Buying Meat Chickens: How it Works

We’re thrilled to offer pastured meat chickens for our community. Each year looks a little different, but here’s a quick overview of how we sell our chickens. Click HERE to learn more about our Freedom Ranger chickens.

How many pastured meat chickens should I order?

We encourage you to think about how often your family eats chicken and how much freezer space you have available. We also encourage you to divide the number of chickens you plan to purchase across all available pickup dates.

For example, if you would like to have one roasted chicken per month, you will need 12 birds and should pick up four birds at each date (the amount of pickup dates varies each year). Our family usually eats one chicken per week so we plan for 50 chickens/year. Some customers plan extra chickens for the last pickup to stock up for winter and help with summer freezer space.

How do I reserve my chickens? How much do they cost?

To reserve your chickens, you must submit a deposit along with your order form. For every chicken you order, you will send in a $5 deposit. So, for 12 birds, you would send a $60 deposit. That amount is deducted from your pickup cost. When you come to pick up your order, each chicken is weighed and bagged. The chickens cost $4.50/lb, so if the chicken weights 4 lbs., it would cost $18, minus the $5 deposit and you would owe $13 at pickup.

Do you really process them yourselves? 

Yes. We really do. Also following strict AWA standards.

Chicken feet? SERIOUSLY?

Yup. you can choose to take home your chicken feet with you. You can also take the neck, liver, and gizzards too. For chicken newbies, you might be thinking why on earth would I want the feet?!? Well, the feet are incredible sources of vitamins, minerals, and gelatin. The easiest way to enjoy the wonderful things inside chicken feet is to make chicken stock. It’s a great way to stretch the chicken you just bought too. Not only do you get the meat, but you also get some yummy stock to add to soup or other dishes too! A nutritional bonus.

Pick up day. What do I need to bring? What do I need to know?

Before pickup day, you will receive an email reminder that explains all of the instructions, so you don’t need to remember this now. The whole chickens are placed in simple plastic bags and are fresh, not frozen. For many of you, your chickens are destined for the freezer, so feel free to bring heavy duty freezer bags with you. We can put your chickens straight in there so you don’t have to worry about the messy transfer at home. You should also bring a cooler to transport the chickens. Optional pickup day supplies: beverages, instruments, camping chair! We are often hanging out, enjoying a cold one, and playing music on these days. You are more than welcome to join in.

Ok. Now I have a whole chicken. What do I do?  HALP!

FIRST. When you bring home your chicken, we recommend that you let it rest in your fridge for at least 1 day and up to 4 days before you cook OR freeze it. We have come to find over the years, this resting phase is crucial to a tender, juicy end product. The resting process allows the muscles, tendons, and meat to relax. Of course, many people cook them right away and they ain’t bad, but you will notice a more tender, juicier bird if you allow a rest time. Now on to the cooking part…

Many people are not accustomed to cooking whole chickens. Our convenience driven society has taken this skill away from most modern home kitchens. So, we’re here to help bring it back. We are hoping to host a little cook day this year on the farm, but in the meantime, here is a post that will help. It has links to tutorials to demonstrate cutting up a chicken, several basic roasting recipes, plus some ideas on using leftover chicken too! And of course, making chicken stock is one of the best things you can do to stretch the chicken for additional meals and to boost your nutrition too! As always, please please contact us if you need some help. We LOVE talking food, it’s the entire reason we started in the farm business to begin with!

So, this whole process seems super cool, could we like come watch you or tour your setup?

Uh-huh. In fact, our “processing” days depend on volunteers and helpers. Even if you’ve never done this before, your presence is welcome! We have many jobs that land on the spectrum between “down and dirty”  and “just here to observe, thanks.”  We truly value all our helpers on processing day and you get to learn a bit of old world self-sufficiency. Plus, you get to take home a free chicken for your time, score! Let us know if you’d like to visit or volunteer by emailing callywoodfarms@gmail.com. For those that are interested in using our equipment and experience to help process your own chickens, we are happy to do that too…all we ask is that you pitch in on processing day.

Recipe: Savory Waffles

We have been on a little kick recently. A wonderful little kick. I know a lot of people are really into breakfast for dinner or better known as “brinner”. And as egg farmers…that happens a lot at our house. We put fried/poached eggs on top of everything, we do lots of baked eggs, egg curries, omelettes, frittatas, well you get the point. Our “go to” is clean-out-the-fridge-hash in a skillet with eggs on top. But I came across this recipe a while back and couldn’t get it out of my head. So, then I made it (slightly adapted). Here’s a pic from the night we DEVOURED them.

waffles

Don’t mind the March Madness and beers in the background. Honestly, I couldn’t believe this idea has never occurred to me. Farmer B LOVES waffles and grew up in a household that had waffles frequently. Even waffles stuffed with bacon. Genius. And I like waffles and everything, but I don’t know, they’ve just never been my thing…even with the bacon. But something about taking the sugar out and letting the egg yolk provide the moisture…well now I can get on board with that!

The possibilities are endless with savory waffles. Throw in what you have and make a meal out of it! My first attempt at a recipe was great. I threw in some chicken sausages and sun-dried tomatoes, topped it with some greens and an egg. Divine. Best part? Farmer B loves cooking waffles, so all I have to do is whip up a batter and relax.

image (1)

A couple quick notes. It’s a little dry. If you are looking for the same texture and moisture of a waffle soaked in syrup, this might not be for you. However, I was caught poking my egg open and drizzling it all over…and the thought crossed my mind to fry up another egg just to get more liquid gold on the waffle 🙂 These take a little bit longer to cook. We use a Belgian waffle maker and because the batter is so thick and dense, we leave it to cook for a few minutes longer than when the machine beeps at you telling you it’s done…sometimes we are smarter than the machines we make…sometimes…

Let us know if you fall in love with savory waffles, too!

savorywaffles

Savory Waffles: Chicken Sausage, Sun-dried Tomatoes with a Green Salad and Egg on Top!

Ingredients

  • 2 cups flour (I used whole wheat pastry, next time I want to add some ground flax)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk (kefir or a milk sub if you’re dairy free, almond milk worked great the last round I tried)
  • 1/3 cup butter, melted
  • 3 chicken sausage links (I used one with apple in it) and okay it turned out to be 2 1/2 links that made it into the batter, but I swear Farm Baby helped)
  • 1/3 cup sun-dried tomatoes, rehydrated (I put them in a bowl and cover with water, place in microwave for 1 minute, let stand for about 5 and then drain)
  • 3 green onions, sliced or minced
  • 3 cups of mixed baby greens (we had swiss chard, arugula, spinach) tossed lightly with lemon juice and EVOO
  • 2 eggs, fried gently or poached over easy

Directions:

  1. Preheat waffle iron.
  2. Beat together eggs, butter, and milk until combined.
  3. Add dry ingredients and gently mix together. Fold in the sausage, tomatoes, and onion.
  4. Grease the waffle iron, we use butter in these parts, but spray would do the trick. Pour batter into pre-heated waffle iron, close.
  5. Wait for the beep or follow the directions of your waffle-maker. Again, these are pretty thick, so we like to cook ours a minute or so longer than usual.
  6. Serve with the greens and the eggs on top.

Duker’s Jambalaya!

Menu: Cornbread, Jambalaya, and a good IPA (we have been into Red Truck from Palisade, CO recently)
Music:
Phish, A Live One – you can try livephish.com to listen free to Live Phish shows

This recipe comes from Duke, BJ’s cousin, who went to LSU and lived in Louisianna for a few years. In other words, this is the real deal people. I suggest making it on a Sunday when you have some time to stand at the stove and fully enjoy cooking a BIG dinner. We had a few friends over, beers, and listened to a few live Phish shows. A perfect afternoon, I must admit.


As you will find out, we don’t cook without garlic. I know, so cliche, but I really think that my garlic consumption is becoming an issue. If I eat something without garlic, it lacks taste for me. If I’m cooking and a dish is missing a little something: garlic. I buy garlic 5 at a time and go through a head in a week’s time. I think I could be the poster child for garlic sales…wait…could there be a GA (garlic’s anonymous) group out there somewhere?!? I bring this up because I recently read an article about how American food is over-garlicked. And I wonder if this is effecting/ruining my palette. I think I need to detox.

Duker’s Jambalaya


Ingredients
:

  • 3 lbs. chicken legs and thighs
  • EVOO
  • S & P
  • Cayenne pepper (use according to your preference of spicy-ness)
  • 1 package of smoked sausage (I used turkey)
  • 2 cups onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 jalepeno, chopped
  • 6-8 cloves of garlic, chopped
  • 2 bay leaves
  • 1 TB dried oregano
  • 4 quarts of chicken stock
  • 6 1/2 cups of long grain, white rice
  • 1 lb. shrimp
  • green onions, chopped for garnish

Instructions:

1. Heat 3 QT Dutch and EVOO to medium-high.
2. Season chicken with S & P, cayenne, and EVOO. Add to hot oven and deeply brown all over (this takes a good 10 – 15 minutes). Remove and set aside.
3. Add sausage and brown for about 5 minutes.
4. Add onion, pepper, celery, jalepeno and cook down for 5 to 10 minutes. Add garlic and other seasonings, cook for 2 minutes.
5. Add chicken back to oven and cover with 3 to 4 QT of chicken stock. Simmer for about an hour or until the meat falls off the bone. Remove chicken and debone. Add chicken and sausage back to the pot.
6. Add rice. Turn heat up to medium high and stir rice constantly until it comes to a boil (about 5 minutes).
7. Cover pot and turn to low, simmer for 25 minutes. DO NOT PEAK!
8. Add shrimp for the last 5 minutes. Just toss shrimp on top of the jambalaya and they will steam.
9. After 25 minutes, turn rice over and distribute meat evenly.
10. Garnish with green onions and serve!