Heartstone Farms chicken is a cut above anything you’ll find at the grocery store. Not because of fancy claims. Because of how it’s actually raised and handled, start to finish.

Farmer Dan personally chooses every farm and processor we work with. If a farmer isn’t raising birds the right way, or a processor cuts corners, we don’t do business with them. Period.

We source our chicken from small family farms in Vermont and New York, where birds are raised with care, not crammed into industrial houses. These are real farms where the families themselves are involved in the day-to-day care of the animals.

Our chickens are never given antibiotics or growth hormones. During the warmer months, they spend time on pasture. In winter, they’re kept in cage-free barns, with warmth, shelter, and constant access to feed and water.

When it’s time for processing, birds are transported to one of two small, family-run processors

• Morning Star Poultry (Amish-owned) in Fort Plains, New York
  
• CluckYa Chicken in Gardiner, Maine
  

Both facilities use air-chilling, one of the biggest quality differences in chicken.

More than 95% of supermarket chicken in the U.S. is cooled in large chemical-laden water baths. During that process, the meat absorbs water, which dilutes flavor and affects texture.

Our chicken is cooled using cold, circulating air instead of water. No soaking. No added water weight. Just clean, properly chilled poultry.

The result is chicken that:

• Tastes like chicken should
  
• Has better texture
  
• Browns and cooks properly
  
• Shrinks less in the pan
  

Simply put, this is chicken raised and processed the old-fashioned way, by people who care.