This is a pastured-raised, non-vegetarian-fed, worm-eating, bug-scratching, no-soy, no-GMO, certified organic fed primal whole chicken. This bird was raised how chickens are meant to live: outside, on grass, with room to forage. This might very well be “The Best Chicken in the World”, but will surely be the best chicken you have ever had.
The taste is absolutely out of this world. Expect more dark meat, slightly more thigh and slightly less breast than your average CAFO bird. This slow growing breed takes twice as long as the factory farm version, resulting in impressive, rich flavor and a nutritional profile that simply does not compare with the store-bought alternatives. Giblets not included.
Save your bones! Whole chickens make amazing bone broth (recipe) and this is a great way to stretch your food dollar even further. Try one today!
My favorite whole chicken recipe:
Butterflied Roast Chicken with Red Onions by Deliciously Organic
Questions? Sold out? Check out our “How it all Works!” page.
Meat prices are going up everywhere and pork is projected to rise 30%. First come, first serve. Please note: Pigs are a “seasonal” farm product at Flip Flop Ranch order yours today!!
Half Pork$5.50 per hanging lb
Whole Pork $5.00 per hanging lb
We are offering Bourbon Red turkeys, fully processed and plucked. Bourbon reds are an amazing tasting turkey that has been endorsed by Martha Stewart. She said she won’t have anything else for Thanksgiving and that’s exactly what our customers say too.
If you have never eaten a Heritage Turkey, now is a good opportunity to try one. Don’t be confused with “feed mill’ turkeys sold as a heritage turkeys..
Properly raised Heritage Turkeys take 28 weeks to become a well proportioned and nutritious, table bird. Compared to an average of 16 weeks for the Broad Breasted Whites that dominate the stores, a properly balanced diet, is key to development. Our turkeys enjoy all the bugs and grasses they can find.
For most people a turkey is a turkey, and a Heritage turkey is not really a specific breed, but is a term used from years ago, before the Broad Breasted Whites were developed for massive meat production. The large whites and bronze of today are never raised to maturity; never have a chance to range. Hence the meat texture tends to be very soft or even mushy; breast meat is usually so dry that most processing plants add a brine solution to give it a little more taste. Heritage Turkeys have a finer and a more dense meat, dark meat is actually reddish to maroon in color. The skin is thicker with a good chew. They are not inserted with a “brine solution to give them flavor”.
Traditionally, farmers throughout the world have raised thousands of different animal breeds and plant varieties. However, since today’s industrial farms rely upon only a few specialized types of livestock and crops, thousands of non-commercial animal breeds and crop varieties have disappeared, along with the valuable genetic diversity they possessed. Fortunately, a growing number of sustainable farmers, such as ourselves, are preserving agricultural variety and protecting biodiversity by raising “heritage” animal breeds and crops.
We raise heritage breeds such as Dorkings, Cotton Patch geese, Tennessee Fainting goats, American Guinea hogs, and Bourbon Red Turkeys. Heritage breeds are traditional livestock breeds that were raised by farmers in the past, before the drastic reduction of breed variety caused by the rise of industrial agriculture. Within the past 15 years, 190 breeds of farm animals have gone extinct worldwide, and there are currently 1,500 others at risk of becoming extinct. In the past five years alone, 60 breeds of cattle, goats, pigs, horses and poultry have become extinct.
The American Guinea Hog is a landrace breed unique to the United States; it is the once-popular homestead hog or yard pig. As the habit of keeping homestead hogs disappeared, Guinea Hogs became increasingly uncommon. The breed has been saved from extinction through the efforts of a handful of farmers, but is still extremely rare. The American Livestock Breeds Conservancy conservation status of the American Guinea Hog is currently listed as “critical.”
Cotton Patch geese are extremely rare and hard to find. Our geese are wonderful! I love these guys. They follow you around everywhere, they climb into your lap to take a nap and best of all they AREN’T AGGRESSIVE!! Our geese don’t bite and rarely hiss. Geese that show ANY aggression are culled from the flock. We breed our geese for friendliness, meat production and weeding abilities (they were originally used to weed the cotton fields of the south until chemicals were brought in and made them “useless”). No more locking your geese up and never interacting with them. No more running from a flock of honking terrorists. No more bruises or broken skin. Help preserve this endangered goose and enjoy doing it!!
The dorking is both large bodied and fine boned. Because of this, it has a better meat to offal ratio.
The history of chickens revolve around the Dorking. The Dorking chicken is one of the oldest breeds dating back to ancient rome. When America was being colonized, the Dorking was hugely popular as a meat bird until the development of the Plymouth Rock, which…was bred from a cross of Dorking and Black Cochin hens (J. Robinson, 1921). The Plymouth Rock was shown in the Dorking class for many years. It is the cross of the Plymouth Rock and Cornish chicken, what is called the Cornish Cross chicken, that is today’s modern meat chicken. Point being that if you are looking for a heritage meat breed, you couldn’t choose better than the Dorking.
“It is also common cited as a point in favor of the Dorking that it has an extraordinary proportion of its meat on the breast and body, which furnish the “white meat,” and correspondingly less on the legs, the meat of which is dark in color. This point is of more importance in fowls sold to market…as between any two poultry carcasses that are fairly well heated that which has the better developed breast will be the most attractive.”
“Unless it is the Dorking….there is no breed of which it can be said that it is generally of superior table quality.”
“The English Dorkings at its best is perfection in meat type–considering quantity, distribution and quality of flesh. It has, with the maximum of flesh, the minimum of bones and offal.”
At the end of the day, chickens are bred for the table. All poultry, even most exhibition breeds in our opinion, should be bred with the ideal of whether it will make a good meal. Obviously this doesn’t mean that we should ignore breed standard, looks, feather quality and egg production. These are all very important too and good looks usually implies a healthy, quality table bird. It is simply that most breeders focus on these qualities rather than what we believe is the primary importance: does it make a good dinner. A beautiful bird can be an inferior meat bird.
Form is the first consideration in selecting dorking for table poultry as the form determines the amount and distribution of meat.
We are breeding for a bird that develops a bit faster (our goal is butcher ready by 4 months) with a bigger breast.
Minimum order of 5. Must add shipping.