"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 10-19-2010, 03:43 PM   #21
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
"Free range" bugs the hell out of me. It just means, by law, that the chickens have access to the outdoors for some time period during the day. The amount of time is not specified, nor does anyone check to make sure everyone goes out. And 'outdoors' means a concrete pad--not out into the grass. (I have a 30 by 30 pen, with about 20 chickens in it. There is not a blade of grass to be found in that pen--the girls eat anything that comes up out there.)

In essence, "free range" is a marketing ploy, especially when applied to eating chickens. Commercial broilers are slaughtered at 8 weeks* of age. For the first 4 to 6 weeks, they have to remain indoors and warm, or they will die. Then, a door in the brooder house is opened, and if they are close enough to the door, they may, or may not, go out for a while.

I would not pay one cent extra for chicken, or eggs, labeled free range.

Pastured chicken is chicken that is put on on grass--either in a "chicken tractor" (movable cage) or into a fenced area.

"Organic" means they are fed foods that were raised organically, and they and their chicken house were not sprayed with un-approved pesticides. There are organic pesticides--organic does not mean harmless, it just means that they come from natural sources.

*Which is another reason they are so tender. I don't slaughter my birds until they are at least 12 weeks--they are just too small. Commercial broilers are a certain cross-breed and they are fed special feed to make them grow so fast.
__________________

__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 10-19-2010, 06:52 PM   #22
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I buy locally raised chicks. The flavor is cleaner and richer...the broth I get from the bones and scraps is awesome. The meat is firmer...denser... and certainly tastier than commercial birds. I do find it worth the price.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 10-20-2010, 12:14 PM   #23
Assistant Cook
 
Join Date: Feb 2010
Location: Virginia
Posts: 38
These are definitely free range for real. I saw them outin the grass and they have plenty of room. But you're right about some places *stretching* the definition of free range!

SOB
__________________

__________________
SillyOldBear is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.