179 FarmS' Exclusive Broiler Chickens
The Awe Inspired Autumn Ranger and the Elusive Midnight Ranger
The Autumn Ranger
Breed Overview:
The Autumn Ranger is the golden-feathered workhorse of 179 FarmS — a heritage-inspired bird bred for deep flavor, rich color, and strong pasture performance. These birds thrive on fresh forage, insects, and supplemental grains, developing slow and steady for meat that’s firm yet tender. The Autumn’s signature russet plumage and calm temperament make them a farm favorite, equally suited for family dinners and fine dining menus.
Flavor Profile & Cooking Style:
Autumn Ranger chicken is celebrated for its old-world flavor — juicy, slightly nutty, and robust enough to hold up to hearty herbs and smoke. Its darker meat and generous fat layer render beautifully, making it ideal for roasting whole, spatchcocking over wood fire, or braising with root vegetables. Chefs often compare it to the French Label Rouge birds for its balance of tenderness and structure.
Recommended preparation: Roast with thyme, rosemary, and garlic butter at 400 °F until the skin crisps to a deep amber. Serve with pan-drippings reduced in white wine or cider for a glossy, caramel-rich finish.
The Midnight Ranger
Breed Overview
The Midnight Ranger is the striking sibling to the Autumn Ranger — sleek black feathers, strong legs, and a temperament that reflects its hardy lineage. Raised the same traditional way on pasture and fresh air, the Midnight Ranger matures into a flavorful, richly pigmented bird prized for its juiciness and depth of taste. Its meat carries a darker hue and a subtle sweetness that stands out in refined culinary applications.
Flavor Profile & Cooking Style
Midnight Ranger chicken delivers an intensely savory, almost game-like flavor reminiscent of pheasant or guinea fowl. The muscle tone gives it that perfect chew chefs adore — meaty, satisfying, and deeply aromatic when seared or smoked.
Recommended preparation
Best grilled or smoked to highlight its deep flavor. Brush with olive oil, cracked pepper, and smoked sea salt, then grill until the skin blisters. Finish with a drizzle of herb-infused tallow or citrus glaze for a farm-to-table masterpiece.
Understanding the Bird: Hens, Capons, and Roosters
At 179 FarmS, we believe every bird has its own purpose — and flavor story. Whether it’s a working hen, a proud rooster, or a carefully raised capon, each one tells a different chapter of what traditional, full-flavored poultry can be when raised the right way.
Hens are the heart of the flock — steady, nurturing, and patient. After a season of laying, their meat takes on a firmer texture and an unmistakably rich flavor, thanks to their active lifestyle and diverse forage diet. Hens are a chef’s secret for deeply flavored stocks and broths; their meat holds up beautifully in slow braises, stews, and soups where time can unlock every ounce of character. When cooked low and slow, a mature hen yields a depth of flavor that no supermarket broiler can match — comforting, golden, and soulful.
Roosters are bold by nature — and their meat is no different. Stronger in flavor and darker in tone, roosters represent the “old-world” bird of Sunday tables before industrial breeds took over. Their muscle structure and fat balance make them ideal for coq au vin, curries, or slow-simmered dishes that honor traditional European and Asian cooking. When respected in preparation — marinated, braised, and allowed to tenderize gently — rooster meat rewards patience with an intensity that’s both rustic and refined.
Capons are the rare gem of the poultry world — a heritage delicacy once prized on royal tables. Castrated early for gentle temperaments and rich marbling, capons grow slowly, producing luxuriously tender meat with a buttery texture and mild flavor. The balance of light and dark meat makes them perfect for roasting whole, with crisp skin that seals in succulent juices. Their delicate fat content bastes the bird naturally as it cooks, creating an unforgettable dining experience — especially for holiday feasts or special occasions.
Across every type — hen, rooster, or capon — the care remains the same. Pasture-raised, humanely handled, and given the time nature intended to mature, each bird from 179 FarmS embodies the values we stand for: quality over speed, flavor over yield, and integrity over convenience.
Brining Recommendations
Great poultry deserves time — not only in the field, but also in preparation. Because each bird at 179 FarmS develops differently depending on its role in the flock, brining helps balance texture, enhance juiciness, and highlight that pasture-raised flavor.
General Brine for All Birds
Our signature approach is a two-day cold brine from frozen, allowing the bird to thaw in the brine. As the meat thaws and relaxes, it also becomes much more tender as the muscles and skin absorb the brine and its flavor. Combine 1 cup of kosher salt and ½ cup of brown sugar per gallon of water, then add herbs that complement the bird’s natural depth — rosemary, bay, garlic, and cracked peppercorns are classic choices. This base draws out impurities while infusing the meat with gentle savor and tenderness.
Hens
Hens respond beautifully to a mild 24 to 36 hour brine. Their meat, though firm, softens quickly and benefits from balance rather than intensity. A shorter brine keeps the natural flavor front and center. Rinse lightly before cooking, and rest the bird uncovered in the refrigerator overnight to dry the skin for roasting or frying.
Capons
Capons are naturally tender and rich, so they require only a light 18 to 24 hour brine. Too long and their delicate fat can oversalt. Opt for a lower-salt ratio (¾ cup per gallon) with subtle aromatics like thyme, orange peel, or juniper. The result is silky meat and golden, glass-like skin when roasted.
Roosters
Because males develop stronger muscle fibers and thicker skin, they benefit most from a full 48- to 60-hour brine. For particularly robust birds, a touch of acid — such as ½ cup of apple cider vinegar, citrus juice, or buttermilk per gallon — helps relax the tissue without compromising flavor. After brining, always allow at least 12 hours of rest uncovered in the refrigerator to tighten the skin for crispness.