Chicken, Roasters and Stew


We have a few frozen roasting and stewing birds in stock.  Fresh birds are Sold out for this year.  Numbers are limited by what we hatch in the spring.  If you are still looking for local chicken contact us, I can direct you to other farmers who can help you.

IMG_1734In the days when every farm had a few chickens to provide eggs and meat, recipe book included terms like broiler, fryer, roaster and stewing bird.  These terms refer to the age of the chicken and the best way to cook it.    You can expect a roaster to be between 5-12 months old and 4-8 lbs.  A true roaster chicken is only found if you are purchasing an older breed.  The fast growing hybrid chickens in the commercial poultry industry are considered broilers by age, processed at 6-9 weeks, but they are bred to grow rapidly and are the same weight category as the roaster we raise.  The benefits to a slower growing heritage breed, like the Chantecler, are a healthier bird and a flavourful and nutritious meal.

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When cooking a heritage roasting chicken their are some tricks to getting a great meal.  Be sure to cook it in a roasting pan with a good lid to keep it moist.  Turn the temperature down slightly and cook a little longer, (approximately 300-325 for 30 min/lbs). Don’t forget to add some moisture because there is very little fat on these birds, you don’t want them to dry out. Here is a good example. This allows the flavors of these slow growing free range birds to fully develop and for you to enjoy it.

We raise quality roasting and stewing birds for farm gate sales. Our Chantecler chickens are hatched on our farm and raised with care in a free range natural setting.  All our birds are processed at a government inspected facility that does a wonderful job for us. Thanks Schefters!  

photo 3 (3)Another benefit of these wonderful heritage chickens is the health benefits of a traditional chicken soup.  Our family enjoys these soups on a regular basis in the cold Canadian months.  Start you soup off right with a stewing chicken and help fight off the winter illnesses.  These are mature birds that are best cooked long and slow, covered in water. The result is a nutritious bone broth and plenty of tender meat. If your not familiar with how to make a bone broth this is very similar to the recipe I use.  When I cook one of these, for my family of six, one stewing chicken provides enough meat and stock for a large, hearty pot of chicken stew and meat for chicken salad for lunches the next day.

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