Author: Brian Hurlburt

Brian Hurlburt’s FaceBook Profile states he’s an Old Goat & Chicken Chaser at Briden Farm, so who are we to argue! Brian is the “Bri” of Briden Farm.

If You’ve Never Tried Pastured Poultry

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Pastured Chickens

If you’ve never tried pastured poultry, you might be wondering what all the fuss is about. After all, isn’t chicken just chicken? Not quite. Pastured poultry is a game-changer when it comes to flavor, nutrition, and ethical farming. Unlike conventionally raised chickens that spend their lives in cramped, indoor conditions, pastured poultry are raised outside, where they can roam freely, forage for bugs and greens, and live a more natural life. This makes a huge difference in the quality of the meat and eggs they produce. Pastured chicken tends to be richer in flavor, with a firmer texture that’s often described as more “real” compared to the soft, bland meat of factory-farmed birds. If you’ve ever had chicken that reminded you more of cardboard than food, you’ll immediately notice the difference when you take a bite of pastured poultry.

But the benefits go beyond just taste. Studies have shown that pastured poultry has higher levels of omega-3 fatty acids, which are essential for heart health, along with more vitamin E, beta-carotene, and other nutrients. Since these birds are eating a natural diet instead of just grain-based feed, their meat and eggs are packed with more of the good stuff your body needs. Plus, they aren’t pumped full of antibiotics, which is a big deal when it comes to food safety and antibiotic resistance. Many large poultry operations rely on routine antibiotics to keep their birds from getting sick in overcrowded conditions, but pastured birds are naturally healthier due to their cleaner, more spacious environment. That means you can feel good knowing that your chicken isn’t contributing to the growing problem of antibiotic resistance.

Then there’s the environmental and ethical side of things. Pastured poultry farming is better for the land, as it promotes healthier soil and reduces the pollution problems associated with large-scale poultry operations. When birds are allowed to move around and forage naturally, their manure is spread across the land in a way that nourishes the soil rather than contaminating waterways, as often happens in industrial poultry farming. It also means the birds live in a way that’s closer to how nature intended—scratching, pecking, dust-bathing, and enjoying fresh air. If you care about where your food comes from, knowing that your chicken lived a decent life before it ended up on your plate is a huge plus.

Of course, pastured poultry can be a bit more expensive than conventionally raised chicken, but many people find it’s worth the extra cost. When you factor in the better nutrition, superior taste, and the peace of mind that comes from supporting ethical farming, it’s easy to see why so many people are making the switch. Plus, because pastured poultry tends to be more flavorful, you may find that you don’t need as much seasoning or sauce to make a great meal. Simple, high-quality ingredients shine when you start with great chicken.

With pastured poultry, you don’t need complicated recipes to make a great meal. The natural flavor, added nutrients, and ethical benefits make it a choice worth considering. Whether you roast, grill, or stir-fry, you’ll taste the difference and feel good about what you’re eating.

However, if you’re wondering how to make the most of pastured poultry, here are a couple of delicious, simple recipes to get you started. 

Go Here for Recipes


Pastured Poultry Profits

Garlic Herb Roasted Pastured Chicken

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Roast Chicken

This classic recipe lets the natural flavor of pastured poultry shine.

Ingredients:

• 1 whole pastured chicken

• 2 tbsp olive oil or melted butter

• 4 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 1 lemon, cut into wedges

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Pat the chicken dry with paper towels and place it in a roasting pan.

3. In a small bowl, mix the olive oil (or butter), garlic, salt, pepper, rosemary, and thyme.

4. Rub the mixture all over the chicken, making sure to get under the skin for extra flavor.

5. Stuff the cavity with lemon wedges.

6. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 10 minutes before carving. 

Here’s a Recipe for Pastured Chicken and Vegetable Stir-Fry


 

Pastured Chicken and Vegetable Stir-Fry

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Stir Fry Photo by Sweet Life on Unsplash

Pastured Chicken and Vegetable Stir-Fry

A quick and healthy meal packed with nutrients.

Ingredients:

• 2 pastured chicken breasts, sliced into thin strips

• 2 tbsp avocado or olive oil

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 1 cup broccoli florets

• 2 cloves garlic, minced

• 1 tbsp soy sauce (or coconut aminos)

• 1 tsp honey

• ½ tsp ground ginger

• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat the oil in a large pan or wok over medium-high heat.

2. Add the chicken and cook for 4–5 minutes until browned.

3. Add the garlic, bell pepper, zucchini, and broccoli, and stir-fry for another 4–5 minutes.

4. In a small bowl, mix soy sauce, honey, and ginger, then pour over the stir-fry.

5. Cook for another 2 minutes until everything is coated and well combined.

6. Sprinkle with sesame seeds before serving.


Chicken Stir Fry Cookbook

Raising Sheep Without Antibiotics: A Practical Approach

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Raising sheep without chemicals and antibiotics isn’t easy, but in our experience, it’s well worth the effort. For the past two years, we’ve successfully managed our flock using rotational grazing, a method that helps control parasites naturally while keeping our sheep healthy. The key to making this work? Staying ahead of the parasite cycle.

The Power of Rotational Grazing

Sheep parasites become infective on Day 5, which means that timing is everything. To prevent infestations, we move our sheep to fresh pasture every four days—before the parasites become a problem. This is more frequent than what’s needed for pigs (every two weeks) or goats (who can stay in the same area for up to 30 days), but it’s necessary to keep our sheep parasite-free.

In an ideal setup, we run a small flock of 5–10 sheep within portable electric netting. Each section of fencing is either 164 feet or 328 feet long, with two fences creating a square of 82’ x 82’ (6,724 square feet). Since a full-size sheep needs about 300 square feet per day, we divide our total pasture area by four days to determine how many sheep we can sustain. For our setup, that comes out to around six sheep per pasture. We adjust as needed based on grazing pressure and pasture regrowth, ensuring the grass stays at least 3–4 inches tall—where parasites are less likely to survive.

Right-Sizing the Pasture for Healthy Grazing

It’s tempting to give sheep unlimited space, but more isn’t always better. If we enclosed a massive pasture (say, 328’ x 492’), each sheep would have over 4,000 square feet per day! That might sound great, but in reality, it’s inefficient.

Sheep, like kids in a candy store, would eat the best forage first, trample a lot of the rest, and only return to less-preferred plants when forced to. Instead, by limiting them to 300 square feet per day, we ensure they graze more evenly, reducing waste and promoting better pasture management.

The 24-Pasture Grid: Maximizing Land Use

We organize our land into a 24-pasture grid, moving sheep every four days. This means we don’t return to the same spot for at least 96 days, effectively breaking the parasite cycle. Since parasites need a host to survive, removing sheep from a pasture for 90+ days ensures that most parasites die off. This system has multiple benefits:

• Reduces fencing costs by 80%

• Encourages better grazing habits

• Prevents overgrazing and pasture degradation

• Breaks the parasite cycle before it starts

It’s not just theory—our sheep shearer, who sees plenty of flocks, has told us that our sheep are in excellent condition. We credit much of that to this rotational system.

Seasonal Adjustments and Multi-Species Grazing

In winter, we house our sheep in a barn, but during the grazing season, we integrate them into a rotation with our goats and pigs. Each species plays a role in managing the land, though they never graze the same pasture simultaneously. Rotating different animals further disrupts parasite life cycles and improves soil health.

Final Thoughts

Raising sheep without antibiotics takes planning and patience, but for us, it’s been an incredibly effective approach. If you’re considering this method, always consult with your veterinarian or livestock expert to tailor it to your specific conditions. What works for us might not be a perfect fit for everyone, but after two years of success, we’re confident that rotational grazing is one of the best ways to keep sheep healthy—naturally.

Stay tuned for more insights on how we integrate goats and pigs into our pasture management system! 


Recommended Reading from the Brian Hurlburt Bookshop: 

Book: Storey's Guide to Raising Sheep, 5th Edition
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