Slow Chickens

Posted on February 19, 2018. Filed under: Pastured Poultry, Recipes | Tags: |

I started breeding and hatching my own chickens last year (2017) with some New Hampshire chickens from a local breeder. I also had some Buff Orpingtons and Barred Rock hens from a hatchery. They were all in one group so it was fun to collect all the eggs and see what hatched out.


I learned that if you have a red-feathered rooster such as a Rhode Island Red, New Hampshire or Buckeye and cross him with a barred rock hen, you get some sex linked chicks. The males have the barred rock feathering and the females are mostly black.

The females have been pretty good layers. The males are processed at about 4 to 5 months and are the Slow Chickens I mention in the title.  They have more time to develop a ‘chickeny’ flavor compared to the fast growing chickens you buy in the store. There is a more balanced amount of dark meat to breast meat which is my preference. In the picture of the meat below, I had already eaten one of the leg and thighs.

I recommend roasting these Slow Chickens at 325 degrees for about 1 to 1.5 hours.

After serving the chicken pieces for the meal, I pick the meat off the remaining bones. I think these roasted bones make the very best flavored chicken stock. 

If you would like to try a slow chicken this summer, send me an email and I’ll be glad to save one for you!


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