Hi Sweet Friends, Are We Paying Too Much for Chicken? Let's Discuss! (And A Sneak Peek About My New Cookbook Prep!) ➡WATCH NEXT: ua-cam.com/play/PLkRuW3pBo2U3QEOmusr-Pwfn366UdVgNY.html&si=vtjikOumwwoH4ZD6 ➡ORDER MY COOKBOOK HERE: marysnest.com/my-cookbook 🍎BLOG POST: marysnest.com/are-we-paying-too-much-for-chicken/ ➡ALL THE FREE PANTRY DOWNLOADS AND MORE (No Email Required): marysnest.com/category/free-downloads/ ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ✳ORDER THE MODERN PIONEER COOKBOOK HERE: marysnest.com/my-cookbook/ It's filled with detailed step-by-step Nourishing Recipes from My Traditional Foods Kitchen. 🍎FREE 250+ PAGE MODERN PIONEER COOKBOOK CURRICULUM (For teaching grades K-12): marysnest.com/cookbook-curriculum/ (No Email Required) ➡My UA-cam Channel Home Page: UA-cam.com/MarysNest ➡RELATED VIDEOS: ▶ BEST CHICKEN RECIPES: ua-cam.com/play/PLkRuW3pBo2U3QEOmusr-Pwfn366UdVgNY.html&si=vtjikOumwwoH4ZD6 ▶ BEEF LIVER NUGGETS RECIPE: ua-cam.com/video/XlsyDIbnPo4/v-deo.htmlsi=HlffmiUgUkw-bjEL ▶ BEST SARDINES RECIPE: ua-cam.com/video/6lj2CauDLs0/v-deo.htmlsi=WrPiyokl72Q8opwu ➡POPULAR VIDEO SERIES: ▶ HOW TO STOCK A PREPPER PANTRY: ua-cam.com/play/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl.html HOW TO MAKE IMMUNE BOOSTING FOODS AND NATURAL REMEDIES: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html HOW TO MAKE EVERYTHING HOMEMADE: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html&si=RPOnrs2rPnuyhVMY ▶ HOW TO MASTER THE ART OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html ▶RECENT VIDEO UPLOADS: ua-cam.com/users/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳BACKWOODS HOMES and SELF RELIANCE MAGAZINE DISCOUNT CODE: marysnest.com/shopping-guide/#backwoods ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ✳ALWAYS IN MY KITCHEN: ►See EVERYTHING in My Shop: www.amazon.com/shop/marysnest ►The Modern Pioneer Cookbook: amzn.to/3MBU8fo ►Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3 ►5 Gallon Storage Buckets: amzn.to/3URzE3r ►Gamma Lids: amzn.to/3TPWSpe ►Zwilling Fresh and Save Vacuum Sealer System: amzn.to/4gDvvM3 ►Cast Iron Skillet: amzn.to/47pxaQO ►Dutch Oven: amzn.to/3T80424 ►Large Glass Bowl: amzn.to/3Z20zP2 ►Glass Measuring Cup: amzn.to/4dI4FQJ ►Large Glass Measuring Cup with Lid: amzn.to/4bUg4fG ►Baking Sheet: amzn.to/3WUJLYK ►Colander: amzn.to/3USf9DG ►Flour Sack Towels: amzn.to/3hW9nT9 ►Stockpot: amzn.to/3Rh50kR ►Fat Separator: amzn.to/3EoQJe0 ✳RECOMMENDED READING: ►The Modern Pioneer Cookbook: amzn.to/3MBU8fo ►Nourishing Traditions: amzn.to/2PLIXTG ✳DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Cultures for Health, Farmhouse Teas (and Herbs), Survival Garden Seeds, GreenStalk, Redmond Real Salt, and More! ➡TIMESTAMPS: 0:00 Introduction 4:37 Organic vs Non-Organic 9:33 Chicken Packaging Terms Explained 27:38 50% Off Discount 50:37 New Cookbook Prep ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ua-cam.com/users/marysnestjoin ❤CONNECT: ►WEBSITE: marysnest.com/ ►ALL MY RECIPES and VIDEOS: marysnest.com/blog-and-videos/ 📬 I'd love to hear from you! Mary's Nest P.O. Box 342001 Austin, TX 78734 Thanks for watching! Love and God Bless, Mary
Love this chicken discussion. I’ll take truly pastured meat with some supplemental feed any day over highly confined raising. I’m lucky I’m near local farmers and I can see their birds out and about in the yard. I can’t afford that at every meal but can for some meals. Sometimes my chicken broth includes farm chicken and supermarket chicken bones I use everything. To me being frugal with food means not wasting and staying in budget. If this week doesn’t allow for local farm chicken or meat at all so be it. But maybe I’ll have a few weeks coming up that will.
I raise chickens for eggs and I give them organic feed. They free range over a fenced acre and have a great life. That said, once I decided to raise meat birds. Most meat birds are cornish-cross. They have been bred to fatten up quickly and they are generally harvested at 6 to 8 weeks because they grow so fast. What I learned is that they really don't care about free-ranging because all they really want to do is eat. That is very different from my layer hens. I live at a high altitude (about 5500 feet) where there is considerably less oxygen in the air than at lower altitudes. Cornish cross chickens don't do well at this altitude because they kind of outgrow their hearts' ability to provide oxygen to their bodies. Recommendations are that they not be raised above 5000 feet, and in my one trial, only 4 of the 6 I bought as chicks survived to 6 weeks. Anyway, my point is this: While layer hens love to roam around, the most common of the meat birds do not. So the fact that they are grown in confinement no longer bothers me. That is not an excuse for overcrowding or mistreatment of any kind, confinement alone isn't really an issue for these birds. They were perfectly happy to huddle together in a small space, even though plenty of space was available to them.
I typically buy my chicken and beef directly from a local farmer and while the price is dear, I feel strongly about making sure the small farms in my area can stay in business in the event there is a major disruption in our food supply chain. I occasionally take advantage of big sales, particularly for pork because it's extremely cheap in my area; I buy a large quantity and break it down. Post-holiday turkeys are usually very reasonably priced. Also, I try to keep my portion of meat to around 1/4lb or less - this is especially easy to do in Asian recipes where protein is used for flavoring and satiety rather than the star attraction.
I agree. We are a couple, retired. So we cook from scratch mostly at home. We do batches, freeze meals ahead, and that cuts back on expenses and work. If younger, we would grow more of our own, and learn how to raise a perpetual flock of chickens for meat and eggs. We have enough land, but the heat here in the summer is too much for our age. We live on two lots. If a younger family wanted to buy one lot, work together to do it as much as possible at home, that could be ideal.
I love the long form videos. I put them on and work, or if I need to drive somewhere. Looking forward to the new cookbook! I have alpha-gal allergy (comes from a tick bite) and can't eat any mammal meats or dairy, so that certainly limits my cooking, but I have learned a lot of ways to use poultry. Thanks for all you do!
Thank you for breaking it all down, Mary. My husband works for a local egg producer. He knows what they are fed. He told me what "cage-free" means, just like you said. They feed them an additive that kills the larvae of flies, but if you ask my husband, there are still plenty of flies. I don't buy their eggs, even to support my husband's place of work! There is a family-owned farm just a few miles from me that produces wonderful chickens and farm-fresh eggs. I purchase them at the local bulk-food store from the freezer. They offer just the breasts, chicken sausages, and chicken pies, too. All very delicious. They don't put any claims on their labels, but I have seen them sold in Dayton (the largest city near us) at a large health food store.
Thank you for another great video and for sharing the meal rotation from your childhood. I have your book but wondering if you have any other meal rotation guides. Working full time it would be great to not have to think about what to shop for and what to cook each day. Just said a prayer of thanks for you and your channel. You are a true gift 🥰
This morning I was at our local Farmer's Market. In a freezer I found a small organic chicken. It had a price tag of $21.00 Canadian. I gasped and walked away. Mary I love your channel, keep up the great work. Louise
It’s even bleaker here on PEI! It can be about $35+ for a local, organic chicken. $21 is often the price for the grocery store chickens… so I tend to have to wait for the sales. However, I do understand the value behind the tag! It’s just a hard time in our economy for sure.
Excellent, excellent program! In NW Montana I get Hutterite chickens. The flavor and texture is superior but right now it is $3.50 per pound, I was hoping that the giblets would be included but was disappointed that only the gizzard and neck are inside. Store chickens have neck only. Thank you and Love Rebecca
We have been raising and ‘processing’ our own chickens for a couple of years. The flavor is incredible. We ran out of our own at the end of the year (before we had some ready), when we ate the store bought it was bland and gross….very little flavor and the color was pale. I much prefer knowing what went into my family’s food!
Mary, I have been enjoying your cookbook, Modern Pioneer, for the past week. There is a wealth of information and I am learning (and applying) new skills into my cooking. I thank you with all my heart! I will definitely be buying your next book!
Love this deep dive into chicken! I had the privilege of spending a year in France when I was a young adult. Until then I had no idea how (truly) farm raised chicken tasted. It was a revelation! 10 times better and 10 times more more expensive! It costs money to raise animals well. Now I know you can have cheap or delicious, but not both. :) ❤
Years ago, Frank Purdue brand chicken on the east coast, sold a very yellow skinned chicken. The yellow came from marigolds that were in the feed. Growing up our family of six ate every piece of the chicken including backs and neck. Backs, wings and neck are still my first meal after I break down the bird. The premium pieces go into the freezer. There is nothing left for broth.
Hi Mary, I live next to an organic farmer here in Vermont. I asked him about whether he could use pesticides, and what the criteria for any pesticides he can use. He says he can't use anything other than plant derived pesticides, or microbes that are already in the soil naturally, like BT, or bacillus thuringiensis. One plant derived pesticide that I use is Pyrethrum, made from Crysanthemums. It's very effective, but you're not putting toxic chemicals into your soil. Also, my farmer friend uses essential oils of certain types, peppermint being one. Other synthetic substances used are vaccines, pheromones, and substances like baking soda. I want your audience to understand that organic does have meaning, and substances like Roundup, etc are NOT used. Those are toxic substances, and are not considered "clean" to put into the soil. They are banned here in Vt when a farmer is selling his food as organic, though other states may not have the same regulations as VT. I actually have a small farm, and have a garden, and raise chickens, but only layers. My farmer friend does raise meat birds and he lives next door, so I have the option to buy locally raised chicken, that I have watched grow. I'm lucky to live in a state that is very committed to local, clean food. 🌻
You stated, "One plant derived pesticide that I use is Pyrethrum, made from Chrysanthemums. It's very effective, but you're not putting toxic chemicals into your soil." Pyrethrum is very toxic -- otherwise it wouldn't work. Trust me, you don't want to drink it nor have it absorb through your skin! And it isn't something you want leaching heavily into soil and water! Read label warnings, follow directions, and take the recommended safety precautions seriously! Pyrethroids, the man-made but otherwise similar chemical, is not allowed for organic farming because it is not derived from nature and can only be made in a lab. Neem oil is another plant derived toxin. "Natural" -- or in this case "derived from" something natural doesn't equal "non-toxic." Poisonous is still poisonous. They take natural plant protective insecticide/toxins out of certain plants and concentrate it and serve it up in far larger and more lethal quantities than if a bug/pest (or human) were simply eating the plant itself. You can safely drink chrysanthemum tea, but drinking Pyrethrum will kill you. Not as easy perhaps, but most consider truly "natural" and fully organic gardening involves companion planting live growing pest deterrent and attractant plants and using totally non-toxic methods (traps, food grade DE, sticky tapes, bathing stems and leaves (not fruit or flowers) with mild soap/surfactant, and manual hand removal). Much more suitable and possible for the family garden than commercial growing. However, that said, commercial organic farmers tend to use far less plant derived "organic" pesticides on their produce than anything and everything being used by standard commercial farmers -- so it is still the healthier option! Just not as affordable. If organic is not affordable and unable to grow own, according to research, can rinse produce well then soak commercial produce in a simple baking soda and water solution (1 tsp baking soda per 2 cups water) for 12 to 15 minutes for tender produce and 15 to 20 minutes for sturdier produce to eliminate most commercial pesticide residue, then just a brief rinse to remove the baking soda. More effective as well as safer than using mild approved soaps or bleach solutions and commercial rinses -- which actually leach into the produce (more into some produce than others) and can alter taste as well as can cause various health issues (diarrhea, nausea, plus long-term gut biome disruptions being the mildest and most common) when ingested.
I miss growing up on a warm. We raised most of the meats we ate. When we helped butcher chickens and the fat was quite yellow and broth mom made was so rich and delicious. Homemade noodles and fluffy dumpling tasted so good. Our chickens were outside a lot and they ate lots of grass and bugs.
As a cancer survivor, I try to purchase "organic" as much as possible. Even if the chicken is exposed to some chemicals, it's not as much as non-organic poultry.
Mary, I just love all the information you share with us. There are so many lives better and healthier for it. I recently ordered Backwoods Home magazine, still waiting on it! Thank you again Mary. GOD bless
Great discussion, Mary. We buy a lot of meat from local farmers but have not found a good one for chickens yet. Hopefully that changes soon. Have a blessed week.
The key to strrrrretching a chicken is to not carve the meat as a standalone. Cook it and divie the meat into tacos, curries, casseroles, etc. Then soup and broth. Maybe fry the skin for salad crumbles or garnish. Save and strain the fat or make a good gravy with drippings.
This discussion reminds me of the article I read years ago in Mother Earth News about eggs and what the labels mean. Thank you, Mary, for bringing this to our attention.
My parents come from the countryside, in my country is our version of the Rez (we are native), were we have land to raise animals and plant our own vegs & fruit, but they came to the city to get a better life and education for us, they are back in the countryside, but I'm still in the city for work, eating the cheapest chicken I can buy cause that's what I can afford, but I miss real food so much, every time I go back, I fill my car with everything I can, goat cheese from my uncle, figs from my aunt, honey from the neighbor, etc; some country people don't have much, like my family, but damn we have good food that's very nutritious.
I was feeding my last dog chicken, rice, and vegetables because of previous health problems for him. I would get the 10 lb bag of chicken (Aldi's or HEB) and slow bake it (200-250 degrees) for several hours (or even overnight) in a large covered roaster with some water and apple cider vinegar. The vinegar would release the minerals from the bones. Of course there were times when, in a hurry, I would eat some of the chicken before I made made up his mixture (about 10-14 days of food, frozen for him ). That chicken is very flavorful because of the very slow cooking. I eventually lost him to cancer, but he definitely enjoyed his meals! What I realized was that the slow cooking made even cheap chicken taste good. Hopefully, in the future, if my hens decide to start laying their eggs, I will hatch and grow out some for meat, but they will still have the option to eat the 'common' chicken feed. Living by myself, with them and meat goats, I can only do so much. Even the goats have to be supplemented with ground minerals - so pure organic isn't my goal.
my poor old girl would eat the chicken and leave the rice and veggies, how she managed that I dont know, but I finally realized I needed to just give her meat and broth which she happily ate. she was almost 18 when she passed, miss her still.
1) Thank you so much for this! I’ve been banging my head trying to figure out what chicken to buy as I’m really trying to rise the quality of meat I’m buying…. This came at the p e r f e c t time! 2) so excited about your new book and look forward to ALL the behind the scenes! 3) will there be a curriculum with the new book? 😁 4) I also love long form content bc it allows me to multi task (usually make dinner or get ready for the day). I’m so glad you provide both! Have a blessed day!
Over 10 dollars for a whole chicken and 3.50 to 4.00 for a chicken breast (pre-tax). Small rural town too far from the city for most to shop out of town so, yes, the two local grocery stores price gouge! Plus, a 6 percent state food sales tax is tacked on to that. Shipping and packaging costs for overnight shipping/delivery of meat/poultry orders is astronomical. Have to save up all year then shop out of town once a year (100 miles or so round trip there and back for non-perishables and 90 miles the other direction for meat and poultry) to stock the freezers (and pressure canning meats/poultry) and when it is cheaper we do online shopping for non-perishables. The higher local prices go, the less local shopping we are able to afford. Making our own "convenience" mixes, making our own crackers, broth and stock, breads and buns, luncheon meats, hot dog franks and fresh (non-cured) and smoked sausages, dehydrating if and when more economical, etc. The so called "farmer's market" is just a flee market and tourist trap -- with more arts and crafts, jewelry, melt and pour soaps, and second hand items, instead of actual produce and what little produce does exist comes in Styrofoam trays with plastic shrink wrap and a label, already pre-washed and pre-cut, with half to a quarter as much for quadruple the price as the grocery store. They've run off the smaller farmers and homesteaders in land grabs. Trying to do same to larger commercial farmers and ranchers ... not allowed to water ... because want their land so can more cheaply and quickly make access roads to a new federally funded and foreign owned cobalt/lithium mine (still unable to open, can't pass state environmental and protected species requirements, and unwanted) and for massive wind turbine and solar panel farms. Laws changed making simply gardening and everything else overly restrictive or impossible. Not just here either, but happening nationwide. Will tell the farmers they can't water their crops, but at same time fines those in towns and cities who don't keep those grass lawns watered, green and pristine!
I like liver & onions, mom made that when I was young girl. I’ve never made it. I remember the chicken being labeled soup chicken. I’m making chicken soup today! I like to make stock with the chicken & also with our turkey, for soup.
I buy Mary’s chicken at Whole Foods and it is delicious! For 20 years I didn’t eat chicken because I always got sick. Now that we can get pasture raised or organic chicken, I can eat it again.
Mary, Thank you for all your hard work. I have always wondered what to do with the giblets. I asked my mother and she told me to throw them away. Since I've started watching your videos, I have been putting them into my bone broth. Please show us how you use the giblets of chickens. Thank you.
In the late 60s, I worked for a crop dusting in California we sprayed. DDT over vegetable fields that was banned because it was killing the eagles to my knalleged. I had been poisoned by the DVT we were spraying and was. Real sick for about a month.Can you imagine what it does to the human body
Have been purchasing the Foster Farms, whole 2 pack fresh chickens for years. They are around $11.50 for the two together. They are yummy. Highly recommend. Seperate them & save in your freezer. From Wal-mart Roasters friends
Thank you for addressing this topic! There's a lot of deception in marketing. Not 100% the same but a personal experience; while laid off in 2020 I worked in an egg packing plant. Regular and the cage free eggs came from the exact same farm, none of the chickens were in cages, just sold for more in the cage free boxes. Again, just my experience and I have no idea if other places are similar
This is a great video! I can remember the different chickens when I was growing up. I buy from a local farmer my meat and eggs. I do not know what is in the big named chicken growers but I react to their chicken meat. I prefer to support my local farmers as they are working hard to rebuild their farms and provide health meats and eggs. I understand the definition of feeding chickens vegetarian feed, but I have to laugh when I read the claim because chickens are not naturally vegetarian. They will eat just about anything that they can find, little scavengers..
I pay $2.29 per lb for what they call broilers...they are 6 to 7 lbs. The price is the same for fryers. Sometimes I just buy whole legs. Or quarters. But I shop at a local farmers market so the quality is immediately noticeable and remarkably better than the grocery store chicken. One whole chicken goes very far in my house!
Thank you, Mary, so much for such a resourceful informative video on chicken. Congratulation on your upcoming cookbook. I am so excited for you. Love from long time Ky Sub. 🐓🐓🐓🐔🐔🐔
Unfortunately it is cheaper to buy the roasted pre-cooked chicken at sam's or costco. I prefer to cook my own but sometimes they are double the price. I just buy the roasted ones now like 3 at a time, take all the meat off, put it in the the freezer and and pull it out as needed. Then I can make bone broth with the 3 chicken bones.
In Northern Virginia I just purchased Chicken backs for bone broth $4/lb. No vaccines, no hormones, pastured, humanely slaughtered if there is such a thing everything really solidly good for you is off the charts expensive
I envy you, which is so very strange since recall not so long ago we could buy a whole chicken here for less than 4 dollars. (Before that could raise own or buy from neighbor before they ran them all off). Over 4 dollars is what a single 0.75 lb breast (commercial) costs here now and organic of course costs tons more. Commercial "store brand" 4.5 lb. whole chicken is over 10 dollars. But, live in small rural town (after the annexation and outward expansion) with only two grocery stores. Nearest out-of-town shopping with best prices to make the drive worth while is over 45 miles one direction and over 50 miles in the other direction.
Even the commercial chicken here in Arkansas in the chicken state ( Tyson’s, George’s, butterball) they are expensive for a whole chicken. It’s becoming more economical to buy leg quarters. I end up buying a rotisserie one from the deli bc it’s already cooked and cheaper I believe 8.99 except for Wednesdays and they are 6.99. A whole raw basic chicken is now close to 20.00 and more for organic if you can even find that option. My how things have changed. And I’ll still make broth from the rotisserie or the leg quarters.
Thank you for this in depth video about chicken! I had always wondered how air chilled chicken differed from regular chilled chicken. Note: I just made my first Azure order and they have Mary's chicken! 😊🐓😊🐓😊🐓😊
Chickens are not vegetarians. I raise my own and they eat bugs, mice, snakes and an occasional deer carcass in the winter. Chickens need a lot of protein. This was wonderful Mary! God Bless
Especially during molt. Their feathers are mostly made of protein, so YES!!! Lots of protein. I give mine freeze dried crickets, grasshoppers, soldier flies, meal worms etc. Lots of Kale and spinach makes the yolks dark and delicious. My girls are pets too.
@@irenehaugen6143 my egg layers are pets as well, including 7 turkeys we have for breeding. Turkeys lay beautiful eggs half the year. We do get meat birds from time to time. We have turkeys this year for the freezer camp. My chickens and my breeder turnkeys free range a lot and get kitchen scraps. The meal worms and crickets are a little too pricey for me. They can just get them out on the grass. But those are great options for people with small yards.
@@phoebedigs1356 Have you considered raising your own meal-worms to feed them? Vermicompost (worm poo) is great for seed starting and seedlings, readily available nutrients they need (no aging/maturing required), and helps prevent soil from compacting, too. Buy once, amount able to afford, in which to raise and let them multiply. Once have enough will be able to feed some to the chickens and even toss a few on the regular compost pile to help it along while remaining continue to multiply. Just research and learn all you can first and set up whatever worm bin works best before you order OR learn how to wild catch your own for free. Lots of easy diy bins too that are tons cheaper than commercial ones.
@@Chocoholiclady66 my daughter does the worm poo. I have a huge healthy compost pile that the chickens and turkeys love to scratch through. It not worth the effort for only a few months out of the year. We don’t have harsh weather here fortunately. But thank you for the suggestion. My son is going to be a biologist. He was a big fanatic since he could walk. He tells me what to leave in the garden and what not to leave.
Meat chickens are VERY DIFFERENT than laying hens (the kind most people think about) chicken 🐔 🐓 my chickens LOVE, LOVE, LOVE Meal worms! All bugs really😅
Slow growing has to do with the bird's genetics. Most of chickens sold in the stores are a mix of 2 breeds (can't remember the breeds), that grow so fast that they can be harvested at 6 to 8 WEEKS. Heirloom chickens take about 6 months to reach harvest weight. It's genetics, but chemicals. But their lives are not pleasant.
MOST commercial meats and poultry are injected with salt and sugar now! And why, when it is frozen and transported in refrigerated/freezer trucks, do they add artificial preservatives, colors, and flavors to what is supposed to be raw, fresh-frozen meat and poultry? Just how long do they expect to keep it in the warehouse and store freezers before it is sold? Do they not rotate freezer stock just like everything else in the store? Hardly any "fresh" meat, fish or poultry is delivered to stores anymore without first being flash frozen just for transport unless obtained from a VERY nearby farm or ranch. That's why most commercial meat is so flavorless too -- because flash frozen as soon as butchered -- not aged in temperature controlled (cool; not freezing) environment first. Aged beef is so much flavorful even when flash frozen after the aging process.
The "all vegetation feed" label is important because the use of slaughterhouse byproducts can spread significant disease (like the prion disease that caused mad cow disease). That said, it's poorly named since mealworms are commonly part of chicken feed (they eat bugs after all lol) My guess is that it's called "vegetarian" because the USDA doesn't regulate bugs as "meat". But any quality chicken feed should (and does) include bugs.
Chicken and eggs, you don't know unless you know the farmer, chickens are alot of work, 100 yrs.ago chickens were a precious commodity and chicken thieves were taken seriously, we are spoiled.
I don’t buy chickens due to a poultry allergy but, I would stay away from an all vegetarian diet as this means they definitely weren’t on pasture as chickens on pasture would be eating grass and bugs. Not a vegetarian diet. ❤️🙏
My son has allergic reaction to US store chicken and turkey. I've raised some and he had no problem with them. He also was able to eat poultry while traveling abroad.
Last winter I made chicken soup. I left the giblets in. I didn’t feel like touching the raw flesh and just dumped it in the Instant Pot. I kept the soup on the Keep Warm setting so I could just graze for a few days. On day four, my husband had slept on the couch and noticed something stanky in the middle of the night. He checked on our dog, ( she was fine ) then started walking around the house looking for poops or vomit. He couldn’t find anything and thought, “Maybe it’s me!” and looked at the couch and then patted his pants. He told me all of this when I got up. I did notice something sour smelling. I opened the Pot and OMG! It was so barfy smelling. We dumped it down the hillside for the nighttime critters. I laughed so hard that my eyes were watering and my belly was sore. What in the Holy Science happened?
Warm setting on IP/electric pressure/fast cookers is only good for 2 hours then it has to be packaged and refrigerated ... doesn't maintain anything "safe" long term, just keeps it warm so not growing cold for the standard 2 hour serving/meal period ... just a "keep warm" setting much the same as for crock pots/slow cookers or when using tea light candles for buffet. They also are not airtight when no longer under pressure (such as when on the "warm" setting) and they don't maintain a consistent temperature or pressure range during cooking so some air leakage can occur even then -- although still adequate and safe for faster cooking -- just never use the "canning" function if exists (some of the older and slightly older units have it and some don't) -- but it failed all of the safety tests (when they finally got around to it) so not approved nor certified as a pressure canner. NCHFP website has an article about not using it for pressure canning. Or it did -- they have been "upgrading" their website ... still a work "in progress" so not sure if the article has been transferred over yet. It explained it much better.
They have to undergo testing and jump through a ton of expensive red tape to become "certified" in order to legally put organic on the label. The property has to be "organic" and if exposed (even contamination via air if there are nearby non-organic farms or industries) there is a prolonged waiting period (around 5 years or so) before they can attempt to get certified (or re-certified if later fail ongoing testing) so long wait to even be tested again. Some just don't bother or just can't afford it to start with.
@@Chocoholiclady66 I know, but this same brand ('Mary's') also sells other chickens with the "organic" label on it. So, apparently they're certified. They sell 4 different chickens -- heirloom, legacy, organic, and no anti-biotics.
The loss of the family farm is so sad, yes. But we are to blame more than we want to admit. Giant agri-business has bought up most of the family farms in eastern Washington. We want cheap food, so that’s the consequences. Ever notice how farmers market produce is much more expensive? In western Europe people spend a much larger share of their income on food and they pay for quality. It’s just not the American way.
Vegetarian chickens? I definitely don't want one of those. How cruel to derive an animal of its natural diet to satisfy a human born social nonsense. I definitely know that a vegan raised chicken is not healthy, and I don't want it in my body.
Mary's chicken in the Phoenix area is on sale at Whole Foods for the next few days $3.29/lb. if you are an Amazon Prime member. $3.66/lb. if not, for the Organic Chicken. The stores don't seem to carry the Heirloom chickens here. Mary, I know you are the queen of the bits and bobs...but you know what? I am fine if a little bit of bits and bobs go into my bone broth as that translates to flavor...and using your method has produced the absolute best bone broth I've ever had. I do have farmers here I have met who pasture raise chickens on healthy legume-rich grass pasture and slaughter and sell them, but that event is just once a year. They manage to get some really big chickens too!!! ua-cam.com/video/eBTr8IJilOs/v-deo.htmlsi=A4RpIxKY7vygtzbN So, it is nice to know Mary's Chicken is available here when I don't get the pasture raised local ones. Thanks so much for bringing this to our attention. I never shop Whole Foods, so I would have never known about these chickens for sale.
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Love and God Bless,
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I was so worried you were going to say something bad about Mary's chicken. It is my favorite!!!!
Love this chicken discussion. I’ll take truly pastured meat with some supplemental feed any day over highly confined raising. I’m lucky I’m near local farmers and I can see their birds out and about in the yard. I can’t afford that at every meal but can for some meals. Sometimes my chicken broth includes farm chicken and supermarket chicken bones I use everything. To me being frugal with food means not wasting and staying in budget. If this week doesn’t allow for local farm chicken or meat at all so be it. But maybe I’ll have a few weeks coming up that will.
Yes, I buy local chicken and keep one or two in my freezer, but we don't have one very often, really.
I raise chickens for eggs and I give them organic feed. They free range over a fenced acre and have a great life. That said, once I decided to raise meat birds. Most meat birds are cornish-cross. They have been bred to fatten up quickly and they are generally harvested at 6 to 8 weeks because they grow so fast. What I learned is that they really don't care about free-ranging because all they really want to do is eat. That is very different from my layer hens. I live at a high altitude (about 5500 feet) where there is considerably less oxygen in the air than at lower altitudes. Cornish cross chickens don't do well at this altitude because they kind of outgrow their hearts' ability to provide oxygen to their bodies. Recommendations are that they not be raised above 5000 feet, and in my one trial, only 4 of the 6 I bought as chicks survived to 6 weeks.
Anyway, my point is this: While layer hens love to roam around, the most common of the meat birds do not. So the fact that they are grown in confinement no longer bothers me. That is not an excuse for overcrowding or mistreatment of any kind, confinement alone isn't really an issue for these birds. They were perfectly happy to huddle together in a small space, even though plenty of space was available to them.
I typically buy my chicken and beef directly from a local farmer and while the price is dear, I feel strongly about making sure the small farms in my area can stay in business in the event there is a major disruption in our food supply chain. I occasionally take advantage of big sales, particularly for pork because it's extremely cheap in my area; I buy a large quantity and break it down. Post-holiday turkeys are usually very reasonably priced. Also, I try to keep my portion of meat to around 1/4lb or less - this is especially easy to do in Asian recipes where protein is used for flavoring and satiety rather than the star attraction.
God bless you Mary. You have truly changed my and my family’s lives through food. I think of you every time I cook.
I agree. We are a couple, retired. So we cook from scratch mostly at home. We do batches, freeze meals ahead, and that cuts back on expenses and work. If younger, we would grow more of our own, and learn how to raise a perpetual flock of chickens for meat and eggs. We have enough land, but the heat here in the summer is too much for our age. We live on two lots. If a younger family wanted to buy one lot, work together to do it as much as possible at home, that could be ideal.
Mary, it is us that thank you for the hours of research and work you put in providing important information. I am grateful 🙏
This is a wonderful, educational video. I always learn so much from you, Mary. You are an encyclopedia of everything food & kitchen. Thanks you.
I love the long form videos. I put them on and work, or if I need to drive somewhere.
Looking forward to the new cookbook!
I have alpha-gal allergy (comes from a tick bite) and can't eat any mammal meats or dairy, so that certainly limits my cooking, but I have learned a lot of ways to use poultry. Thanks for all you do!
Thank you for breaking it all down, Mary. My husband works for a local egg producer. He knows what they are fed. He told me what "cage-free" means, just like you said. They feed them an additive that kills the larvae of flies, but if you ask my husband, there are still plenty of flies. I don't buy their eggs, even to support my husband's place of work! There is a family-owned farm just a few miles from me that produces wonderful chickens and farm-fresh eggs. I purchase them at the local bulk-food store from the freezer. They offer just the breasts, chicken sausages, and chicken pies, too. All very delicious. They don't put any claims on their labels, but I have seen them sold in Dayton (the largest city near us) at a large health food store.
My hopes are for more family farms again too.
Thank you for another great video and for sharing the meal rotation from your childhood. I have your book but wondering if you have any other meal rotation guides. Working full time it would be great to not have to think about what to shop for and what to cook each day. Just said a prayer of thanks for you and your channel. You are a true gift 🥰
This morning I was at our local Farmer's Market. In a freezer I found a small organic chicken. It had a price tag of $21.00 Canadian. I gasped and walked away. Mary I love your channel, keep up the great work. Louise
Wow! I've seen similar prices in those farm to table subscription offerings...I just can't! 😱
It’s even bleaker here on PEI! It can be about $35+ for a local, organic chicken. $21 is often the price for the grocery store chickens… so I tend to have to wait for the sales. However, I do understand the value behind the tag! It’s just a hard time in our economy for sure.
Excellent, excellent program! In NW Montana I get Hutterite chickens. The flavor and texture is superior but right now it is $3.50 per pound, I was hoping that the giblets would be included but was disappointed that only the gizzard and neck are inside. Store chickens have neck only. Thank you and Love Rebecca
We have been raising and ‘processing’ our own chickens for a couple of years. The flavor is incredible. We ran out of our own at the end of the year (before we had some ready), when we ate the store bought it was bland and gross….very little flavor and the color was pale. I much prefer knowing what went into my family’s food!
I just purchased your book. I'm so excited to dive into it.
God Bless you and your family.
Viva Christo Rey!
Thank you so much!
Mary, I have been enjoying your cookbook, Modern Pioneer, for the past week. There is a wealth of information and I am learning (and applying) new skills into my cooking. I thank you with all my heart! I will definitely be buying your next book!
Love this deep dive into chicken! I had the privilege of spending a year in France when I was a young adult. Until then I had no idea how (truly) farm raised chicken tasted. It was a revelation! 10 times better and 10 times more more expensive! It costs money to raise animals well. Now I know you can have cheap or delicious, but not both. :) ❤
Mary! I LOVE your apron! So fitting for this video😂 BTW I'm canning chicken while I'm watching this 😁
Hi Jackie! What a coincidence! Hope you and the family are doing great!! ❤️🤗❤️
I remember my mom getting a capon as a kid! I never see them anymore. We often had a capon instead of a turkey.
I did not know that you're writing another cookbook. That is truly very exciting! I'm looking forward to hearing more about it!!
Years ago, Frank Purdue brand chicken on the east coast, sold a very yellow skinned chicken. The yellow came from marigolds that were in the feed.
Growing up our family of six ate every piece of the chicken including backs and neck. Backs, wings and neck are still my first meal after I break down the bird. The premium pieces go into the freezer. There is nothing left for broth.
Hi Mary, I live next to an organic farmer here in Vermont. I asked him about whether he could use pesticides, and what the criteria for any pesticides he can use. He says he can't use anything other than plant derived pesticides, or microbes that are already in the soil naturally, like BT, or bacillus thuringiensis. One plant derived pesticide that I use is Pyrethrum, made from Crysanthemums. It's very effective, but you're not putting toxic chemicals into your soil. Also, my farmer friend uses essential oils of certain types, peppermint being one. Other synthetic substances used are vaccines, pheromones, and substances like baking soda.
I want your audience to understand that organic does have meaning, and substances like Roundup, etc are NOT used. Those are toxic substances, and are not considered "clean" to put into the soil. They are banned here in Vt when a farmer is selling his food as organic, though other states may not have the same regulations as VT.
I actually have a small farm, and have a garden, and raise chickens, but only layers. My farmer friend does raise meat birds and he lives next door, so I have the option to buy locally raised chicken, that I have watched grow. I'm lucky to live in a state that is very committed to local, clean food.
🌻
You stated, "One plant derived pesticide that I use is Pyrethrum, made from Chrysanthemums. It's very effective, but you're not putting toxic chemicals into your soil."
Pyrethrum is very toxic -- otherwise it wouldn't work. Trust me, you don't want to drink it nor have it absorb through your skin! And it isn't something you want leaching heavily into soil and water! Read label warnings, follow directions, and take the recommended safety precautions seriously!
Pyrethroids, the man-made but otherwise similar chemical, is not allowed for organic farming because it is not derived from nature and can only be made in a lab.
Neem oil is another plant derived toxin.
"Natural" -- or in this case "derived from" something natural doesn't equal "non-toxic." Poisonous is still poisonous. They take natural plant protective insecticide/toxins out of certain plants and concentrate it and serve it up in far larger and more lethal quantities than if a bug/pest (or human) were simply eating the plant itself.
You can safely drink chrysanthemum tea, but drinking Pyrethrum will kill you.
Not as easy perhaps, but most consider truly "natural" and fully organic gardening involves companion planting live growing pest deterrent and attractant plants and using totally non-toxic methods (traps, food grade DE, sticky tapes, bathing stems and leaves (not fruit or flowers) with mild soap/surfactant, and manual hand removal). Much more suitable and possible for the family garden than commercial growing.
However, that said, commercial organic farmers tend to use far less plant derived "organic" pesticides on their produce than anything and everything being used by standard commercial farmers -- so it is still the healthier option! Just not as affordable.
If organic is not affordable and unable to grow own, according to research, can rinse produce well then soak commercial produce in a simple baking soda and water solution (1 tsp baking soda per 2 cups water) for 12 to 15 minutes for tender produce and 15 to 20 minutes for sturdier produce to eliminate most commercial pesticide residue, then just a brief rinse to remove the baking soda. More effective as well as safer than using mild approved soaps or bleach solutions and commercial rinses -- which actually leach into the produce (more into some produce than others) and can alter taste as well as can cause various health issues (diarrhea, nausea, plus long-term gut biome disruptions being the mildest and most common) when ingested.
I miss growing up on a warm. We raised most of the meats we ate. When we helped butcher chickens and the fat was quite yellow and broth mom made was so rich and delicious. Homemade noodles and fluffy dumpling tasted so good. Our chickens were outside a lot and they ate lots of grass and bugs.
As a cancer survivor, I try to purchase "organic" as much as possible. Even if the chicken is exposed to some chemicals, it's not as much as non-organic poultry.
Mary, I just love all the information you share with us. There are so many lives better and healthier for it. I recently ordered Backwoods Home magazine, still waiting on it! Thank you again Mary. GOD bless
Great discussion, Mary. We buy a lot of meat from local farmers but have not found a good one for chickens yet. Hopefully that changes soon. Have a blessed week.
The key to strrrrretching a chicken is to not carve the meat as a standalone. Cook it and divie the meat into tacos, curries, casseroles, etc. Then soup and broth. Maybe fry the skin for salad crumbles or garnish. Save and strain the fat or make a good gravy with drippings.
This discussion reminds me of the article I read years ago in Mother Earth News about eggs and what the labels mean. Thank you, Mary, for bringing this to our attention.
My parents come from the countryside, in my country is our version of the Rez (we are native), were we have land to raise animals and plant our own vegs & fruit, but they came to the city to get a better life and education for us, they are back in the countryside, but I'm still in the city for work, eating the cheapest chicken I can buy cause that's what I can afford, but I miss real food so much, every time I go back, I fill my car with everything I can, goat cheese from my uncle, figs from my aunt, honey from the neighbor, etc; some country people don't have much, like my family, but damn we have good food that's very nutritious.
I was feeding my last dog chicken, rice, and vegetables because of previous health problems for him. I would get the 10 lb bag of chicken (Aldi's or HEB) and slow bake it (200-250 degrees) for several hours (or even overnight) in a large covered roaster with some water and apple cider vinegar. The vinegar would release the minerals from the bones. Of course there were times when, in a hurry, I would eat some of the chicken before I made made up his mixture (about 10-14 days of food, frozen for him ). That chicken is very flavorful because of the very slow cooking. I eventually lost him to cancer, but he definitely enjoyed his meals! What I realized was that the slow cooking made even cheap chicken taste good. Hopefully, in the future, if my hens decide to start laying their eggs, I will hatch and grow out some for meat, but they will still have the option to eat the 'common' chicken feed. Living by myself, with them and meat goats, I can only do so much. Even the goats have to be supplemented with ground minerals - so pure organic isn't my goal.
my poor old girl would eat the chicken and leave the rice and veggies, how she managed that I dont know, but I finally realized I needed to just give her meat and broth which she happily ate. she was almost 18 when she passed, miss her still.
I love chicken in my crock pot cooked on low.
Thanks Mary! Great discourse
1) Thank you so much for this! I’ve been banging my head trying to figure out what chicken to buy as I’m really trying to rise the quality of meat I’m buying…. This came at the p e r f e c t time!
2) so excited about your new book and look forward to ALL the behind the scenes!
3) will there be a curriculum with the new book? 😁
4) I also love long form content bc it allows me to multi task (usually make dinner or get ready for the day). I’m so glad you provide both!
Have a blessed day!
Thank you Mary! This has been so helpful!
Over 10 dollars for a whole chicken and 3.50 to 4.00 for a chicken breast (pre-tax). Small rural town too far from the city for most to shop out of town so, yes, the two local grocery stores price gouge! Plus, a 6 percent state food sales tax is tacked on to that. Shipping and packaging costs for overnight shipping/delivery of meat/poultry orders is astronomical. Have to save up all year then shop out of town once a year (100 miles or so round trip there and back for non-perishables and 90 miles the other direction for meat and poultry) to stock the freezers (and pressure canning meats/poultry) and when it is cheaper we do online shopping for non-perishables. The higher local prices go, the less local shopping we are able to afford. Making our own "convenience" mixes, making our own crackers, broth and stock, breads and buns, luncheon meats, hot dog franks and fresh (non-cured) and smoked sausages, dehydrating if and when more economical, etc.
The so called "farmer's market" is just a flee market and tourist trap -- with more arts and crafts, jewelry, melt and pour soaps, and second hand items, instead of actual produce and what little produce does exist comes in Styrofoam trays with plastic shrink wrap and a label, already pre-washed and pre-cut, with half to a quarter as much for quadruple the price as the grocery store. They've run off the smaller farmers and homesteaders in land grabs.
Trying to do same to larger commercial farmers and ranchers ... not allowed to water ... because want their land so can more cheaply and quickly make access roads to a new federally funded and foreign owned cobalt/lithium mine (still unable to open, can't pass state environmental and protected species requirements, and unwanted) and for massive wind turbine and solar panel farms. Laws changed making simply gardening and everything else overly restrictive or impossible. Not just here either, but happening nationwide. Will tell the farmers they can't water their crops, but at same time fines those in towns and cities who don't keep those grass lawns watered, green and pristine!
denim apron with white shirt- totes adorbs!!!
Thank you, so much Mary! I am paying too much for what I’m getting! Will be making some changes for sure! May God bless and keep you! ❤️
My mom used to make chicken gizzards for company.
I forgot that we used to have chicken hearts for dinner sometimes! ❤
Thank you Mary stay bless with your family
I like liver & onions, mom made that when I was young girl. I’ve never made it. I remember the chicken being labeled soup chicken. I’m making chicken soup today! I like to make stock with the chicken & also with our turkey, for soup.
Thank you, Mary!! I loved this video; great information. You are so appreciated; God Bless You always! 💞
I buy Mary’s chicken at Whole Foods and it is delicious! For 20 years I didn’t eat chicken because I always got sick. Now that we can get pasture raised or organic chicken, I can eat it again.
Another informative video! Thank you Mary. I can't wait for your new cookbook!
Mary, Thank you for all your hard work. I have always wondered what to do with the giblets. I asked my mother and she told me to throw them away. Since I've started watching your videos, I have been putting them into my bone broth. Please show us how you use the giblets of chickens. Thank you.
In the late 60s, I worked for a crop dusting in California we sprayed. DDT over vegetable fields that was banned because it was killing the eagles to my knalleged. I had been poisoned by the DVT we were spraying and was. Real sick for about a month.Can you imagine what it does to the human body
Fuss Budget, made me think of my mum. ❤
I just received your book & I can't wait to dive into it!
Yay! Thank you!
Thanks for sharing. I've heard about The Mary's Chicken and their other companies.
Mary's poultry are really good. I get their turkey for Thanksgiving every year.
Have been purchasing the Foster Farms, whole 2 pack fresh chickens for years. They are around $11.50 for the two together. They are yummy. Highly recommend. Seperate them & save in your freezer. From Wal-mart Roasters friends
Great info ! Thank you
Thank you for addressing this topic! There's a lot of deception in marketing. Not 100% the same but a personal experience; while laid off in 2020 I worked in an egg packing plant. Regular and the cage free eggs came from the exact same farm, none of the chickens were in cages, just sold for more in the cage free boxes. Again, just my experience and I have no idea if other places are similar
A new cookbook! How exciting. I am so happy for you. Hmmmm….this chicken business is certainly a puzzle.
Hi Denise!! Thanks so much for visiting!! Love, Mary
This is a great video! I can remember the different chickens when I was growing up. I buy from a local farmer my meat and eggs. I do not know what is in the big named chicken growers but I react to their chicken meat. I prefer to support my local farmers as they are working hard to rebuild their farms and provide health meats and eggs. I understand the definition of feeding chickens vegetarian feed, but I have to laugh when I read the claim because chickens are not naturally vegetarian. They will eat just about anything that they can find, little scavengers..
I pay $2.29 per lb for what they call broilers...they are 6 to 7 lbs. The price is the same for fryers. Sometimes I just buy whole legs. Or quarters. But I shop at a local farmers market so the quality is immediately noticeable and remarkably better than the grocery store chicken. One whole chicken goes very far in my house!
Thank you, Mary, so much for such a resourceful informative video on chicken. Congratulation on your upcoming cookbook. I am so excited for you. Love from long time Ky Sub. 🐓🐓🐓🐔🐔🐔
Unfortunately it is cheaper to buy the roasted pre-cooked chicken at sam's or costco. I prefer to cook my own but sometimes they are double the price. I just buy the roasted ones now like 3 at a time, take all the meat off, put it in the the freezer and and pull it out as needed. Then I can make bone broth with the 3 chicken bones.
If the chicken package has a picture of a pretty farmstead then that surely make it more healthy, right?
Pasture raised organic.Thats the best u can hope for.most people cant get that.
In Northern Virginia I just purchased Chicken backs for bone broth $4/lb. No vaccines, no hormones, pastured, humanely slaughtered if there is such a thing everything really solidly good for you is off the charts expensive
I envy you, which is so very strange since recall not so long ago we could buy a whole chicken here for less than 4 dollars. (Before that could raise own or buy from neighbor before they ran them all off). Over 4 dollars is what a single 0.75 lb breast (commercial) costs here now and organic of course costs tons more. Commercial "store brand" 4.5 lb. whole chicken is over 10 dollars. But, live in small rural town (after the annexation and outward expansion) with only two grocery stores. Nearest out-of-town shopping with best prices to make the drive worth while is over 45 miles one direction and over 50 miles in the other direction.
I do remember Julia’s chicken show.
Great video and I love your apron Mary❤... we are eating food from Food banks.God bless you and all here ❤ ✝️ ❤
Even the commercial chicken here in Arkansas in the chicken state ( Tyson’s, George’s, butterball) they are expensive for a whole chicken. It’s becoming more economical to buy leg quarters. I end up buying a rotisserie one from the deli bc it’s already cooked and cheaper I believe 8.99 except for Wednesdays and they are 6.99. A whole raw basic chicken is now close to 20.00 and more for organic if you can even find that option. My how things have changed. And I’ll still make broth from the rotisserie or the leg quarters.
Where can I find That apron ??
Thank you for this in depth video about chicken! I had always wondered how air chilled chicken differed from regular chilled chicken. Note: I just made my first Azure order and they have Mary's chicken! 😊🐓😊🐓😊🐓😊
Chickens are not vegetarians. I raise my own and they eat bugs, mice, snakes and an occasional deer carcass in the winter. Chickens need a lot of protein.
This was wonderful Mary! God Bless
Especially during molt. Their feathers are mostly made of protein, so YES!!! Lots of protein. I give mine freeze dried crickets, grasshoppers, soldier flies, meal worms etc. Lots of Kale and spinach makes the yolks dark and delicious. My girls are pets too.
@@irenehaugen6143 my egg layers are pets as well, including 7 turkeys we have for breeding. Turkeys lay beautiful eggs half the year. We do get meat birds from time to time. We have turkeys this year for the freezer camp.
My chickens and my breeder turnkeys free range a lot and get kitchen scraps. The meal worms and crickets are a little too pricey for me. They can just get them out on the grass. But those are great options for people with small yards.
Our chickens eat kitchen scraps.
@@phoebedigs1356 Have you considered raising your own meal-worms to feed them? Vermicompost (worm poo) is great for seed starting and seedlings, readily available nutrients they need (no aging/maturing required), and helps prevent soil from compacting, too. Buy once, amount able to afford, in which to raise and let them multiply. Once have enough will be able to feed some to the chickens and even toss a few on the regular compost pile to help it along while remaining continue to multiply. Just research and learn all you can first and set up whatever worm bin works best before you order OR learn how to wild catch your own for free. Lots of easy diy bins too that are tons cheaper than commercial ones.
@@Chocoholiclady66 my daughter does the worm poo.
I have a huge healthy compost pile that the chickens and turkeys love to scratch through. It not worth the effort for only a few months out of the year. We don’t have harsh weather here fortunately. But thank you for the suggestion.
My son is going to be a biologist. He was a big fanatic since he could walk. He tells me what to leave in the garden and what not to leave.
Ummm…Mary. No to the sardines. Hubby sleeps on the couch when he eats sardines. Liver and onions I used to make but I don’t make that any more.
😂😂😂
Meat chickens are VERY DIFFERENT than laying hens (the kind most people think about) chicken 🐔 🐓 my chickens LOVE, LOVE, LOVE Meal worms! All bugs really😅
Slow growing has to do with the bird's genetics. Most of chickens sold in the stores are a mix of 2 breeds (can't remember the breeds), that grow so fast that they can be harvested at 6 to 8 WEEKS. Heirloom chickens take about 6 months to reach harvest weight. It's genetics, but chemicals. But their lives are not pleasant.
I really like Liver and Onions.
They inject some store chickens with salt water to make them heavier = more $ for less chicken
MOST commercial meats and poultry are injected with salt and sugar now! And why, when it is frozen and transported in refrigerated/freezer trucks, do they add artificial preservatives, colors, and flavors to what is supposed to be raw, fresh-frozen meat and poultry? Just how long do they expect to keep it in the warehouse and store freezers before it is sold? Do they not rotate freezer stock just like everything else in the store? Hardly any "fresh" meat, fish or poultry is delivered to stores anymore without first being flash frozen just for transport unless obtained from a VERY nearby farm or ranch. That's why most commercial meat is so flavorless too -- because flash frozen as soon as butchered -- not aged in temperature controlled (cool; not freezing) environment first. Aged beef is so much flavorful even when flash frozen after the aging process.
The "all vegetation feed" label is important because the use of slaughterhouse byproducts can spread significant disease (like the prion disease that caused mad cow disease).
That said, it's poorly named since mealworms are commonly part of chicken feed (they eat bugs after all lol) My guess is that it's called "vegetarian" because the USDA doesn't regulate bugs as "meat". But any quality chicken feed should (and does) include bugs.
Chicken and eggs, you don't know unless you know the farmer, chickens are alot of work, 100 yrs.ago chickens were a precious commodity and chicken thieves were taken seriously, we are spoiled.
I don’t buy chickens due to a poultry allergy but, I would stay away from an all vegetarian diet as this means they definitely weren’t on pasture as chickens on pasture would be eating grass and bugs. Not a vegetarian diet. ❤️🙏
I’m not. I stopped eating chicken 20 years ago. 😂
I stopped eating chicken 70 years ago, I try to not have any chicken in my kitchen.
@@JoanWakefield 70 years?! I’m impressed! 😃
I stopped eating chicken 15 years ago. I starting having health problems now I eat meat again and I feel much better. I raise my own
My son has allergic reaction to US store chicken and turkey. I've raised some and he had no problem with them. He also was able to eat poultry while traveling abroad.
@@victorialg1270 I am the same way. That’s very telling, isn’t it!
My neighbor is a farmer he just gave me 50 lb of chicken. What do you do with 50 lb of chicken?
God's morning 🌄 🙏
I'm confused about powdered milk and powdered eggs containing oxidized cholesterol? Is that a thing or government making things difficult?
Last winter I made chicken soup. I left the giblets in. I didn’t feel like touching the raw flesh and just dumped it in the Instant Pot. I kept the soup on the Keep Warm setting so I could just graze for a few days. On day four, my husband had slept on the couch and noticed something stanky in the middle of the night. He checked on our dog, ( she was fine ) then started walking around the house looking for poops or vomit. He couldn’t find anything and thought, “Maybe it’s me!” and looked at the couch and then patted his pants. He told me all of this when I got up. I did notice something sour smelling. I opened the Pot and OMG! It was so barfy smelling. We dumped it down the hillside for the nighttime critters. I laughed so hard that my eyes were watering and my belly was sore. What in the Holy Science happened?
Warm setting on IP/electric pressure/fast cookers is only good for 2 hours then it has to be packaged and refrigerated ... doesn't maintain anything "safe" long term, just keeps it warm so not growing cold for the standard 2 hour serving/meal period ... just a "keep warm" setting much the same as for crock pots/slow cookers or when using tea light candles for buffet. They also are not airtight when no longer under pressure (such as when on the "warm" setting) and they don't maintain a consistent temperature or pressure range during cooking so some air leakage can occur even then -- although still adequate and safe for faster cooking -- just never use the "canning" function if exists (some of the older and slightly older units have it and some don't) -- but it failed all of the safety tests (when they finally got around to it) so not approved nor certified as a pressure canner. NCHFP website has an article about not using it for pressure canning. Or it did -- they have been "upgrading" their website ... still a work "in progress" so not sure if the article has been transferred over yet. It explained it much better.
Oh! And be careful! Some are now packaging giblets in plastic bags that will melt and ruin everything if happens to be cooked without removing it.
Please include weight measurements as well as cups next time. I’m in the U.K. and converting is a menace 🙈
If that heirloom chicken is "non-GMO" and all those other things, then why didn't they put the "organic" label on it also? Seems a little sketchy.
They have to undergo testing and jump through a ton of expensive red tape to become "certified" in order to legally put organic on the label. The property has to be "organic" and if exposed (even contamination via air if there are nearby non-organic farms or industries) there is a prolonged waiting period (around 5 years or so) before they can attempt to get certified (or re-certified if later fail ongoing testing) so long wait to even be tested again. Some just don't bother or just can't afford it to start with.
@@Chocoholiclady66 I know, but this same brand ('Mary's') also sells other chickens with the "organic" label on it. So, apparently they're certified. They sell 4 different chickens -- heirloom, legacy, organic, and no anti-biotics.
Buying chicken shouldn't be complicated and confusing.
Good morning 😊
The loss of the family farm is so sad, yes. But we are to blame more than we want to admit. Giant agri-business has bought up most of the family farms in eastern Washington. We want cheap food, so that’s the consequences. Ever notice how farmers market produce is much more expensive? In western Europe people spend a much larger share of their income on food and they pay for quality. It’s just not the American way.
Just want to say that you are very beautiful woman with very nice smile and wonderful voice
Are you being facetious?
I was referring to JosieStev
Vegetarian chickens? I definitely don't want one of those. How cruel to derive an animal of its natural diet to satisfy a human born social nonsense. I definitely know that a vegan raised chicken is not healthy, and I don't want it in my body.
You read that trash? Leg quarters .59 cents #. Whole rotissrie chicken $2.53 for a whole chicken.
Mary's chicken in the Phoenix area is on sale at Whole Foods for the next few days $3.29/lb. if you are an Amazon Prime member. $3.66/lb. if not, for the Organic Chicken. The stores don't seem to carry the Heirloom chickens here.
Mary, I know you are the queen of the bits and bobs...but you know what? I am fine if a little bit of bits and bobs go into my bone broth as that translates to flavor...and using your method has produced the absolute best bone broth I've ever had.
I do have farmers here I have met who pasture raise chickens on healthy legume-rich grass pasture and slaughter and sell them, but that event is just once a year. They manage to get some really big chickens too!!!
ua-cam.com/video/eBTr8IJilOs/v-deo.htmlsi=A4RpIxKY7vygtzbN
So, it is nice to know Mary's Chicken is available here when I don't get the pasture raised local ones.
Thanks so much for bringing this to our attention. I never shop Whole Foods, so I would have never known about these chickens for sale.