White Oak Pastures Pasture-Raised Chickens play an important part of our Serengeti Rotation Grazing Model. Our chickens freely roam our pastures completely unconfined, and are never treated with antibiotics or steroids. We harvest and hand butcher our chickens on our farm in our zero waste, USDA Inspected Processing Abattoir.
Our Chickens Legs ship in 2.5 lb portions.
Because of their diet and exercise, our birds are lean animals. When cooking them, keep in mind they have less fat than commodity chickens. We have found cooking with a wet, slow heat yields a more tender dish. Our legs are great baked or smoked.
All orders will ship, vacuum sealed, from our farm in Bluffton, Georgia in a Styrofoam cooler with dry ice. Orders will be delivered frozen or very cold to the touch, depending on the time in transit.
Regardless of what farm you purchase from, there is no such thing as free shipping. Shipping perishable product through the mail is expensive, regardless of how you spin it. We have a large following of customers who pick up orders from our local markets and On-Farm store. It doesn't seems fair to penalize these customers with inflated prices, just so we can get product to more distant customers cheaply.
White Oak Pastures is currently offering equalized shipping to those in a 3Day ground from our farm. At this point, this is how we handle the cost of all Ground Shipments:
$700 and higher= $89.95
If you live outside of a 3Day ground transit, the rates are generated by calculating the weight of the package and the distance to the address provided. Our customers have found that larger orders placed on a less frequent basis seem to be most efficient.
White Oak Pastures birds live unconfined on pasture, hunting, pecking, scratching, and dirt bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and you need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use in our grassfed beef when preparing your pastured poultry, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.
Chicken thighs are also one of two cuts of "dark" meat, with the breast and wings being "white" meat. This is due to their natural color contrast, with the breasts being lighter or white in color while the legs and thighs are darker in color. This means that legs and thighs can be tougher than breast meat if not propperly cooked, but it also means that the legs and thighs will be a little more flavorful and juicy.
Lemon Garlic & Harb Pastured Chicken Legs-
2tsp Fresh Rosemary
1 Tbl Fresh Oregano
1 Tbl Fresh Sage
3 Garlic Cloves - minced
3 Lemon (Juice & Zest)
3 Tbl Olive Oil
Salt & Pepper to taste
Finely chop all herbs and place in a mixing bowl. Add minced garlic, lemon zest and juice along with olive oil. Season to taste with salt and pepper. Marinate Chicken or Guinea thighs for a minimum of 4 hours or up to 24 hours. Once marinated remove thighs and cook on a hot grill or sear in a sautee pan until the internal temperature registers 160F (allow to rest for 2-3 minutes as the residual heat will finish cooking the breast while maintaining its juices)