In previous posts, I refer to the 'farm fantasy' because when I say I live on a farm the general response is 'Oh, how fun!'.  This was my first inclination too; I wanted a farm because I love animals.  I didn't realize having a farm would be very hard for that very reason.  We tend to think of how fun it would be to have chickens but seldom think about how sad it is to lose them.  

Robert found 7 dead chickens in the coop and pasture this morning.  He said it looked like the work of either a fox or coyote.  It always makes me a little sad when this happens even though I am fully aware that it's a risk we take in raising free range animals.  For us, it's the constant question...do you lock your animals up in order to keep them safe or allow them to range freely & happily even if it means a shorter life span? We choose the latter and try to protect them as much as possible without hindering their lifestyle.  

If you wonder why free range, pasture fed eggs & chicken are more expensive, this is exactly why.  We have to balance the risk; we know all the birds we work to feed and raise won't produce as many eggs as chickens locked in a small cage with little threat to their lives.  The survivors balance the cost of those less fortunate and they produce a healthier, tastier product as well.  We find the reward out weighs the risk, even though sometimes it's still a little sad. 

The fence has been mended and we are still hoping to fulfill all of our egg orders for this Saturday but know this loss will effect our numbers.  I will let those who have ordered know Friday night if we do not have enough eggs to fulfill.  Thank you for understanding & see you Saturday! 

After our 3 in 1 post regarding how to prepare fresh chickens, many clients have asked how to make chicken stock. Stock is one of my favorite things to make {mostly because it's the easiest thing we make}.  Start with the bones, any meat left on the bones and the neck of the chicken {we include the neck inside the cavity...don't let it surprise you!} and place it in a large stock pot.  

Next, chop up some celery, onions, and carrots.  Add 2 or 3 bay leaves and place all ingredients into the stock pot.  Add enough water to cover everything in the pot.  Cover, bring to a boil then turn to low and allow to simmer for 4-6 hours {your whole house will smell pretty good by the end of that 4 hours}.   4-6 hours turn off the heat, remove the lid and strain the liquid into a separate large pot.   Allow both pots to cool {be sure you separate the stock before allowing to cool}.  Once cooled ladle the stock into containers {we use plastic if freezing & mason jars if refrigerating}.  You'll notice how thick the stock is once cooled.  Pasture raised poultry stock has a lot of vitamins, gelatin, and calcium derived from the bones of the bird therefore, the consistency of our stock is usually more like gelatin.  You'll also notice the lighter colored solid on top of the broth which is {wait for it...} fat.  Don't panic; this is not your "I just ate the whole roll of cookie dough before I could make cookies" fat.  This is good fat, the kind of fat your body needs.  Still, if you elect that you have enough good fat in your diet you can choose to skim it off the top of your stock before storing {to each his own}.

Now you have a wonderful, healthy base for soup, chili, or a healthy snack.  Enjoy!