We’re raising a specialty bird that is new to us and destined to be a unique experience. If you’ve got a July 4th picnic, this chicken will make you look like the best grill master in town.
This chicken is a slower growing chicken that was developed for the Label Rouge certification program in France, which select chickens for outdoor production and slow growth characteristics. The result is a slightly smaller than the commonly available chicken with the extra large, white breast meat. These chickens have a longer keel bone and a longer breast, but it’s not as broad as the commercial chicken.
These birds are active foragers, which means they consume more of their diet from a variety of plant and animal proteins. A Badger chicken is fed organic feed (which is Non-GMO, ya know) using identifiable ingredients (primarily non-gmo corn and roasted soybeans), not by-products that common in the commercial chicken industry (waste oil, bakery by-products, or hexane extracted soybean meal).
The varied diet using premium ingredients combined with the slower growth yields a taste that will instantly connect you to your grandma’s chicken dinner.
- Never, ever thaw pastured poultry in the microwave. It will destroy it.
- Cook these birds slow (which can typically be done with lower heat). Their increased age and activity level means they have muscle tone. Using a slower cooking time will help tenderize the chicken.
- Grilling on an indirect heat for 90 to 120 minutes will work.
- However you make the chicken, save the bones and make stock to use for use in another recipe. You can freeze the stock in a quart Ziploc or save some out to drink. For a single chicken worth of bones, bring 4 quarts of water to a boil and simmer until the meat left on the carcass is flavorless. Strain off and discard all meat and bones.