We are excited to attend the JR Organics Tours on May 30th, June 9th and June 23rd. We will have plenty of 4 lb and 5 lb whole chickens for sale at our booth. Purchase in advance online or purchase your chicken at the tour. You may also contact me here to reserve either a 4 lb or 5 lb chicken.

FARM TOURS: 10:30-1:30
RSVP to jemarrero@jrorganicsfarm.com to attend one of the JR Organics farm tours.

When roasting our large whole chickens please allow ample cook time as they are best cooked at a low temperature, like 350. Our chickens are naturally more active and therefore the meat is often more dense than you may be accustomed.

See this great USDA site for more important cooking information.

Whole chickens weighing: 5-7 lbs.

Roasting time at 350 degress: 2 - 2 1/4 hrs.

Simmering time: 1 3/4 - 2 hrs.

Grilling: 18/25 min. per lb. (indirect method using drip pan)

We look forward to tailoring our chicken drop-off locations and times specifically to your satisfaction.  If you are visiting our website and interested in a weekly delivery of fresh pastured, Certified Organic grain-fed chicken to a drop-off site in your area, please send us a message expressing your interest.

Extremely flavorful and much more nutritious:

Humanely raised, truly pastured, certified organic grain-fed whole chickens

Now at the Encinitas/Leucadia Farmers Market, Poway Farmers Market and La Jolla Farmers Market and drop-off sites across town.

We recommend you cook your chicken this way:

Roasted Heritage Chicken Recipe

1 whole pastured, organic chicken

1 small onion, quartered

1 whole pastured, organic chicken

1 small onion, quartered
2 ribs of celery, cut into 3-4" pieces
handful of fresh herbs ( parsley, sage, rosemary, thyme)
salt and pepper to taste
1 tbsp olive oil

Remove bird from refrigerator 1/2 hour before cooking
Preheat oven to 300
Wash chicken and pat dry.
Rub olive oil onto the skin of bird, then season with salt and pepper
Stuff bird with onion, celery and herbs
Roast at 300 in a covered pan (a glass baking dish covered with foil works well) for 45 minutes.  Remove cover and continue cooking for 20-30 minutes until bird is browned.
Remove the bird from the roasting pan and let it "rest" at least 10 minutes before carving.
Add 1 cup of water or stock to the juices in the roasting pan stirring to remove any bits that have stuck to the pan. Transfer liquid to a skillet and cook over medium high heat on top of stove.  Knead one tablespoon of flour and 1 tablespoon of butter together well with your fingers until the flour is thoroughly mixed with the butter.  Whisk pea sized bits of the kneaded butter into the liquid until it thickens slightly.  Reduce heat and cook 2-3 minutes longer. Add salt and pepper to taste. Enjoy!

We've been growing our small pastured, organic chicken productions to 800 birds - 400 chicks in the barn and approx. 400 larger birds on pasture. This growth will allow us to attend each market regularly, bringing 30 to 50 chickens to your market every week.

We can't thank you enough for supporting us thus far. Your purchases have been invaluable and have been the sustaining funds that have kept us afloat.

We will attend the Encinitas/Leucadia market tomorrow Sunday, April 1st, 10-2 and will return every Sunday (excluding Easter Sunday, April 8th - market is closed). 

We are now attending the Poway market regularly every week. So we hope to see you there, too.

It is our goal to begin attending the La Jolla market regularly on Sunday, April 15th, 9-1.

We are selling the last of our 40 heritage birds this Sunday, April 1, at the Encinitas market and next Saturday, April 7th, at the Poway market.

April 1st marks our one year anniversary of living on the land and the start of our farm/ranch project! What an amazing adventure it's been!

See y'all at the markets!

We have 100 week-old Cornish Cross chicks in our barn. It's always a real treat to introduce them to the natural world, in the form of very rich dirt from under the oak trees, or a tree limb to climb on, or a bouquet of green, apple tasting stems from the California Buckwheat bush. It definitely enriches their daily experience and adds benefitial microbes and nutrients to their diet!

We'll introduce our Heritage Breed Plymouth Rock chicken to our purchase menu in just a few weeks.

This heritage breed chicken takes three to four times as long to raise, has leaner meat, and a distictly unique chicken taste, most likely, quite different from any chicken you've ever tasted! 

You can learn more about this "quintessential American breed" chicken and the efforts to conserve and promote other heritage breeds by visiting Slow Food Ark of Taste.