Chicken Herder

Finally, two floods and a date-change later, the chickens are ready to fulfill their destiny.  I and my faithful crew of volunteers (2 or 3 new ones this time) will be processing them this Saturday (7/3/10).  I am hopeful that we will have them ready for pickup around noon or one…but since this is the first processing we’ve done this year, it may be a bit later.  Feel free to call to find out if we are done, or just come on over and bring a lawn chair.  Depending on how much work is left and how many customers are here at the time, we may be able to do a bit of touring about the farm.  If you can’t this time, don’t fret…I’m planning on having a FarmerSam open house later this summer – after the pigs and turkeys are out and about.

The chickens will be cleaned, eviscerated and bagged.  I would recommend bringing an iced cooler in which to put your chickens.  I will have their temperature nice and low by pickup, but still, you want to keep them as cool as possible and get them in the refrigerator quickly.  For best taste and texture, you’ll want to store your chickens in the fridge for two days before eating or freezing.  Make sure to eat or freeze them within a week (I personally do this around day 4 or 5, just to be safe).

If you want feet, necks or liver, please let me know ahead of time, if possible, and I will do what I can to facilitate this.  They will be billed at the same rate as the chickens themselves ($3/lb).