This year we purchased chicks from Nova Scotia (called Nova Rangers). You may say... whyyyy? The reason is... this breed line has been selected to produce high quality meat from slower growing chickens which has many benefits and they are the only ones in Canada doing it! Basically these chickens are somewhere in between the conventional white chickens (some are raised to only 4 weeks!) and the much slower growing pure bred/heritage birds (raised to about 15-20 weeks). Last year we raised a similar breed from the U.S. and our customers were very happy with the quality - we are confident this year will be the same!
We'd love to raise more heritage birds in the future, but the economics and consumer expectation are a bit of a challenge for the farmer. It may take some time, but this is something that we may work towards in years to come...
Have you ordered your chicken yet?
We have sold over 50% so if you are wanting to buy some please place your order! We are only raising one batch of chickens this year so get 'em now while you can...
Pick-up options
Rise Over Run Farm (26527 96th Avenue in Maple Ridge, about 45 minutes from Vancouver). We would love to show you around, answer any questions about how we raise our chickens and show you our laying hens + sheep. Kids are welcome and encouraged to come :)
Thursday July 6th (3pm-8pm)
Saturday July 8th (10am-4pm)
Thursday July 13th (3pm-8pm)
Delivery into Vancouver
We do have limited delivery capacity so may fill up quick! If there is enough interest, we may add another date so please let us know if you are interested in delivery but this date does not work for you.
Saturday July 15th (8-10am)
RECIPES FROM THE FARM - Certified Organic Chicken Stock
It's not surprising that a slower growing chicken not only produces very high quality meat, but also the BEST chicken stock. A slower growing chicken raised organically on pasture has had time to develop a flavour profile that a quick-growing barn-raised meat bird does not. This is a great way to get the most out of a high value chicken.
Ingredients
- Any unused parts of the chicken (bones, skin, carcass etc)
- Water to cover
Directions
Place in a large pot or slow cooker. Bring to a boil, then simmer on low for at least 3-4 hours. This depends on how much time you have and how flavourful you want it. If I have mine in the slow cooker, I'll let it go for up to 24hrs. Strain chicken contents and enjoy!
And if you don't have time to make stock right away... just through the chicken parts in the freezer and make it another day. Sometimes we make a big batch with a number of carcasses that we've frozen.
Farm Fact
A chicken has no stomach. They digest their food by first holding it in their crop before passing it on to a grinder filled with tiny little rocks called the gizzard. Then nutrients are absorbed in their intestines (and the caecum).
In order to ensure proper digestion, we need to provide the chickens with the sand+rocks to fill their gizzard. While our birds likely get plenty from pasture we also give them some "grit" - the industry term for the little rocks.
A picture is worth...
