Few people today know the taste of meat from chickens that were given
free range.
But demand for the unique taste is growing and those who can supply it
have little problem with sales.
“The old farm-raised chickens were usually free to roam the farmyard,
eating spilled grain, weed seeds and insects,” said Jim Armstrong,
livestock agrologist with Saskatchewan Agriculture.
“Today’s range chickens do not have this freedom, which reduces losses
to predators such as skunks, foxes and coyotes. But they still produce
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the unique taste that comes with age and diet.”
Range chickens start in a brooder house with controlled heat and
ventilation. As they grow from fluff to feathers, the temperature is
dropped to acclimatize them for their move outdoors.
This is accomplished with large portable cages: a typical cage for
about 100 birds might be 3.5 metres square in diameter and about half a
metre high. About two-thirds to three-quarters of the top is covered
for shade and protection from bad weather.
Cages are placed on grass and moved every few days. To ease the
movement of these cages, producers have designed various skid systems
or dollies. Water can be supplied by a variety of pail and float
systems, with some producers using a garden hose fastened to a trough
and float that drag along with the cage.
“Range chickens prefer shorter grass and new grass,” he said.
“The fresher the grass, the more they eat. Pasture mixes can include
both grasses and legumes. The birds are fertilizing the grass, so
excellent regrowth can be expected in the grazed areas. Moving the
cages also keeps the pen floor dry and reduces the risk of disease.”
He said the diet for range chickens is a traditional growing ration
provided in hanging feeders and supplemented by pasture. Feed should be
fresh and must be protected from the weather to prevent spoilage and
mould. Disease risks are reduced by keeping feed and water equipment
clean.
Organic producers will use certified organic feed and raise birds under
regulations required for certification.
Range chickens’ growth rates are slower than birds raised in total
confinement. They will reach two kilograms carcass weight in less than
10 weeks, and can be fed further to three- to four-kg roasters in 12 to
14 weeks.
Raising range chickens is relatively stress-free, but processing is
labour-intensive. Fast, efficient processing requires proper facilities
and equipment such as scald tanks, chill tanks and freezer space.
Armstrong said marketing birds at different ages and sizes will spread
the workload and serve a larger number of clients.
“Beginners should start with a small flock and process a few birds to
gain experience before increasing the flock size,” he said.
“With experience, a producer can easily run two flocks through his
facilities each summer. But range chickens are only the beginning.
There are growing markets for range turkeys and pasture pork and beef.”
