as possible all over the chicken. I put it on the outside, but lots of people like to pull up the skin and put the herb spread underneath the skin. I've never done it that way, mostly because I've always had success doing it "my" way, which seems easier to me. One person I know even makes herb-cubes by freezing her herb butter in ice cube trays and then shoves the herb cubes under the chicken skin and inside the chicken for roasting. Another great tip (again, from Mom!) I've used before is to place strips of uncooked bacon over the chicken breast and legs. It adds flavor and keeps the bird from over-browning, but you don't get that awesome, bronzed, crispy skin under the bacon.

Your chicken is now ready to go in the oven! Especially with heritage and homegrown, pasture-raised chickens like ours, I recommend a lower-roasting temp and longer time in the oven. A 6-pound Sojourn Farms chicken takes about three-and-a-half hours in a 325-degree oven. Yep, that's a long time, so again, plan ahead! The great part is that while your chicken is roasting away, you can make all the side dishes, dessert, AND clean up the kitchen! Not bad, right?

So, how do you know when the chicken is done? Here's another tip I learned from my mom: the juices must run clear, not pink or cloudy, and when you grab a drumstick, it should twist and loosen easily. Of course, your cookbooks will tell you to get out a meat thermometer and check that it's at 160-170 degrees. I've never had much luck with that method, but lots of people swear by it.

Another tip from mom: if you think the chicken is browning too quickly but isn't baked through (and you didn't do the bacon trick), cut a triangle of foil to place over the breast and narrow foil strips for the drumsticks.

As the time approaches for the chicken to come out of the oven, get prepared to remove it and the carrots from the dutch oven. I prep my serving dishes either by pouring boiling water into them to warm them, or I'll adjust my oven racks to allow the dishes to fit in while the chicken is still cooking (oh, for the day when I have two ovens!). Make sure your dishes are oven safe if you opt for the latter method! Remove the chicken onto a platter, cover with aluminum foil and let it sit 10-15 minutes while you make the gravy out of the drippings from the bottom of the dutch oven.

I don't want to tell you how to make your gravy as there are so many ways to do it, so many options ingredients-wise, etc. The only main thing I know is to use the drippings from the roasted meat for flavor. To thicken gravy, I will either start with a roux (butter and flour) or add cornstarch later in the process. You can add wine, any kind of spices, mushrooms... the sky is the limit, really. Here is a good, simple (turkey, but it works fine for chicken, too) gravy recipe if you need one (minus the eggs, in my opinion!): Martha Stewart's Giblet Gravy. Use the giblet stock you made earlier as part of the four cups of stock called for.

Well, it's about time to eat the first chicken meal! I like to bring the whole bird to the table and carve it up there. I'm not an expert carver by any means, and you don't need to be. If you know to slice down each side of the breast and cut through the joints, that's enough to do the trick. I will give people whole drumsticks, but pull apart the thighs so that everyone else gets at least a little dark meat (our family prefers the dark meat). I always put a bone bowl on the table to collect the very valuable bones to use for the stock.

Now, you're ready to make stock! As you clean up from dinner, pull the rest of the meat off the chicken into a storage container (we use GlassLock). Put that in the fridge, and put all the chicken bones from dinner and every left over chicken part (including your already-once-used giblets) back into your dutch oven or a large stock pot, if you have one. Add celery, a carrot or two, some mushrooms, onion, garlic and herbs of your choosing. Cover the whole thing with water and bring it to a boil. Let it boil a minute or two, then turn down to a simmer. Cover, and simmer for 12-24 hours. Yes, your entire house will smell like chicken soup for a few days. That's definitely not my favorite part of the process.

DAY 5-6:
The stock is done! Turn it off and let it cool a while with the lid on. When it's no longer too hot to handle, get set up with another large pot and a strainer. Dump the contents of the dutch oven through a strainer into the pot. From there, you can pour it into jars to keep in the fridge about a week or the freezer for a couple months. I use straight-sided jars to freeze stock as it can crack narrow mouth jars as it freezes. If you do plan to freeze it, be sure to leave extra room for it to expand at the top and don't screw down the lid tight. I just barely turn the lid -- just enough to keep it on -- and then tighten them up once all the stock is frozen. Be sure to label and date your stock before you put it in the freezer, too.

Of course, this is also where you can make chicken soup! Chop celery, onion, carrots and any veggies of your choosing. Throw them all in a pre-heated pot and cook them together for a while, then add your stock and season to taste. You can add potatoes, noodles, rice... whatever suits you. I usually cook my noodles separately and place them into individual servings of soup so they stay nicely al dente. Shred or chop some of the remaining roasted chicken and place it in the soup, too.

Homemade chicken stock is great for any recipe that calls for chicken stock. I love it in risotto, or even just in making rice, you can substitute stock for water for a heartier dish.

DAY 6-7:
If you still have chicken remaining, make chicken tacos, enchiladas, even chicken salad or of course, the standby chicken sandwiches. It's the beauty of a roasted chicken -- it usually makes way more than one meal.

Happy cooking!

More reading and resources on chicken stock:
Cheeseslave's How To Make Homemade Chicken Stock
The Hungry Mouse: Homemade Chicken Stock (Great photographs!)
Weston A. Price Foundation: Broth Is Beautiful

A Little Experiment: Part 2

Here's a visual on the difference between White Cornish X and Red Cornish X chicks. They're about 5 days old in this photo.

This year's batch of chicks didn't arrive all on one day like last year's did. Last year, we ordered our chicks from Lazy 54 in Hubbard, Oregon. Although we wanted to raise Red Cornish X already last year, we also wanted to order our chicks from as close to home as possible. Although Hubbard isn't exactly "local", we felt mollified that we didn't order from somewhere in Iowa or Pennsylvania, or even Arizona. Anyway, Lazy 54 didn't carry Red Cornish X chicks, so we went with the traditional White Cornish X variety.

This year, we got all set to order again from Lazy 54, only to discover they had gone out of business! What a sad thing for anyone raising poultry in Oregon -- no more local source for chicks, ducklings or poults. Milan spent several evenings online looking at all our options, as not every hatchery has every type of bird or has the right number available at once, etc. We decided to order our chicks through Grange Coop, our local farm/garden/pet store. The way it worked out, not all the White Cornish X are even the same age, and the Red Cornish are nearly 5 days younger than the older Whites. It makes across-the-board weight gain and growth comparisons pretty impossible. But, even at this point, it seems pretty safe to say the Reds are generally smaller, slimmer and not as fast-growing as the Whites. They're more active and light on their feet, and as you can see from the photo, quite a bit more colorful.

A Little Experiment: Part 1

Those of you who followed our blog last spring -- our first "in the chicken business" -- might remember me bemoaning the weather (see our April 2010 archive ). I'm looking out the window watching it snow/slush/sleet (whatever it's doing) and praying we don't have a repeat performance of last year's chilly, snowy spring. Not lookin' so good, at the moment. My eager daphne, daffodils, crocus and violets are buried under wet, gloppy snow, with more continuing to fall. Sheesh!

Even as weather-focused as farmers are, I wouldn't bring it up if it were warm and sunny, but because we ordered the first batch of chicks yesterday, it's on my mind. We're much better-prepared this year, of course, with new tricks and all sorts of know-how under our belts to help mitigate the inconvenience and stress caused by frigid outdoor conditions. For those of you just tuning in, the reason this is a big deal for us is that we raise "pastured poultry". We're committed to getting the chicks out on pasture as early as possible (our mid-summer arriving batch goes outdoors at 3 days of age). That's essentially impossible when the grass is snow-covered or rain soaked. The chicks are much too fragile to handle such conditions until they're at least a good two weeks old, which is a lot of a life that only lasts 9-10 weeks. So, current conditions being what they are, we expect to keep them indoors for at least a week. Let's hope it warms up soon; I don't think anyone will dispute we've seen enough precipitation for the season.

Rain, sleet, snow or shine, the chicks will be here this coming Wednesday, March 23rd; 105 little cheeping balls of yellow fluff. Well, five will be a slightly different color of fluff. We ordered the usual 100 White Cornish X ("Cross"), which is the typical meat-bird breed. We then ordered five Red Cornish X, which is still a meat breed but more of a heritage type of meat chicken.

We decided to get the five Red Cornish X birds as kind of an experiment. "Heritage" meat is really gaining attention within foodie circles, but the average palate doesn't always appreciate the more richly flavored, darker meat. These birds also have smaller breasts and overall darker meat. Our plan is to see how these five Red Cornish X chickens ultimately compare to the White Cornish X. We will compare feed conversion, weight gain, dressed weight at 9-10 weeks (when we butcher the whole batch), appearance of the dressed bird (these don't have the white skin people are used to seeing on the typical broiler/roaster), and of course, flavor.

We'll keep you all posted on how it goes, starting off with some photos of the chicks when they arrive.

Time To Place Your Order!

Organic, free-range, pasture-raised, humanely grown and processed chicken for sale now! Place your order(s) for 2011. We expect the first birds to be ready for pick-up late May/early June. Payment of $3.85/lb is due at pick up. Email us or call 541-592-8548 to order.

Dusting Off (Snow!) And Preparing For Spring

It's been a long hiatus from our farm blog -- too long! I apologize for falling behind on this task. I particularly wanted to blog about processing day here on the farm. What happened, to keep me from writing? I suppose I can always blame a lack of time management skills, but instead I'll blame farm life for just keeping us incredibly busy! It's really hard to find both the time and energy to sit behind the computer and write something when it's light a long time outside and there are more farm (and life-in-general) chores than anyone could possibly accomplish! Add in a growing toddler and I have little brain power left at the end of the day. I'm not complaining, just stating what is probably obvious to a lot of folks familiar with a farming lifestyle. Animals and plants don't wait while I type...

All that said, we're getting ready for another "chicken season"! We haven't made too many changes to that side of the business this year. In a few weeks, we'll have 100 little chicks here, peeping away. We're confident we won't make the same mistakes we did last year, and hopeful the weather will be a little more cooperative this time. We're also going to start a few weeks later, just in case! I'm happy dusting off the blog and the snow off my windshield, but having to shovel snow off the chicks' run's roof and de-ice their waterers is another story.

Over the winter, we focused our energy on creating a plan for soil fertility and forage productivity. I have to hand it to my husband: he really comes up with good ideas. He's great at constructing creative road maps to our goals. He is such an engineer, in so many ways, and so far, that seems like a good thing for the farm (Joel Salatin disagrees -- he's famous for saying that software engineers make terrible farmers because they're usually too hell-bent for perfection, which is required in software, but often stymies progress in a farming situations). One of our major goals is to be as close to a "closed system" as possible with all the meat we raise here. We'll probably never be able to do it without diesel fuel and certain vital minerals, but we want to get as close as we can to being completely and truly sustainable. Soil fertility is one, small-but-vital step in the process to being able to raise the chickens' food. Currently, we buy organic feed, which is expensive, and who knows if the grain in it is being sustainably raised? Most likely, it's not, and that matters to us.

We also expect to erect a hay and winter-storage/feeding barn this summer to enable us to offer organic, pasture-raised beef. We have plenty of spring, summer and fall organic pasture, and even enough pasture to cut enough hay to feed about 20 head through late fall, winter and early spring. We just don't have anywhere to store the hay and somewhere for the animals to get out of the weather. Look for that changing this summer (very exciting!).

I also must say a great big, "Thank You!" to all our 2010 customers, friends and workers that gave us a great start last year. We couldn't have done it without all your support. We hope many of you will be back this year for both chickens and apple cider (also, stay tuned - maybe your Thanksgiving turkeys, too!).

More to come soon. In the meantime, enjoy the waning days of winter and the hints of Spring the days are taking on.  A new sojourn is beginning!

Love, the Youngs