Farmers and Their Chickens

I have had the fortune of connecting with a man by the name of Douglas Hayes.  He is the one behind the Napa Valley Buckeye Chickens.  I was invited by his farm (or “Preservation Sanctuary Learning Center” as he has coined it) to see his operation and try to convince him to be a featured farmer for one of our Beyond The Kitchen farm dinners.  While he has a lot of space (over 30 acres) he has a very small area devoted to the raising and perfecting of the Buckeye chicken breed.  Image

Douglas is committed to preservation and sustainable agriculture.  Through the many hours speaking with him, I feel that he has always been this way.  This is not a trendy thing for him to be doing, rather a way of life he has always embraced.

Taken from his write up:

“The Buckeye Chicken:

The Buckeye chicken was created in Ohio by Nettie Metcalf before 1896.  Four Standard Bred chickens were used to establish the breed.  Buff Cochin, Barred Rock, Black Breasted Red Game, and Dark Cornish were crossed over a period of six years… the result of this selection is the Buckeye. The Buckeye is a Multipurpose breed with good meat and egg qualities.  At the height of popularity there may have been 2-3 million Buckeyes, by 1960 there were about 10,000 of these chickens; now, there are only 2188 Buckeye breeders remaining, of which there maybe only 500 with really good genetics.  The breeding Buckeye flock at this Preservation Sanctuary Learning Center is 125 chickens with good genetics, and is pasture raised.  The chickens are processed at 16-18 weeks the old fashioned way in a completely humane way.  These chicken know NO violence, only love.  No antibiotics, no preservatives, no hormones, no GMO Grain, and no additives are fed to the chickens.”
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I had the opportunity to cook one of his chickens recently.  I brined it overnight in a 6% salt water solution and roasted it whole, stuffed with onions, apples and sage.  Served it with roasted baby marble potatoes, green beans and linguica sausage.  I have to say, this was seriously the best chicken I have ever had that was super moist, crispy skin and dark meat that was so dark, flavorful and steak-like.  Wow.
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I can tell Douglas has a deep philosophy about food, life and living.  After knowing him, it’s easy to understand the words he chooses to finish his write-up:
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“If animals are raised with love and respect, processed with love and respect, cooked with love and respect, and served with love and respect, then we eat love and respect, and we are healed.”
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Look forward to meeting Douglas and having some amazing chicken with us on his sanctuary in mid August.  Details forthcoming.
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One Response

  1. Interesting article but there were NEVER 2-3 Million Buckeye Chickens in the USA (or the world)….in fact there are more today (over 3000) than any other time in the breeds history! The history of the Buckeye breed can be found at http://www.americanbuckeyeclub.blogspot.com for those interested.

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