Our Journey with Raising Broiler Chickens

This is our second year raising chickens for meat. We’re by no means professionals, but it’s amazing how much confidence you gain after just going through the process once.

In just a few weeks, we’ll be processing the birds with the help of my seasoned brother. The reward? One fresh, whole chicken per week for the entire year in the freezer — plus about 15 extras to share when we have guests or want to gift a meal from the heart.

So, why raise our own meat birds?

It’s not to save money — that’s for sure. In fact, raising your own broiler chickens often costs the same or more than buying them. A small-scale farm simply can’t compete with the prices of commercial chicken operations. And if you’ve ever watched one of those disturbing food industry documentaries, you’ll understand why that’s not something we want to support.

You are what you eat

The main reason we do this? I care deeply about what I feed my family. Our chickens spend their days foraging for bugs and worms, roaming freely in the sunshine. They’re calm, happy, and well cared for. We feed them quality grain, give them clean, fresh water, and ensure they have shelter for shade and comfort. No injections, no cramped cages — just real, healthy living.

It’s about self-sufficiency, too

Raising our own food has been incredibly empowering. It’s important to my husband and me that our kids grow up knowing where their food comes from — and how to grow and raise it themselves. It also teaches a deep respect for the animal and the work involved in producing food. Nothing is taken for granted, and nothing is wasted.

And honestly? They taste incredible

If you’ve ever eaten a pasture-raised chicken, you know. The flavour is unbeatable. Our family loves food — nourishing, real food — and this just takes it to another level. These chickens will be the base for the best bone broth based soups you have ever tried.

Do you need a lot of space to raise meat chickens?

That depends on how many birds you’re raising. We currently have 55, and they live in about 600 square feet of outdoor space. The general guideline is 8–10 square feet per bird, and we’re comfortably above that.

If you live within city limits, this may not be an option. But if you’re on a half-acre or more, and you’ve been considering it — it’s absolutely doable. You could manage with even less land, but you’ll want to keep some distance between the chickens and your home, especially if you have kids. On hot days, their waste can get a bit smelly, and it’s not ideal for them to be right up against your play space, especially with an electric fence on!

How long does it take to raise meat chickens?

One of the things I love most is how short the timeline is — about 9 weeks from start to finish. It’s easy to plan around, even if you’ve got summer vacations on the calendar.

We order our chicks from a local feed store in late winter or early spring, pick them up once the weather warms, and by mid-summer, they’re ready to be processed.

What do you need to get started with raising meat chickens?

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Here’s a basic setup list:

• 2–4 sq. ft. per chicken for an enclosed shelter
• Chick starter feed for the first month (available at your local feed store)
• Heat lamps (if you’re starting in cooler weather)
• Feeders and waterers
• Wood shavings for bedding
• Chicken grower feed
• Poultry fencing (especially important if you don’t have a livestock dog) unless you have an enclosed shelter that is large enough for a run and coverage. The recommended calculation is 8-10 sq.ft. per chicken
• * If you are using heat lamps and or poultry fencing, you’ll need somewhere you can access electricity. Also ensure you are getting the correct size of items for the amount of chickens you want to raise.

Note: You’ll need additional equipment for processing if you plan to do it yourself, but I’m not covering that here.

Are there rules or regulations to raising meat chickens in your backyard?

Definitely check your local guidelines. Where we live, we’re allowed to raise up to 100 birds per year without being registered. However, because we process them ourselves, we can’t legally sell them from our farm. If we were to have them processed at an abattoir and receive the proper stamp, then we could — but for us, this is simply about feeding our family.

Let me know if this is this something you’ve been thinking about doing. I’m happy to answer any questions.