Come and get-um

Come and get your chickens! We are finishing them tomorrow (nearly today as I write this). The process is as follows for those who have ordered but need more info or details.
If you want to see the processing/butchering feel free to come by in the early morning, we are starting at 7am and have 30 to work through total. There will be a little set-up initially but then the feathers will be flying. For those who are just wanting to pick them up and go, come late morning or early to mid-afternoon. Your birds will be waiting for you in a cool ice water tub by then; clean and ready to be bagged up, weighed, paid for and taken home.
If you have a long drive you might want to bring a cooler, or tub, otherwise just be sure to refridgerate your bird so it gets cool all the way through before you cook it up. If you do not fully cool the bird after processing, the meat will tend to be much tougher and pretty chewy overall, which can detract from the great chicken taste. Also, our birds are pastured so they will have some differences from your typical store bought bird. The first difference is a lot more nutrition and instead of white, the little fat that is on our birds is more yellow due to the consumption of greens in the fields, and exposure to the 'real' sun - go vitamin D. The second thing to note is that due to the difference in 'lifestyle' that these birds have had they will probably taste the best and retain much of this added natural nutrition when cooked slowly on lower heat. We barbequed our birds last weekend, and they turned out fine but all the literature I've read lately is saying a slow cooked natural bird is better than anything one has had before, so I'll pass that along to you and hope you have the chance to enjoy this somewhat rare treat.
Thank you all for your response to the chicken project this summer and please give us some feed back once you've had a chance to enjoy your bird. We will do this again next year if people are still interested and satisfied with the results. I'll probably post something in the early spring again to remind you of it, but would love to know how it went while the taste is still making your mouth water.
Also: On another note, I am looking into scheduling a canning seminar of sorts to occur in the next few weeks if anyone is interested in learning about pressure canning please let me know. So far I have a group of three that might do it and a small group is nice but we could probably have a couple more and still get all our questions answered and a bit of experience. Shoot me a note if you would want to come.
thank you and good night. :)