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Pastured
Chicken ...
Imagine, if you will, a conventional broiler
establishment. 5000 (or more) birds crammed into one long
barn. They are so close together that they can't move around
much, conveyor belts bring their grain, laced with
antibiotics, right to them. These birds never see the light
of day; if they did they might be exposed to bacteria that
could make them sick. After all, they have weak immune
systems, and packed as tight as they are, one sick bird
could spread something to the entire batch. Their largely
sedentary lifestyle promotes weak muscles, and with the
abundance of readily available feed, they gorge themselves,
never given the chance to run, wings flapping, after their
own lunch.
Now think of a place where these same birds
(smaller numbers, of course ) could engage in this exercise,
and many others. A place where, along with grain (no
antibiotics to weaken their immune systems) they could
indulge in such delicacies as fresh grass, bugs, worms, and
the occasional over-ripe tomato. Sunshine does wonders for
chickens too, and so does fresh air. I can't help but laugh
every time I see one running, neck outstretched, wings
flapping after a grasshopper. The difference in the finished
product is equally amazing. Pastured broilers have leaner,
firmer, pinker meat, (better muscle tone?) with an extreme
difference in flavor. You will wonder why you ever ate the
other kind.
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