Pastured, Free Range Chickens for Meat
Have you thought about raising your own birds for meat production? If so, I can definitely tell you that they taste much better!
Free ranging the meat birds is becoming increasingly popular, as the birds can achieve a more naturally foraged diet in this manner with limited commercial feed.
While I strongly advise against using the Cornish X in a free range setting, this situation is perfect for heavy, dual purpose, heritage chickens.
Are Free Range Chickens Tougher?
It’s a common belief that free ranged birds are tougher overall. As a matter of fact, I find this to be untrue; even with roosters that have reached 7 months of age.
Most chicken meat sold in grocery stores are actually Cornish Cross, identified by the desirable amount of breast meat on the carcass. This breed is truly a giant mutant, and it cannot be rivaled for commercial meat production. These birds are usually harvested at 8 weeks, versus the 12 to 16+ weeks of other dual purpose or meat breeds. They get so massive so quickly that their bodies cannot handle the weight; most would die from cardiovascular, skeletal, or muscular complications if they weren’t harvested so early. Few make it to maturity. This results in some of the most tender, succulent meat- much like veal.
I have hardly noticed a difference in my own birds and that of grocery store birds, other than the superior flavor. This is probably due to how I process the meat after harvest. Free ranged birds are allowed exercise, and in a homestead setting, they tend to be of an older age. This can make the meat a bit tougher, but again, I’ve not noticed this. Older laying hens are reputed for being very tough, but we’ve not ventured down this avenue. I do believe that even the toughest meat of an old hen could be brined and slow cooked to perfection, though.
How Chicken Meat Is Processed
I cannot speak for all producers and homesteaders, but I find that this is the perfect way to prepare a freshly harvested bird for a tender, succulent meal. I use crossed heritage birds for our family (see more about crossing home flocks for meat & egg production), so this method is definitely a great one to start with.
First, I clean and rinse the bird exceptionally well. I want nothing left behind; not blood, feathers, nor a speck of dirt.
I then prepare a basic brining solution, roughly 2 tablespoons of salt to a gallon of water; I’ll be honest, I do not measure!
I place a few cups of brining solution into a large storage bag, and tuck the chicken inside. I find breast up is the easiest way to fit them into the bag! I then pour in the solution until the bird is 3/4 covered. I squeeze all of the air out of the bag afterwards, which usually brings the water up to the top of the bag. Sometimes, there is an excess; you don’t need anywhere near as much brine when you use the baggy method, as the bag ensures the chicken is covered. Ensure that the zipper or seal remains ABOVE the bird to prevent leaks
I then allow the meat to rest in the fridge until pliable, between 3 and 7 days. Once the meat is pliable, I then drain it and either freeze it, or cook it!
Can Meat Chickens Lay Eggs?
Depending on the breed of chicken that you have, you will eventually see hens laying eggs; this generally occurs after the preferred age of harvest, though.
Cornish X generally don’t make it to egg production, as they are produced to be harvested early. There are always exceptions; and for those hens, they can and will lay eggs, but production will be poor.
Most heritage meat chickens are dual purpose birds, meaning that they produce desirable amounts of meat and eggs. Great dual purpose birds include Orpingtons, Australorps, Rhode Island Reds, Jersey Giants, and more. Dual purpose birds will not lay as heavily as the production layers will, but a flock will easily meet a family’s demands for eggs! Heritage hens can be allowed to free range, helping to lower the feed bill; but as stated below, these hens must be watched more closely when predators are lurking nearby.
Meat Chicken Vs. Egg Chicken
Meat chickens and egg chickens have some fairly big differences between them, with dual purpose breeds generally laying somewhere in the middle.
Meat chickens tend to be far heavier and larger, providing an adequate sized bird for the dinner table. For Cornish X, there will be an extremely large portion of breast meat, unlike heritage meat birds.
Chickens that are raised for egg production, especially breeds engineered for commercial production, tend to be quite undesirable for meat production. They are usually much smaller and lighter than meat or dual purpose birds. It is better to use meat birds for both meat and eggs, than to use production layers.
Meat Chicken Problems
When raising birds for meat, there are a few issues that must be kept in mind.
If you are intending to raise Cornish X, it is important to know that these birds must be harvested well before 12 weeks of age. They must be fed high protein starter/grower, and they cannot be raised on a free or pastured diet for the greatest yield; they must receive a lot of protein, or the loss in weight gain defeats the purpose of this breed. Their bodies are not capable of withstanding the sheer amount of weight that they pack on in such a short time, which can result in a long list of fatal conditions or problems. Their legs can buckle under the weight, they may fall into respiratory distress, or they may fall victim to a host of cardiac problems, including heart failure.
As for every other type of meat chicken, they are all susceptible to predation. Their larger sizes mean that it is hard to evade predators. They cannot fly or jump well, they cannot run as quickly, and they may not be able to get out of reach quickly enough. If you have stray dogs causing problems around your homestead, you may encounter significant losses. Before pasturing the birds, ensure that the dogs are gone for good. They are the single most problematic predator for many homesteads. A pasture provides far more protection than free ranging does, but homesteads must be diligent about predators.
Heavier breeds are also more prone to heat exhaustion, which may become common during the hottest of the summer months. Be sure that birds have constant access to water, shade, and fresh air.
Meat Chicken Vaccinations
For some, vaccination is important. For us, it currently is not. We have a closed flock, and have not had to worry with some of the diseases that commercial chickens farms tend to encounter. If we encounter an outbreak, will we make the appropriate changes to our program. It is important to realize that some diseases CAN be spread by wildlife, and personally, we like to take the most natural approach within reason. Here are some major illnesses that are vaccinated against:
- Marek’s Disease
- Fowlpox
- Tenosynovitis
- Newcastle/Infectious Bronchitis
- Infectious Bursal Disease
- Encephalomyelitis
- Chicken Infectious Anemia
That’s a lot of vaccinating, isn’t it? In commercial production, this can be necessary in order to avoid widespread pandemics among meat chickens, resulting in large losses of life with unusable meat, which can drive up the cost of chicken meat for the nationwide consumers. This could cause widespread hunger, which is an entirely different problem; one many of us are working to protect our families against.
On the typical homestead, these issues are rarely a concern and many do not vaccinate. However, nothing is impossible, so please be mindful of the dangers of these diseases. They can decimate the home flock, so you must practice good bio-security and protect your birds. In some cases, vaccinating may be necessary for the home flock- each homesteader needs to make the right decision for the best interest of his or her own flock and family. We are not here to make that decision for you, nor is this passage designed to influence you in any direction. There is no right or wrong answer here! Everyone homesteads differently.
