Raising Pastured Poultry

Raising pastured poultry, birds with access to vegetative land, has been growing among small scale farms.  Meat is supplied to the family with surplus chicken sold at local markets or right off the farm.  In New York, each family member can raise up to 1,000 birds and process them on farm.

Most producers buy chicks at a day of age and raise them for 3 weeks in a brooder before setting them out on the land.  From 3 weeks to harvest weight, grazing areas should be rotated daily to avoid destroying the sod and build up of manure and bacteria in one place.  Successions of flocks can be raised each year during warm weather. (spring to fall).

Broilers or fryers are slaughtered at 8-14 weeks of age when they weigh 6 to 10 pounds and dress at 70-75 percent. (ready-to-cook weight)  Meat-type chicks are usually purchased on a straight-run (males and females mixed) basis.