The Corner Chronicle
Chimacum, Washington, Friday November 24, 2017
SpringRain Farm Organic Chicken Now Sold HERE
March 29th, 2011 by Katy McCoy

And it’s SPECIAL!

It costs more than a commercially raised chicken, but a SpringRain Farm organic pasture-raised chicken is truly a deal when you think about the many guilt-free-amazing-tasting meals one can eat off one chicken, and when you compare the “per pound” price against other meats.

Freedom Ranger meat birds and John BellowThese are special birds in that they are certified organic and they are truly “free-range”.  The chickens spend their days foraging for bugs and seeds, running and flapping their wings, protected in large portable shelters that are moved on a regular basis. On non-inclement days, the doors to the shelter are wide open. In addition to all the foraged food they want, the chickens dine on organic feed from In Seasons Farm (Abbotsford, BC).

Because they are slower growing and more muscular than commercial birds, they have a tender but more “meaty” consistency and a more flavorful satisfying taste than standard grocery store fare.  Once you get an appetite for them, there’s no going back.  ”Freedom Rangers”, the breed that John Bellow has chosen to raise for his meat birds, were bred by the French in the 1960s for their quality meat and is the breed favored by many of the best French restaurants.

Roxanne, John’s wife and chicken-cook par excellence, is a fan of brining the birds for 30 minutes before cooking.  They are then good grilled, fried, baked, or smoked!  Check out Hope Borsato’s recipe this month for Grilled Butterflied Chicken.

Or try Ajax Cafe chef Jon Luzadder’s succulent recipe for Cider Braised Chicken that he demo’ed at the store last weekend:

Click here for print-ready PDF recipe

Ingredients:

  • 1 SpringRain Farm Organic Chicken
  • 1 Lemon cut into wedges
  • Sage, Rosemary and Thyme
  • 3 Garlic cloves
  • 2 Tbsp butter
  • 1 1/2 c local Apple Cider
  • Lemon Pepper
  • Twine

Instructions:

  1. Brine chicken for 30 minutes to 3 hours.  Preheat the oven to 425 degrees.  Remove chicken from the brine and pat dry.  Insert lemon wedges, herbs, garlic and 1 Tbsp butter inside the chicken cavity.  Truss the chicken by folding back the wings and tying the legs together with butcher twine.
  2. Melt 1 Tbsp butter and bush on the chicken, then season with lemon pepper.  Place chicken in a large roasting pan and place in 425 degree oven for 20 minutes.  Remove the chicken and add cider to the pan and cover.  Place the pan in oven and cook for approximately 1/2 hour per pound until the chicken reaches an internal temperature of 165 degrees.  Check the chicken after the first hour.  When the chicken reaches 165 degrees, remove and let rest for at least 20 minutes before carving.

3 Responses

  1. Turquoise Hooper says:

    I was SO excited to find your whole chicks at Pt. T. Coop today that I bought 2. I live in Langley on Whidbey and this is not avail to us. I was brought to a CRASHING thud after reading your website just after getting home and sadly discovered you feed your chickens soy laden foods from InSeasons. So, that means the eggs I purchased today is soy fed eggs also???

    The soy fed chicken has much lower Vit D in their eggs. Soy blocks so much of the bird’s ability to absorb calcium, magnesium, zinc, etc. Is there a specific reason you feed soy? Do your turkeys get soy also?

  2. Diane Snider says:

    I’m wondering if yu sell in bulk and what the best deal you can give me is? Do you sell old laying hens for meat? I just want to figure out a way to make organic chicken affordable for me. 🙂
    Thanks,
    Diane

    • admin says:

      We too wish organic chicken weren’t as expensive as it is. I know that SpringRain Farm periodically has older laying chickens for sale. I would go to their website, springrainfarmandorchard.com and ask them directly or get on their mailing list. They send newsletters out as their direct offerings become available. Good luck and we’ll keep doing what we can from this end. Katy