Try the homestead difference.
Chicken
Our chickens are raised in open air with plenty of room. No chemicals... period. There's some science behind why a home-raised chicken tastes better than the grocery that has to do with stress and adrenaline. We process seasonally right here on the farm. Low stress results in a superior product. We sell whole or parts from our domestic Cornish Cross chickens.
American Bresse - Heritage Type Chicken
We raise a striking heritage chicken called the American Bresse. This bird has become super popular for homesteaders as a dual-purpose bird and for good reason! The breed is celebrated for its gourmet meat and is considered one of the tastiest chickens in the world.
American Bresse chickens are medium to large-sized birds that dress out at 3.5 to 4.5 on this farm. They have striking red combs, white feathers, steel-blue legs. This breed is energetic but not flighty and they have really long legs. They are disease-resistant and excellent foragers.
Eggs from the American Bresse are valued for size and quality. We've tried a lot of eggs over the years and agree that the Bresse egg is the best chicken egg we've tasted.
Bresse is sold whole only and will be available in mid to late summer to mid fall.
Duck
We raise a beautiful heritage duck called the Duclair for the table. It's a sporty version of the domestic pekin. We sell the whole duck, breasts, leg/thigh quarters, and wings. Duck is processed seasonally in the late spring/early summer and fall/early winter.
Goose
Whole Goose - Our geese are the kings and queens of the farm. They mow the lawn and enjoy the pond out front. Whole goose is a feast for the senses... lots of tender meat and enough fat to save and keep you in fried potatoes for the winter! Product comes from our own stock so numbers are limited. Goose eggs are seasonal March-April and goose meat, if available, is ready in the fall.
Rabbit
Domestic rabbit is lean and rich. See our blogs for culinary inspiration. Over the winter we tested rabbit rillette with the left over seasoned far from duck confit and Lee is even more in love with cooking rabbit. Stretch your legs in the kitchen!