If It Were Any Fresher, You’d Have to Slap It

Karen butchers chickens the day before the farmers’ market, meaning that the broilers you buy from us have been on ice for no more than a day. Compare this to supermarket chicken, where sell-by dates are about ten days out from the date of butchering.

Also, our broilers are lovingly handled and kept on ice the whole time. No middlemen, no half-trained help. That’s what small businesses and buying locally are all about.

And it doesn’t hurt that they’re the best-tasting broilers in the world, or that we raise them with respect.

Thought you’d like to know.

I Publish Books! Norton Creek Press

Thoughts? Questions? Comments?

I'm wondering what your thoughts are on this issue. Most of my posts are based on input from people like you, so leave a comment below!
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Robert Plamondon
Robert Plamondon has written three books, received over 30 U.S. patents, founded several businesses, and is an expert on free-range chickens. His publishing company, Norton Creek Press, is a treasure trove of the best poultry books of the last 100 years.

Author: Robert Plamondon

Robert Plamondon has written three books, received over 30 U.S. patents, founded several businesses, and is an expert on free-range chickens. His publishing company, Norton Creek Press, is a treasure trove of the best poultry books of the last 100 years.

2 thoughts on “If It Were Any Fresher, You’d Have to Slap It”

  1. I’d still love to hear about your Karen’s butchering techniques… in a previous post you said she was a whiz at it. What does she do to make the process so efficient?

    This enquiring mind would like to know because I have about 15 broilers to process in two weeks, and will be raising more in summer.

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