Freedom Ranger Chickens & Our Mighty Fresh Eggs
We raise our Freedom Ranger broilers using the “Label Rouge” standards. Label Rouge began 40 years ago as a grassroots movement led by visionary farmers in France . As poultry became more industrialized after World War II, demand grew in France for the taste of traditionally raised farm chickens. The main reason for the superior taste is considered to be the use of slow-growing birds instead of the fast-growing birds used in the conventional industry. The slow-growing birds are from specialty “rustic” genetic stock and are harvested close to sexual maturity. The meat is flavorful and firm, but not tough. These birds have a more elongated body that traditionally raised commercial broilers.
Freedom Ranger breeding stock is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program.
Currently, the Freedom Ranger genetic stock is used by most non-factory farm production models (alternative) all across Europe and also by small pastured poultry producers in search of a traditionally raised farm chicken – just like the “oldies”, healthy and with a succulent flavor and texture.
Since our Freedom Ranger Broilers are a slower growing breed, they are naturally better suited to the higher welfare and all natural rearing system. In the United States most modern poultry industrial production models use fast growing breeds (hybrid white synthetic Cornish crosses).
Our birds are whole and frozen. They average around 4.5 to 5 pounds each. They are $4.00/lb. Purchases are limited to 5 birds per customer except for pre-orders.
What our customers say about our broilers:
I just wanted to let you know that we have now eaten our second chicken, and it is the best chicken I have ever eaten! If you are trying to decide if you should do the chicken thing again you have my thumbs up vote. And if you do let me know, because I only have 3 left in the freezer!
Thanks so much-Gabrielle
Read more about cooking our whole chickens and making great chicken stock that’s both tasty and so good for you. Cooking Our Pasture Raised Chickens
Our eggs are gathered twice daily from our Rhode Island Red Chcikens. Our chickens have access to fresh air and sunshine. The receive a balanced Layer feed but can also peck for bugs and worms and enjoy the occasional dust bath. The yolks are a bright orange and have great “tone”. They’re wonderful for baking or frying.