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.

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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

  1. Badger, M. 2015. Pasture and Feed Affect Broiler Carcass Nutrition. APPPA. American Pastured Poultry Producers Association. p. 1-9. 
  2. Gorksi, B. 2000. Nutritional Analysis of Pastured Poultry Products. APPPA GRIT. American Pastured Poultry Producers Association. Vol. 11. p.  1-3. 
  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 
  4. 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. 
  5. [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. 
  6. 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. 
  7. 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.