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Omnivore - Pastured Poultry Week teaches Georgians the real meaning of free range""

Next week, more than 50 Georgia chefs will feature pastured poultry on their menus. Here's why.

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  • Courtesy Leah Garcés

Steven Satterfield says one of the best things about pasture-raised chicken is its flavor. It tastes like chicken, but better.

"It kind of tastes more like chicken than chicken, if that makes sense," Satterfield, co-owner and executive chef of Miller Union, says. "It has a more chicken-y flavor."

That's one of the reasons why next week, Satterfield will be joining more than 50 other Georgia chefs in participating in the second annual Pastured Poultry Week, organized by advocacy group Georgians for Pastured Poultry. From June 10 through 16, the restaurants will feature dishes made from chickens that are raised with unrestricted access to pasture, in an effort to educate area chefs, farmers and consumers about the benefits of pastured poultry.

Leah Garcés, U.S. director of Compassion in World Farming and lead founder of Georgians for Pastured Poultry, says the week is a no-risk way for restaurants to try pastured poultry and, hopefully, consider serving it permanently.

"The big picture goal is for these restaurants to stop using factory-farmed chicken altogether," she said. "The restaurants enjoy the experience, they get to try pastured poultry, they get positive feedback from consumers and the media for it, and in return we ask them to consider switching over all year round."

In Georgia, the state that leads the U.S. in poultry production, that aim is especially pertinent.