Want a roasting bird for Thanksgiving, but don't like chicken? Try one of our MEGA ROASTERS. We raised out a handful of our red ranger meat chickens to 20 weeks old. The result is a large (6.75-7.25 lbs) chicken that makes a great centerpiece to a special meal. These chickens are almost as old as our turkeys at processing, so they have much firmer meat. We recommend roasting LOW AND SLOW -- check our blog for our heritage chicken cooking tips, or use our signature turkey recipe.
 
A more economical alternative to our heritage-breed chicken. Red Rangers resemble are intermediate between the Cornish Cross meat chicken you find at the grocery store and a true heritage chicken. They have faster growth and larger, meatier breasts than heritage chickens, but unlike commercial hybrids they are slower growing and are able to run and forage outside. They reach full size in just three months, so they are young and tender enough for frying. Not as much bold chicken flavor as our Bresse: if a Bresse chicken is a robust IPA, the red ranger is an easy drinking lager from your favorite local brewery -- everyone loves it and flavorwise it beats the pants off a Bud Light (the grocery store chicken in our analogy). Great for any kind of recipe -- this is the chicken I use if I want to make a curry or mole.
 
Breeds/crosses include (depending on availability when we purchase chicks): Jackie broiler (our favorite), Freedom Ranger, Henry Knoll New Hampshire, Sasso, or Kosher King.