How We Raise Our Chickens 

Day old peeps come the the farm in early spring and begin their days in a brooder house.  This is a warm place where temperature, drafts, light, and moisture are carefully managed to give the birds a comfortable and safe living environment.  The birds will stay in the brooder for a week or two depending on the temperature.

Once out of the brooder, the birds move outside to the hoops were they can spend the rest of their days eating bugs and soaking up the sunshine.

The chickens are harvested between 8 and 10 weeks old. Our whole birds normally dress out between 4 and 5 pounds.

Unlike grocery store chicken that can have up to 15% water weight added, we don't add any water, salt or broth to enhance the flavor.

The chickens we raise for meat are called Cornish Cross. They are raised out on our fresh pastures until they are about 8 weeks old. They get lots of fresh country air, sunshine, and green grass.

Our normal season (May-November), chickens are sold at The Smoky Pig and at farmers markets as whole, halves and pieces.

We will always have frozen chicken, but during the prime season when we are butchering every week we also have fresh available.

After butcher day, the chickens are frozen and the next opportunity to get fresh would be on the next butcher day.

Since our birds spend a majority of their time grazing pastures,  we only raise turkeys and chickens during the warmer months of the year.  We try to keep a healthy supply of frozen birds on hand throughout the year. However, the possibility exists that we could run out by spring (especially the turkey). If we are sold out, your order will be added to our order list for the upcoming season.