How to Make Chicken Stock | Modern Alternative Mama

March 6, 2013 in Cooking, Eating, Pastured Meat, Recipes

One of the basics we all should know!  Buy your local, organic, pastured chickens whole, and you get the benefit of preparing your very own healthy bone broth that you can freeze and cook with anytime, or make a yummy healing chicken soup!  Sure beats the chemical laden chicken stock you find in stores!

Here’s a great basic how-to from Modern Alternative Mama

How to Make Chicken Stock | Modern Alternative Mama.

Pastured Farm Chicken vs. Factory Chicken

November 12, 2012 in Cooking, Eating, Farm, Featured Story, Food, Front Page Post, Pastured Meat, Raluca Schachter, Recipes

Our ancestors chose their food in terms of what came from good soil and healthy animals, and was freshly picked. It was not the cheapest, the fastest or the most convenient. And this was the reason they kept themselves healthy and thriving, staying connected to their land.

If you ever had a pastured chicken on your table, it would be really hard to go back to conventional, factory raised chicken. The difference is huge on so many levels. And here are the most important aspects to consider:

From Grass To Grain

Without even knowing, back in the day people enjoyed the best quality of meat they could have! Nomadic and animal-herding cultures were the only ones that appreciated grass since it was much easier and cheaper to move animals around grazing perennials, compared to the human labor necessary to till and plant grain. This was also viewed as a simply healing mechanism, a way to ensure fertility of the land.

But mechanization and cheap energy created the perfect ground to switch to money making grain fed animals. And all that led to cheap nutrition coming from factory meat that is abundant now in America.

But if all the herbivores returned to pastures (by some miracle!), “not only would the meat and milk be of superior quality, but farmers would make more money and soil instead of eroding! And carbon would be sequestered in the soil instead of being pumped into the atmosphere via cultivation and petroleum use.” (Joel Salatin)

Raising Pastured Chickens vs. Conventional Chickens

Pastured chickens have a thick, firm, deep yellow color skin. They are usually “slimmer”, maybe tinier, and harder to the touch than the conventional ones. They run around all day on pasture so they have harder, more developed muscles.

Grain fed, factory raised chickens (including organic ones!) have a very thin, white skin, are plumper, softer to the touch  and have more meat. Not much running around for these chickens. They are mostly raised in a huge loft where thousands of chickens live with no sunshine and not even a place to sit, so they’d have to sleep standing up in their own waste!

Growing in confined, unsanitary conditions, they develop a breeding ground for dangerous bacteria like Salmonella. To prevent this they are fed antibiotics as a “preventive” measure, which in turn creates even more problems by developing the so called “superbugs”- antibiotic resistant bacteria.

The spongy tissue of factory chickens absorb water really quickly. “The poultry industry and its collusion fraternity at the Food Safety and Inspection Service (FSIS) allow water chill tank agitators to insoak several percentages points, by weight, of water into chickens. Lots of water gets sold to unsuspecting Americans this way.” (Joel Salatin).
So you’re not saving much money with grain fed chickens if you consider this aspect!

Differences In The Nutritional Panel

At Joel Salatin’s Polyface Farm in Virginia, “the Mecca of sustainable farming” (as author Lierre Keith likes to name it), they ran some tests over the years to show the astonishing nutritional difference between their pastured chickens and the conventional ones.

They ran a fatty acid profile at the National Institute of Health. It revealed the pastured eggs averaged a score of 252.6 and the factory eggs a score of 87.3.

They ran a test at the Virginia Tech Human Nutrition to compare chicken fat of pastured chickens to the Tyson chicken fat. The pastured ones measured 0.54 percent fat and the Tyson ones 2 percent.

Another study was conducted at one of the local universities to test bacteria levels. The commercially processed birds measured 3,600 CFU/mL while pastured birds averaged 133!

More astonishing facts when they compared the pastured eggs to conventional eggs:

Where To Get Pastured Chickens?

Eat Wild and Local Harvest are excellent resources to look for sustainable farmers in your area. If you live in a large city, far away from farmland, joining a Community Supported Agriculture (CSA) program would be your best bet. This way you could conveniently have your healthy pastured chicken shipped right to your door. Getting out of the industrial system and connecting with your local farmers is going to be one of the best things you’ll ever do for your health!

By Raluca Schachter

Traditional Chicken Recipe:  Peasant Chicken with Tomatoes and Cream

This is a simple, yet rich, tasty and filling recipe you could try as soon as you get your healthy chicken in the pot! Just perfect for chilly nights!

For more traditional, old time recipes check out to download a free recipe e-book!

Huff, Ethan. Organic Chickens are Genetically Different

Sikkema, Albert. Organic feed influences gene expression in chickens

Salatin, Joel. Folks, This Ain’t Normal

Please note that the information provided in this post is for educational purposes only and should not be construed as personal medical advice, diagnosis or treatment. No action should be taken based solely on the contents of this site. Please consult the appropriate health professionals in any matter relating to your health or well being.

Peasant Chicken with Tomatoes and Cream


By admin Published: November 12, 2012

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 1 hr 10 mins

This is a simple, yet rich, tasty and filling recipe you could try as soon as you get your healthy chicken in the pot! Just perfect for chilly nights!



  1. Roll pieces of chicken in flour, add salt and pepper and then fry in melted butter or lard
  2. Chop the onion. When meat is browned, remove it from the pan and sauté the onion in the remaining fat
  3. When the onion has browned, quench it with stock, and leave it to boil for one minute
  4. Chop the tomatoes. Boil the tomatoes, meat and onions for a half hour
  5. Chop the dill, mix it into the cream. When the dish is ready, mix in the cream and serve with polenta.

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