Karen butchers chickens the day before the farmers’ market, meaning that the broilers you buy from us have been on ice for no more than a day. Compare this to supermarket chicken, where sell-by dates are about ten days out from the date of butchering.
Also, our broilers are lovingly handled and kept on ice the whole time. No middlemen, no half-trained help. That’s what small businesses and buying locally are all about.
And it doesn’t hurt that they’re the best-tasting broilers in the world, or that we raise them with respect.
Thought you’d like to know.
I Publish Books! Norton Creek Press
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I’d still love to hear about your Karen’s butchering techniques… in a previous post you said she was a whiz at it. What does she do to make the process so efficient?
This enquiring mind would like to know because I have about 15 broilers to process in two weeks, and will be raising more in summer.
I too would like to know karens butchering secrets.