Lilligren Poultry Page

We have been raising egg-layers for almost four years.  This was our second year to raise broilers as "pastured poultry."  You can click here to see pictures from the both years.  Some of them are very educational if you are interested in raising broilers yourself.  The folks at the Market Farming website have done a good job of organizing several of our pictures into their profile of our operation.

Much of what we learned about raising pastured poultry we gathered from Joel Salatin's book, Pastured Poultry Profits.  If you are interested in raising broilers this way, we highly recommend Joel's down-to-earth and easy-to-understand manual on how to do it.

We have never tasted chickens that are as tasty, tender and juicy as the ones we raised on pasture.  We butcher our broilers at anywhere from 7 to 9 weeks.  At least half of their lives are spent on pasture in a moveable pen (you can see them in some of the pictures). 

Because they are raised on a pasture, our broilers are healthier from eating grass and all the bugs they can find.  They will also have a higher ratio of omega 3 fatty acids and will have more beta carotene than birds raised under more conventional conditions.  Because their pens are moved daily, they are virtually immune from many of the diseases that have plagued confined flocks, such as coccidiosis.  Because they are penned, their meat will not be as tough as free-range birds.  That's why they taste so good, and are good for you!

Here are some links regarding egg-laying birds and pastured poultry that we have found to be educational and helpful:

Bel makes and sells very tasty salted duck eggs.  Click here to learn how to do it yourself.

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