“Chicken doesn’t taste like chicken anymore.” So goes the common refrain of people older and wiser than me, people who grew up eating chicken before the advent of the industrial chicken farm. I was born in the late 70s and did all my growing up in the 80s. By then, chicken was pretty standard.
Up until a few years ago, I didn’t know what the old-timers were talking about. Then I tasted my first pastured chicken, an Americauna. What hit me was a totally different chicken dining experience. Oh, I could tell that it was chicken. But the similarities ended there. The chicken actually tasted happy. I kid you not.
That’s why when I read this recent article in The Atlantic, I thought: YES! A news story that gets it.
Beyond the world of organic chicken, even beyond the world of “pastured chicken,” is the world of heirloom chickens. These are heritage breeds. They take longer to grow, and they really should be grown out on pasture. But they’re what chicken was before the industrialization of our food supply in the 1950s.
First, it comes from a recognized breed with a genetic line that traces back multiple generations. And unlike so many other chickens raised very quickly on processed meal and antibiotics, these Heirloom Chickens are slow-growth, pasture-raised birds.
We’re happy to be furthering our commitment to animal welfare with the addition of Heirloom Ranger Gold breed chickens from Mary’s Chickens. These Heirloom breed chickens are Better Chicken Project and G.A.P. Step Level 4 certified, meaning these birds are fitter and live primarily on pasture with access to shelter as they please. Farmers maintain the pasture in a way that encourages the chickens to behave as they naturally would—searching for insects, dust bathing, and preening their feathers. Their genetics and increased mobility lead to a more balanced body type, rather than a disproportionately heavy-breasted chicken.
No matter if you try out our new Pasture-Raised Heirloom products or stick to your usual free-range organic chicken order, you can have peace of mind knowing that all of our chickens are raised with higher standards for animal welfare. As always, the birds have access to the outdoors and are never given antibiotics or added hormones (federal regulations prohibit the use of hormones and steroids and poultry).
Part of this obsession includes keeping the highest standards for animal welfare at the core of our business, so we can offer you the best meat and seafood the planet has to offer while giving animals the best lives we can. That’s why we’ve sought out third-party certifications, with organizations like the Global Animal Partnership (G.A.P.), that hold our partners accountable through comprehensive animal welfare standards and farm auditing. All of our chicken products are at least G.A.P. Step Level 3 certified which, in short, means the chickens have seasonal outdoor access and live in structures that have natural light and enrichments for the birds to explore and fulfill natural behaviors like dust bathing. Read more about G.A.P.’s level standards for chicken here.
Here at ButcherBox, we do right by the animal so you can do what’s best for you. We’re proud to be recognized by the ASPCA®’s Shop With Your Heart® program and surpass the standards outlined in the Better Chicken Commitment for this new product offering.
Because of their higher muscle content, pasture-raised chicken cooks faster. For best results, roast the chicken at 375°F until golden brown for about 1 hour and the internal temperature is 165°F, as measured with a food thermometer.
Beyond the world of organic chicken, even beyond the world of “pastured chicken,” is the world of heirloom chickens. These are heritage breeds. They take longer to grow, and they really should be grown out on pasture. But they’re what chicken was before the industrialization of our food supply in the 1950s.
Up until a few years ago, I didn’t know what the old-timers were talking about. Then I tasted my first pastured chicken, an Americauna. What hit me was a totally different chicken dining experience. Oh, I could tell that it was chicken. But the similarities ended there. The chicken actually tasted happy. I kid you not.
That’s why when I read this recent article in The Atlantic, I thought: YES! A news story that gets it.
“Chicken doesn’t taste like chicken anymore.” So goes the common refrain of people older and wiser than me, people who grew up eating chicken before the advent of the industrial chicken farm. I was born in the late 70s and did all my growing up in the 80s. By then, chicken was pretty standard.
Heirloom Chicken Tastes Better
FAQ
What is the difference between heirloom chicken and regular chicken?
Do heirloom chickens taste better?
Are heirloom chickens healthier?
Is heirloom chicken worth it?
What makes a hen a heritage chicken?
Chickens marketed as Heritage must be the result of naturally mating pairs of both grandparent and parent stock. Heritage Chicken must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.
What is a heritage chicken?
The Livestock Conservancy issues strict guidelines for breeds defined and marketed as Heritage Chickens and they must meet all set forth standards to qualify. A Heritage Breed comes from an American Poultry Association Standard Breed, both parent and grandparent stock. Naturally mated through breed pairs of both parent and grandparent.
Can a chicken be considered a heritage breed?
No. A breed must meet the Standard to be considered Heritage. That is why it is important for those interested in marketing their chickens as Heritage to know the Standard for their breed and, if breeding, to select to the Standard.
How long does a heritage chicken take to grow?
Heritage Chickens must have a slow growth rate, with market weight taking a minimum of 16 weeks. Heritage Chicken guidelines also state labels must include the breed name and variety. This rule includes terms like old-time, antique, heirloom, and old-fashioned—all synonymous with Heritage Chickens.