Our meat chickens are Ross Cobbs, a breed specifically reared to grow quickly. We get them as day old chicks, all yellow and fluffy, and providing it isn't raining, they go out on the grass from day one. They have a cosy shed with a heat lamp, but most of them prefer to be outside chasing flies and eting grass.
If they were intensively reared, they would be kept in a shed with not much room to move around and they may be fed growth promoters. They grow so quickly that their legs are unable to hold their weight, and for the last few days of their lives, they often cannot walk around. They would be slaughtered at 6 weeks old.
Ours are free ranging where they eat lots of grass as well as grain, chicken food and other vegetable and fruit scraps and get lots of exercise. They grow more slowly and their legs grow strong, so they are able to support themselves. We slaughter at 11 to 13 weeks old, dry pluck them, then hang in a fridge for 10 days before evicerating. This intensifies the flavour so the meat really does taste like chicken!
