Pasture-Raised Chicken (Pre-Sale)

Reserve a whole pasture-raised meat bird from the first batch at Bryant Creek Heights in Conway, Pennsylvania. Slow-grown Grey Broilers, moved daily on fresh pasture, finished on non-GMO feed with no hormones, no antibiotics, and no vaccines. Professionally processed at a USDA-inspected facility, vacuum-sealed, and frozen whole. Pre-sale pricing is eight dollars a pound, versus our regular retail of $10 a pound at pickup. Only seventy birds are in this first batch.

Grey Broilers are a slow-grown heritage-style meat breed, not the fast-growing Cornish Cross that dominates commercial and most small-farm chicken. They take about twelve weeks to finish instead of six, they walk instead of lying under the feeder, they forage bugs and clover on real ground, and they build actual muscle instead of soft commercial breast meat. The meat is darker, denser, more flavorful, and it holds up to real cooking heat without falling apart.

Why pre-sale: raising seventy birds requires committing to feed, processing dates, and freezer capacity before the birds are anywhere near finish. Pre-sale reservations lock the batch and the price. In exchange for reserving early, you save nearly two dollars a pound versus retail. When the birds finish in November, pickup is coordinated by text.

Weight tiers: birds do not all finish at exactly the same weight, so we sell them by tier. Tiers run from 3.0 to 3.5 pounds ($24) up to 6.0 to 6.5 pounds ($48), in half-pound steps. Pick the size that fits your household and your oven. The heavier tiers are family-sized roasters. The lighter tiers are ideal for spatchcock, break-down, or two-person roasts. All tiers are the same breed from the same batch: bigger just means the bird ran the pasture a week longer.

Cooking a real pasture-raised bird: the meat is denser than a supermarket chicken and rewards either a proper brine and hard sear, or a lower, slower roast at three fifty until the deepest part of the thigh reads one seventy. Do not attempt to cook it the way you cook Cornish Cross. It is a different animal. Rest for fifteen minutes off the heat before you carve. Save the carcass. It makes the best chicken stock you will taste in a home kitchen: dark, gelatinous, real.

Pre-sale reservations become non-refundable inside the last two weeks before pickup because the birds are already committed to processing by then. Before that window, we will refund on request. Local pickup only at the farm at 1701 Sampson Street, Conway PA 15027, coordinated by text after processing.