Soy-Free Pasture Raised Chicken
NOT ALL CHICKEN IS CREATED EQUAL
How you care for, raise and feed a bird directly affects the quality, flavor and nutrition of the chicken and the food made with it. We raise Heritage Breed Chickens and all of our chickens are air-chilled and processed without chemicals. Learn more about about what makes chicken from Forgotten Flavors different.
HOW DOES THE PASTURE-RAISED CHICKEN PROGRAM WORK?
All inventories for our Pasture-Raised Chicken Products have been set for the season. Reserve your chicken in advance now by making a non-refundable down payment. The remaining balance will be due upon pick-up, the week before Labor Day.
Days Until Grilling Glory!
-
SAVE
WHAT's THE DIFFERENCE?
Compared to barn-raised chicken (free-range, organic, etc), truly pasture-raised poultry has been shown to have:
- 2x the omega-3 fatty acids
- 50% more vitamin A
- 4x more vitamin E
- 34x more vitamin D3
- 51% less Saturated Fat
- 3:1 (Omega 6:3 ratio)—80% lower than USDA Standard Reference of 15:1
Research indicates that consuming a diet with a high omega 6:3 ratio promotes inflammation and many diseases, including cardiovascular disease, cancer and autoimmune diseases [2]. The omega 6:3 ratio in the modern Western diet may be as high as 25:1 and optimal recommendations are typically stated at less than 5:1 [1].
**Values compared to the USDA’s National Nutrient Database for Standard Reference.**
References
- Badger, M. 2015. Pasture and Feed Affect Broiler Carcass Nutrition. APPPA. American Pastured Poultry Producers Association. p. 1-9.
- Gorksi, B. 2000. Nutritional Analysis of Pastured Poultry Products. APPPA GRIT. American Pastured Poultry Producers Association. Vol. 11. p. 1-3.
- [1] Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V,Hargrove RL, Zhao G, Etherton TD. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr. 2000 Jan;71(1 Suppl):179S-88S. Review. PubMed PMID: 10617969
- Ponte, P., J. Prates, J. Crespo, D. Crespo, J. Mourão, S. Alves, R. Bessa, M. Chaveiro-Soares, L. Ferreira, and C. Fontes. 2008a. Improving the Lipid Nutritive Value of Poultry Meat Through the Incorporation of a Dehydrated Leguminous-Based Forage in the Diet for Broiler Chicks. Poultry Science. Vol. 87. p.1587-1594.
- [2] Simopoulos AP. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother. 2002 Oct;56(8):365-79. Review. PubMed PMID: 12442909.
- Sun, T., Z. Liu, L. Qin, and R. Long. 2012b. Meat fatty acid and cholesterol level of free-range broilers fed on grasshoppers on alpine rangeland in the Tibetan Plateau. Journal of the Science of Food and Agriculture. Vol. 92. p. 2239–2243.
- USDA National Nutrient Database for Standard Reference (Release 26). Full Report (All Nutrients): 0507, Chicken, broilers or fryers, breast, meat and skin, raw. http://ndb.nal.usda.gov/ndb/foods/show/850.