This is the roughest week of farming for us. We will spend 2 16 hour days processing chickens. I don't enjoy the process of killing our chickens but I do take pride in knowing that I gave them the best possible life before hand. Many of these heritage breed males are no longer desired for meat because of the long amount of time it takes for them to reach adult size. They are often destroyed at just one day old. With us they will get to scratch in the dirt, chase down delicious bugs and receive a kinder death. As the saying goes if we want to save these wonderful heritage breeds we have to eat them. I look forward to the end of this week and seeing our happy customers walking away with a freezer full of what was the happiest healthiest chicken we could give them. If you want to learn more about cooking and eating heritage chicken check out https://modernfarmer.com/2014/03/find-cook-heritage-chicken/
