Cooking

Meaty Delivery

Uncle Paulie brings his pasture-raised birds to you
Paulie's Pasture chicken delivery

Whether you truss or butterfly, grill over a beer can or roast, there's a simple truth in cooking chickens: Better birds taste better.

For unrivaled flavor and juiciness, our current favorites are free-range fowl from Paulie's Pasture in Lee County, Illinois. But they can't be found at farmers' markets or local shops. Instead, owner Paul Soule delivers.

It's like a chicken CSA with a couple convenient options. Commit to 15 chickens and he'll deliver once a week, or call a few days before you need a bird (or two, preferably) and he'll arrange for a meeting spot on his regular route.

Through spring and summer, he raises chickens that forage greedily, grow quickly and are ideal for grilling and roasting. Come fall, he adds a French breed, which grows slower and has a hearty flavor perfect for stews and soups.

Soule has smaller fryers, larger roasters and extra-large, extra-flavorful birds (eight to 10 pounds) ideal for a large feast (all are $3.40 per pound). The best soup birds, he says, are his older hens that no longer lay eggs.

He'll custom-dress everything--you can request feet, cockscombs and giblets--and while many of the birds are flash-frozen immediately after being killed and plucked, fresh poultry is available by request. Bright-orange-yolked eggs ($4 per dozen) are, too.

Contact Paul Soule at ptsoule461@sbcglobal.net or 630-877-7372, and find him on Twitter: @PauliesPasture

Tags:
Ingredients
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

Our Favorite Roast Chicken Recipe

Sicily or Bust

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere