Using the Right Breed of Chicken

For many years in all parts of Europe, farmers have been growing heritage breeds in their natural and organic programs. These birds are old, slow growing breeds that have a proven track record for livability, flavor, and meat texture. Most of these older breeds have colored feathers, and are grown 77 days or longer before they are processed. At this age these birds are healthy and can still stand and run well.

It not only takes more time to grow these birds, but more feed to produce each pound of chicken weight. The results are enhanced flavor and meat texture, and a rugged, hardy nature that does not require drugs, antibiotics, or other medications to remain healthy. In fact, their immune systems allow them to live well, even when spending time outside. Another difference is body conformation. Generally these birds have elongated breasts, longer legs, thinner skin, and less fat than commercial breeds.

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