Heritage Chicken and Eggs
Pasture Raised Heritage Chicken has incredible flavor. These birds take 20 weeks to mature and are free-range, with a diet of barley and vegetables, plus other grasses and little tid bits on the 5 acres that they call home. They are born and raised here living under the protection of the older hens and the rooster. The average weight is about 3.5 to 5.0 lb.. Our chickens live a fantastic life and then are hand processed by a local USDA Facility. They are lean birds with dense protein and beautiful marbling. They make excellent soup and a bird can easily make two meals.
We offer both a bit younger chicken for frying / grilling and a bit more mature chicken for stews, roasting, braising and stock all within the 20 weeks. Both chickens can be used in any recipe and both equally have incredible flavor beyond words, with the mature bird exceeding a bit in flavor. Heritage birds are the original chickens that our forefathers ate in their kitchens. They take a bit of care cooking, but are worth the effort. Please see our suggestions below to help with your purchase.
Cooking Preparation for Mature Bird:
Mature birds have a little bit more texture and a denser protein that needs to relax. All heritage meat should be allowed to thaw naturally, ( PLEASE DO NOT USE A MICROWAVE) and then allowed to rest in your refrigerator from 1 to 2 days. Then make a Brine using your favorite herb blend of our Exclusive Moore Natural Ranch Blend and a bit of salt and some whole peppercorns. Submerge the entire bird whole or cut up for at least 4 hours up to 24 hours.
ROASTING and or BRAISING: If you don't have time to brine, the step can be skipped by adding 2 cups of liquid to your roasting pan . Use a low heat 275 degrees and allow 30 minutes per pound for a whole bird. Remove bird from brine and prick the skin and rub with olive oil or butter, Dust again with herbs and place into your roasting pan. along with vegetable if you desire. Cover with a tight fitting lid and cook until meat starts to fall away. Once cooking is complete and juices run clear , remove the lid and turn the broiler on for a few minutes to crisp the skin and you will have one of the best roast chicken ever!
FRYING: Mature birds can be fried, slowly after brine step producing a beautiful and flavorful fried chicken. Remember to fry slowly over low to medium heat to get your chicken nice and golden. Too hot and the oil will remove the natural moisture creating texture that could turn out to be dry.
SLOW COOKER OR CROCK POT: This is probably the easiest of all methods. Using your crock pot all day will bring out the very best in your heritage bird in any crock pot recipe.
Cooking Preparation for Younger Birds: Younger heritage birds still have a denser protein and should be allowed to thaw naturally ( PLEASE DO NOT USE A MICROWAVE) . once thawed allow to rest in the refrigerator from 1 to 2 days. No brine is necessary and you can use any method of cooking with these younger birds. They are excellent fryers, broilers and grillers.
If you are interested in ordering these exclusive gourmet birds, please purchase using the PayPal Button. Quantity is extremely limited. Shipping can be arranged by calling our office at 916-532-6622
Heritage Eggs are available by calling our office at 916-532-6622. We charge $8.00 per dozen. Pick-Up is at the Ranch by appointment only at this time. SOLD OUT FOR THE FALL / WINTER 2017 -2018
The Chicken is fantastic, it makes fabulous fried chicken and it really fills you up. It actually has flavor. Just delicious. Then I had left over for a nice chicken vegetable soup. They are totally worth every penny.
I purchase eggs from the Farmers Market all the time and also pay as much as $12.00 a dozen from Whole Foods and I did not think that heritage eggs could taste better, but they do. I was so surprised. They actually taste and bake better. I wouldn't have believed it. Corine S.
Heritage Gourmet Chicken
Heritage Hybrid Gourmet Chicken
CURRENTLY SOLD OUT
NEW STOCK AVAILABLE in April 2018!
CURRENTLY SOLD OUT
NEW STOCK AVAILABLE in June 2018!