Wyandottes dress out at about 3-4 pounds at 12-14 weeks. Our next and final batch of 50 will be processed in the beginning of October. These birds have a wonderful flavor. Since our birds are very low in fat - the best way to cook them is by braising. My favorite way to cook them is stuffing the cavity of the bird with a scored lemon and herbs such as thyme or rosemary.
There is a perfect balance of light and dark meat. As with our heritage turkey's the meat is very fine grained and dense. This is the same breed of chicken that our ancestors ate in the 19th century. Now, over 99 percent of chickens reared on farms are the large cornish X breed.
We raise our birds in static coops and train our birds to go into the coop nightly. They have free range of over an acre of pasture during the day. Our chicks are hatched here on the farm from proven breeding stock.
It is exciting having the opportunity to not only raise this rarely found heritage chicken breed but to offer them through our farm store.
Buy local . . . . . eat well . . . . . .
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