Poultry
P
astured poultry are raised outdoors on grass. Whitmore Farm experimented with various meat breeds in 2010 and based on customer feedback we will be focusing on the following breeds for 2011:
Red Rangers - these are our favorites. They are a cross between heritage breeds and modern broilers giving you a chicken that grows slower, developing more flavor, but is also full in flesh like the modern broiler. They have respectable breasts, but larger legs and thighs than a modern broiler. This variety gives you more flavor and more dark meat than what you would find in a commerical supermarket bird. $4.00/lb
Milk Fed Cornish x Rock - very popular with our customers. This is your classic modern broiler raised in the French "Poulet de Bresse" fashion. Their diet is enriched with milk the last two weeks prior to slaughter. This is called milk finishing. Much like milk-fed veal, the meat is more tender and delicate in flavor. $5.00/lb
Transylvanian Naked Necks (aka Turkens) - This is a heritage breed that originated in Romania. It has a gene that results in their necks being devoid of feathers. In addition, the rest of their body has 50% less feathers than a normal chicken. This gives the chicken a real advantage during the hot and humid summers we have here in Maryland. Because they have fewer feathers, they stay cooler, and are happier. A happy, comfortable bird grows better and taste better. We tend to grow these in July and August. They are also know for having thinner skin which crisps up nicely in the oven. $4.50/lb
We alternate the breed of chicken depending on our inventory and the time of year. So, we typically don't have more than 1 or 2 varieites in stock at any one given time.
Email info@whitmorefarm.com for current inventory.