Guide to Organic Chickens

Certified organic poultry are fed certified organic food, are raised in spacious farms, and are not medicated. Not to be confused with those that are misleadingly labeled “100% natural,” truly organic chicken must satisfy stricter conditions, including the following:

• Absolutely no use of antibiotic growth promoters and no routine drugs; however, appropriate veterinary medicine may be administered to sick birds
• Poultry must be fed specially formulated feed free of GMOs (genetically modified feedstuffs and contain only the following: vegetable protein, cereals, fish meal, and a vitamin supplement.
• To be “certified organic,” the chicken must be fed only with grains that have been grown organically, without artificial sprays or fertilizers.
• Housing must respect the rights of the birds; only 1,000 chickens per shed are allowed.
  

The process of raising and processing organic chicken is a huge departure from conventional poultry farming, where as many as 40,000 birds are crammed into an often windowless shed at 2 birds to 1 square foot (about the size of an A4 paper).  By contrast, organic chickens are often free-range. However, they are often more expensive. They are allowed to grow naturally at half the rate of “intensive” chickens, so the production system takes longer to finish. Organic feed is also pricier than regular feed.

The USDA does not make any claims that organically produced chicken is more nutritious or safer than conventionally produced chicken. However, supporters of organic poultry argue that conventional processing makes chicken unhealthy, consequently making them the inferior choice for consumption. Regular chickens are given antibiotics and steroid hormones, and the resulting toxins in their fat may be ingested by humans who eat them. There is likewise mounting evidence signifying that antibiotics induce antibiotic resistance in food borne bacteria that affect human health. Conventionally raised birds are also packed in stressful environments and are not given space to roam, so they do not get the exercise they need to stay healthy.

• Larger than broilers and fryers
• Ideal weight is anywhere from 5 to 7 pounds (according to the USDA)
• Stronger and richer flavor, perfect for roasting
• Also great for other recipes like chicken cacciatore, as a base for chicken stock

• Poultry half – The bird is split lengthwise in half, through the breast and back
• Breast – Can be purchased bone-in, boneless, skinless, or skin-on
• Breast quarter – Includes half a breast, a wing, and a portion of the back
• Breast halves (also called split breast) – Breast split lengthwise to produce two halves. Can be purchased bone-in, boneless, skinless, and skin-on. Larger sizes can be cut in half to produce smaller portions
• Tenderloin – The breast muscle running along both sides of the chicken’s breastbone, on the upper part of the breast
• Wing – Consists of three sections, namely the wing tip, the wingette, and the drummettes
• Drummette – Part of the wing connected to the body, resembling a very small drumstick, containing most of the wings meat
• Wingette (also called flat wing tip) –Middle section of the wing, not much meat but moister than drummettes
• Wing Tip – Outermost part of the wing, often discarded, but can be used for making stock
• Leg quarters – Almost a quarter of the meat on the chicken, including a drumstick, thigh, and a portion of the back
• Leg – Thigh and drumstick
• Thigh – Top portion of leg above the knee joint
• Drumstick – Bottom part of leg below the knee joint
• Giblets – Neck, heart, liver, and gizzard

• Chunks ideal for quick salads and sandwiches
• Must have the label “USDA certified organic” or equivalent in your country
• Usually salted

• If ordered online, needs to come with dry ice to remain frozen; will arrive slightly thawed otherwise
• Must have the label “USDA certified organic” or equivalent in your country

Go local. If you are privileged enough to live near an organic farm, then visit it yourself to see how the birds are treated. Also try weekend markets where small-scale family farmers sell poultry. There are also reliable butcher shops that only buy straight from farmer cooperatives.   

Updated license. Organic businesses are fully inspected at least once a year by a reliable labeling authority, such as the Soil Association, which traces back to the farm all ingredients used in the chicken products it certifies.

Pasture fed. Some studies suggest that pasture-fed poultry are healthier and less omega 6 and more omega 3 in their meat. Supporters even say they taste better.

We also have a guide to organic meat (organic red meat).