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”.