Pastured Chicken & Duck
Pastured Chicken Soup

Roosters Make the Best Soup

We sell real chicken and duck. By real, we mean 100% pastured, with no GMOs, antibiotics or medicines of any kind, and raised exclusively on organic feed.

Actually, our birds live extraordinary lives: the ducks are completely unfenced, free to waddle where they please and swim in their own pond. The chickens spend their days foraging in deep, green grass at the edge of the woods: each of our chicken flocks (we raise several different breeds) has its own pasture.

It’s a difference you can taste.

Write to healingponds@gmail.com to reserve your chicken or duck dinner.

For pictures of our birds and info on how we keep them, click over to our “Meet Our Animals” page (it’s listed under “Info” on the navigation bar) and select chickens or ducks.

Roosters. They’re a valuable part of the flock. Each family of chickens we keep has its own resident rooster, who fertilizes the hens’ eggs and also protects his ladies from predators. Roosters have fiery dispositions for a reason: when the need arises, they’ll fight off a raccoon to protect their families. (Our roosters have some extra help, though. Moon, our guardian dog, patrols the farm by night to keep the predators at bay.)

In any case, since about half of all chicks are male, and you only need one adult male in the flock at a time, the supply of roosters always outweighs the demand. Luckily, roosters make extremely tasty dark meat. Depending on their age they tend to be a little tougher, a perfect choice for a savory chicken soup.

How to Stew a Dinner Rooster
    and just about any other table bird, too
Place your rooster in a stock pot and cover with cold water. Add plenty of diced ginger and rosemary. As the water approaches a boil, skim off the scum that rises to the surface: this is the secret to a clear broth, free of cloudiness or impurities. Simmer steadily steadily anywhere from 1 to 3 hours. (The longer it simmers, the richer your stock, and the more good you'll get from the bones, which are a valuable source of important nutrients.) While the stock simmers, caramelize some onions. You can find instructions here (look for the recipe box part-way down the page). Strain out the solids (the carcass, ginger and herbs), reserving the broth. Separate the bones from the meat, chop the meat into cubes, then return it to the broth. Add the caramelized onions at the same time; pour a cup of broth into the onion pan to deglaze it, and add that to the soup as well. Add one or two potatoes, chopped into cubes; one or two carrots, sliced; one or two stalks of celery, sliced; and as many cloves of garlic, diced, as you want. Add a splash of apple cider vinegar, two to four tablespoons of butter, plenty of pepper, a sprinkling of thyme, and lots of sea salt. Note: butter (or more precisely, fat) is the key to "body," how deep and savory your soup tastes. It's the necessary ingredient to balance the acidic element of the vinegar. If soup were music, vinegar would be the treble; fat would be the bass. As for salt, that's the secret to bringing the flavors into focus, so you can really taste it all. If you're worried about sodium, don't be: when you're cooking from scratch, you can safely trust your palette to determine how much salt is too much. The only time you have to worry about sodium is when it's hidden inside processed foods, where you end up consuming way more than you realize. To get the salt right, add half a teaspoon, stir well, taste, and repeat until it tastes delicious.

When was the last time you had duck for dinner? If you’re preparing for a special occasion, or just looking for some variety, pastured duck is an extremely good idea.

Note: live weight is how much the birds weigh before slaughter; finished weight is what they weigh after processing. We charge based on the finished weight.

Weight varies by breed.
$4/ lb.
$0 deposit
Call or email to place order. Pickup at Ludeman’s Farm & Garden Center, or at Healing Ponds Farm in Buxton, OR. Inquire at healingponds@gmail.com.
Weight varies by breed.
Hen: $4/ lb.
Rooster: $3.50/ lb.
$0 deposit
Call or email to place order. Pickup at Ludeman’s Farm & Garden Center, or at Healing Ponds Farm in Buxton, OR. Inquire at healingponds@gmail.com.


2 thoughts on “Pastured Chicken & Duck

  1. It would be good to know how the animals are killed and processed. We’ve all heard horror stories about animals suffering, or being processed in a way that makes the resulting product unsanitary (for example multiple batches of chickens being soaked in the same water, until it is filthy.) If you could supply some information on your site about this, I would really appreciate it and I believe many other potential customers would be interested as well.

    Posted by Cyndi McReynolds | March 12, 2012, 2:55 pm
    • Hi Cyndi,

      I am with you. Raising animals (and their products) for the table is at its best when you’re giving the creatures “a good life and an easy death.” That’s absolutely crucial. For the health and flavor of the food, for respect to the animal, for the humane stewardship of the creatures and resources in our care, this ethic is really the only way to go.

      Obviously you can tell by looking around our website that we care deeply about the “good life” side of that coin. All our animals are 100% pastured (some completely unfenced), and for feed and care we use only organic methods.

      As for the “easy death” part, you’re right, we should provide more info about this. I will gather the details and create a post or page on this topic, and post another comment here linking to it when it’s live.

      Thanks for reading, and for caring.

      Posted by Healing Ponds Farm | March 19, 2012, 1:22 pm

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Pic of the Week

We sell beef. 100% pastured.

We sell beef. 100% pastured. Ask for details.

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