If any one is interested (USA) on Organic, No Soy, Pastured chicken -
Tropical Traditions is having a sale. (The only time we can think about ordering from them.) Three chickens, 4 lbs each pre-cut into parts for $60 (normally $120) plus shipping. Here's some info:
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We have various farmers throughout Wisconsin raise these chickens during the short Wisconsin summers, when they can roam around outside on fresh green pasture. We have limited supplies, and they are offered on a first-come first-serve basis. While the chickens are all raised on family farms, they are processed at a USDA certified processing plant that is also organic certified. All of the ingredients of the Cocofeed and the pastures they roam in are also certified organic.
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Tropical Traditions pastured poultry chickens are raised on pasture (grass, sunshine, insects, etc.) and on Cocofeed.
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Cocofeed is an organic chicken-feed ration developed by Tropical Traditions that contains coconut pulp as well as other high-quality natural ingredients. The coconut pulp is the residue left over after coconut oil has been extracted from the coconut meat. Cocofeed contains NO soy.
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Independent laboratory tests have shown that Tropical Traditions pastured poultry chickens raised on Cocofeed contain lauric acid, which is also found in coconut oil and human breast milk.
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from Wikipedia: Lauric acid is believed to have antimicrobial properties. It is found in human milk (6.2% of total fat), cow's milk (2.9%), and goat's milk (3.1%).
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There is no comparison to chickens raised on pasture and Cocofeed and other commercial chickens. Tropical Traditions spent over a year in research and development in developing Cocofeed, and our poultry research continues. There are no other chickens on the market we are aware of that are raised on a special formula that contains no soy and something like Cocofeed. We developed the Cocofeed ourselves.
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I roasted one of these chickens myself to see if they meet expectations. Wow! This was the most flavorful, juiciest chicken I have ever had - and in 35 years as a professional chef I have cooked a lot of chickens. I kept it simple - I just seasoned the bird with salt and pepper and rubbed a little olive oil on it. Roasted at 350 for about 2 hours. I rarely rave this much about a product, but these birds deserve my highest praise. Chef James Ehler - Winona, Minnesota
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