Welcome to Our Pasture-Raised Poultry Meat Shop
Our chickens change with the seasons. Have you ever tried apple finished pastured heritage chicken? How about a pumpkin finished one?
We are a leader in our marketplace...the first to provide fruit or vegetable finished pasture-raised birds. We sell chickens finished with in season produce carefully grown on our farms. Whether it's fresh pumpkin, fresh corn, fresh apple, wild blackberries and more. We use integrated pest management systems with a focus on all natural and organic practices.
Soaking in the sun, dust bathing in the pasture, noshing on bugs and timothy hay already gives our pastured poultry a scrumptious and superior taste. But the unique way we finish our birds with fruits and vegetables that are abundant for each season of the year gives the meat even more flavor. Ask those who have tried one of our sweet pumpkin finished Bresse. Absolutely superb! In the fall months, we have birds that are apple or pumpkin finished. During the summer months, we have wild blackberry or corn finished birds.
Soaking in the sun, dust bathing in the pasture, noshing on bugs and timothy hay already gives our pastured poultry a scrumptious and superior taste. But the unique way we finish our birds with fruits and vegetables that are abundant for each season of the year gives the meat even more flavor. Ask those who have tried one of our sweet pumpkin finished Bresse. Absolutely superb! In the fall months, we have birds that are apple or pumpkin finished. During the summer months, we have wild blackberry or corn finished birds.
Unlike other pastured chicken farmers who buy traditional Cornish cross chicks from a hatchery to raise for meat; here at Spring Creek Heritage Farms, we hatch, grow and preserve our own breeds of rare and heritage birds. The flavor and texture of a Bresse chicken is different from a Bielefelder, Le Grand or an Ixworth. Every breed has its own unique characteristics. The best comparison I can think of would be the difference of Wagyu beef from Angus.
When you buy chicken from us, you are not only getting a treasure trove of culinary flavors but you are also supporting a chicken preservation effort. It’s a circle of sustainability that is driven to preserve the birds that we love for many more generations to come. We have lines of pure bred birds that can be traced back hundreds of years. Some of those old breeds we preserve have actually helped rebuild native populations that would have otherwise been lost if it weren’t for the few committed people who see the necessity in keeping them going. We strive to home birds first and foremost. Meat is secondary but an integral part of our farm plan. We are a no-kill chick farm and every bird has a chance to grow into a hen or a rooster on pasture thus producing some of the best tasting chickens in North America.
"We chewed, sipped broth, and then did it all over again,
as though to see if what just happened was a dream."
as though to see if what just happened was a dream."
The excerpt above is from a Globe and Mail article about pastured chicken raised by our partner farm in Canada. We now have the same chicken right here in Bellingham, Washington. We call ours the Pacific Northwest Bresse Chicken. Try our pasture raised Bresse finished with milk and grains. Bon appétit!
What better testimonial about pastured chicken than from the renowned food journalist Mark Schatzker who has deep appreciation for the taste of heritage birds. Mr. Schatzker is the author of the compelling book about food and flavor, The Dorito Effect, where he devoted an entire chapter on chickens. His award-winning journalism has appeared in The New York Times and The Wall Street Journal. He is also a field reporter for The Dr. Oz Show.
Here is the article:
What better testimonial about pastured chicken than from the renowned food journalist Mark Schatzker who has deep appreciation for the taste of heritage birds. Mr. Schatzker is the author of the compelling book about food and flavor, The Dorito Effect, where he devoted an entire chapter on chickens. His award-winning journalism has appeared in The New York Times and The Wall Street Journal. He is also a field reporter for The Dr. Oz Show.
Here is the article:
Photo by Michelle Siu for the Globe and Mail. This photo is from the Globe and Mail article below.
Poulet de Bresse: The Best Chicken You’ll Never Have (in Canada)
MARK SCHATZKER
Special to The Globe and Mail
Published September 23, 2014
Updated June 5, 2017
MARK SCHATZKER
Special to The Globe and Mail
Published September 23, 2014
Updated June 5, 2017
In-House Specials
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Apple Finished Pasture-Raised Heritage Chicken
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This collection is from our pastured heritage and rare flocks imported from all over the globe. One might either get a Bresse, Bielefelder, Ixworth, Light Sussex, and the list goes on. Apple finishing lends a unique flavor to the already wonderful heritage birds we raise and seems to act almost as a tenderizer. Sweet notes in combination with yellow fat makes this a bird worth the time to cook.
Raised a minimum of 16 weeks on pasture. $7.99 per lb. (whole bird 3 to 5.5 lbs. each). Small batch artisan chicken. Giblets are excluded. |
Corn Finished Pasture-Raised Heritage Chicken
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This collection is from our pastured heritage and rare flocks imported from all over the globe. One might either get a Bresse, Bielefelder, Ixworth, Light Sussex, and the list goes on. Corn finishing lends a unique flavor to the already wonderful heritage birds we raise.
Raised a minimum of 16 weeks on pasture. $7.99 per lb. (whole bird 3 to 5.5 lbs. each). Small batch artisan chicken. Giblets are excluded. |
Pumpkin Finished Pasture-Raised Heritage Chicken
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We are one of the first to offer something this unique for your palate. We have selected some of our pastured heritage birds and added a special treat to their diet for the holidays. Pumpkins! We find that the pumpkin diet makes the bird taste softer, juicier and even sweeter especially the white meat.
Raised a minimum of 16 weeks on pasture. $7.99 per lb. (whole bird 3 to 5.5 lbs. each). Small batch artisan chicken. Giblets are excluded. |
Pacific Northwest Bresse Chicken
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The Pacific Northwest Bresse is finished as closely to the French standard as possible using milk and cereal grains as well as a few special finishing touches.
Raised a minimum of 16 weeks on pasture. $12.99 per lb. (whole bird 3 to 5.5 lbs. each). Very limited artisan poultry. Giblets are excluded. |
Apple Finished Pasture-Raised Heritage-Type Chicken
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This collection is from our heritage type chickens like Le Grand that are faster growth birds. Apple finishing lends a unique flavor to the already wonderful heritage birds we raise and seems to act almost as a tenderizer. Sweet notes in combination with yellow fat makes this a bird worth the time to cook.
Raised 12 weeks on pasture. $6.99 per lb. (whole bird 4 to 6 lbs each). Small batch artisan chicken. Giblets are excluded. |
In the News:
“..the breast meat was so flavorful it satisfied even those sworn to dark meat.”
The excerpt above was from an article in the Winter 2019 edition of the Edible magazine in Vancouver about the chickens in our British Columbia partner farm. We have the same pasture raised heritage chickens right here in Washington.
Wholesale Inquiries:
For restaurants, hotels or specialty meat shops that want to offer something unique to their customers, you may want to try our pasture-raised heritage & heritage-type birds. Please email or call us, we would love to hear from you.
Home of Pastured Heritage Chickens
Spring Creek Heritage Farms, Bellingham, Washington
Home of Rare & Heritage Chickens & Seeds in Washington State
Products
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NPIP Tested
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