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FREE Thanksgiving Turkey!

Better late than never, I guess.

Please forgive my tardiness on this post – as it SHOULD have been done on the first. We had family visit – which was WONDERFUL! And then we had appliances breaking left and right. First the washer. Then the dryer. And thank goodness we have secondary back-ups! And then, the air conditioner bit the dust. Which we are STILL waiting on parts to repair. -.-

How has YOUR first couple weeks of July been?!?! Hopefully better than ours, although we’re still truckin’ along. 😉

Without further ado – the WINNER of our FREE Thanksgiving turkey is:



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What If You Want Fried Chicken?

You haven’t LIVED until you’ve had farm fresh FRIED CHICKEN! But, the story is still the same.

Brine. Brine. Brine.

Yes, whether you are roasting, frying, baking, grilling, or smoking, BRINE your farm fresh chicken FIRST.

People today are used to the texture, flavor, and bite of store-bought chicken. When you have had a farm fresh natural chicken, you will realize just how bland, tasteless, and mushy store-bought chicken is, but – are you ready go hear that your chicken will be a bit tougher than you are used to, UNLESS you brine the meat?

Yes, it is an additional step in the process, and yes, it can be kind of a pain when you were thinking you wanted chicken for supper in a few hours. But I promise, you will not want to skip this step when cooking farm fresh meat. The salt in the brine helps break down the fibers in the muscle (meat), creating a more tender meat. It also helps the meat to take in some additional water to ensure a moist chicken when cooked.

Farm fresh meat usually cooks much quicker and lower temperatures, and farm fresh chicken is no different. I’ll link a Roasted Chicken recipe below for you. I have a wonderful brining recipe that uses raw, unpasteurized honey. Be sure to let me know if you use it!

Brining Recipe for Farm Fresh Meat

1 gallon of water
1 cup of salt
1/2 cup of Raw unpasteurized Honey
1 Tablespoon of dried Bay leaves
1 Tablespoon of dried Sage
1 Tablespoon of dried Rosemary
1 Tablespoon of dried Thyme

Place your chicken or other farm fresh meat in a container that you can completely submerge it in the bringing solution. You may need to put a lid or heavy plate over top to keep it submerged. At minimum, you want to brine your meat for 12 hours. Ideally, 24 hours if you can. 🙂

Farm Fresh Roasted Chicken recipe

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K-Five Homestead & Farm Chicken Recipe

Farm Fresh Roasted Chicken Recipe

Who doesn’t love a good roasted chicken recipe?! By using a farm fresh chicken, you help your chicken soak up every little bit of flavor you incorporate into the roasting pan. And when I say the flavor is PHENOMENAL, I am not exaggerating! It is super easy to make, but tastes like you slaved away in the kitchen. Give it a try, you won’t regret it!

Farm Fresh Roasted Chicken

1 4-5 lb. farm fresh whole chicken

1 gallon of water
1 cup of salt
1/2 cup of Raw unpasteurized Honey
1 Tablespoon of dried Bay leaves
1 Tablespoon of dried Sage
1 Tablespoon of dried Rosemary
1 Tablespoon of dried Thyme

Basting juice:
3 cups of homemade or store bought Chicken broth
1.5 teaspoons dried Sage
1.5 teaspoons dried Rosemary
1.5 teaspoons dried Bay leaves

Olive oil
Salt & Pepper
Root vegetables – we used Zucchini & Yellow Crookneck Squash
1/2 onion
2 cloves of garlic
1/2 lemon

Place whole chicken in a covered container with brining recipe for 12-18 hours in the refrigerator. When removing the chicken after brining, you can choose to rinse the chicken off – I don’t, and haven’t noticed an issue with saltiness.

Chop up your root vegetables in chunks and lay in the bottom of the roasting pan. Lay the chicken breast side down and coat both sides with olive oil and salt and pepper. Place the onion, garlic and lemon into the cavity of the chicken. Mix up the basting juice and pour over the chicken and into the pan.

Put the chicken UNCOVERED into the oven at 275*F degrees for 30 minutes. Baste with juice, and set timer for 30 more minutes. Go ahead and baste again, check temp – should be around 100-110* already, set timer for 20 minutes. Flip chicken (if you want both sides skin to be crispy), baste and set timer for 10 minutes. Chicken should now be roughly 160ish* degrees. Pull chicken out and cover to rest for 20 minutes – this is IMPORTANT! You want the juices to come to rest in the meat – you’ll thank me, I promise! I always check the chicken temp before cutting into, it needs to be at minimum 165*, and truthfully no more than that, as it will dry the meat out and make it tough.


I will link a PDF of the recipe so you can download and print for your recipe book. If you have made this, leave me a comment below and tell me what you and your family thought! And don’t forget to share with your family and friends, you know they will want an amazing roasted chicken recipe too!

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Why am I a cRaZy poultry farmer?!

Because of my family.

Keel Family

When you go to the grocery store, and if you are anything like me, the browsing is where you attempt to come up with what’s for dinner that day. You slowly wander the meat section, eyeballing the meat variety and cuts, reading the labels of what the manufacturer recommends it be used for. And then you see it – “No antibiotics or hormones.” But, how accurate is that, really?

Up until the last few years, you couldn’t find anything that mentioned “no antibiotics” let alone “no hormones” or anything else for that matter. Factories utilize such things to plump up their birds, to prevent them from getting sick because of their living conditions (ie: no grass, no sun, and small cages), and then when they are processed, they are injected with saline or salt water to help the tenderizing process, but don’t forget you PAY for that beings the meat now weighs more…..but not legitimately.

When my oldest daughter started maturing more quickly than most in my family is when I decided we needed a change. No more chemicals, as much as we can help it. No more antibiotics, hormones, or other additives when it comes to food. I want to be able to pronounce the INGREDIENTS of what we are eating. More importantly, I want to make sure that my children are healthy and that what they are eating is healthy for them.

No matter who you are, you cannot do it all. Let me repeat that. You. Cannot. Do. It. All. Seriously. None of us can. So, you pick and choose your battles. Which is most important to you? Previously, we didn’t have the option of growing chickens and pigs, so I was careful of what meat I selected at the store. I was more aware of what the labels said and what was in the products we bought. I generally cooked from scratch most times anyway, so this was just another step.

When you have the ability to expand what you are doing, choose which is next important, or prioritize your next step. For us, it was chickens and pigs. But for now, we’re discussing chickens. 😉

What types of chickens do we raise for meat? Cornish Cross Chickens, sometimes called “C” Monsters by Mr. Justin Rhodes and his family, and a better description is, the chicken most like what we are used to in the stores, BUT, with WAAAAAY more flavor! And let’s face it, you know EXACTLY what is in that chicken.

Cornish Cross Chickens are a hybrid chicken breed created specifically to gain weight in a short amount of time. They are processed between 6 and 10 weeks, and if kept longer, tend to pass from organ failure, etc. These are almost exactly the same breed that Tyson Chicken and other factories use for the meat sold in stores.

Cornish Cross Chicken
Cornish Cross Chicken from

While these hybrids do not live long lives, nor typically grow most of their feathers, here at K-Five Homestead & Farm, they live a good life. From the very beginning, when these chicks arrive on the farm, they are met with kiddos ready to love on them and help introduce them to their Magic Water and antibiotic-free chick feed. The Magic Water contains garlic and honey to help their bodies naturally boost their immune systems and help them grow.

After 4 weeks of being in the brooder with heat, constant food, fresh water and lots of snuggles, they are put out on pasture where they are able to feel the ground between their toes (and beaks!), can eat grass and bugs, and of course still get their feed and fresh water. The birds are moved daily in their chicken tractors, allowing for fresh grass and a new place for them to fertilize (a benefit!). The whole time, they are not given antibiotics, hormones, chemicals, nor eating anything containing pesticides. While their feed is not currently Non-GMO (the next step we will be taking), I feel confident in feeding the meat produced to my family, and to our wonderful customers. It is tasty, flavorful, and nutritious. And free of the excess junk our bodies do not need.

Whole Cooked Chicken
Whole cooked chicken

Are you interested in becoming a cRaZy poultry farmer too? Do you have questions on what you need? Stay tuned to the next part of the series, and be sure to leave me a “hello” below!

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Dry run for winter?!

If you were in one of the midwestern states the beginning of this week, and whether you have been homesteading for years or making just starting like K-Five, it was a GREAT dry run for the winter season! Would you agree?

How did you score on a scale from 1 – 10? 1 being absolutely UNPREPARED for that wintry white stuff falling from the sky and a 10 being an A+++, everything went SMOOTHLY!

K-Five Homestead & Farm scored about a 4……I have a list a half mile long of items that we HAVE to have once winter is here for real.

For starters – gloves. Oh my word, we NEED gloves! And not just one or two pairs, no, we need a STACK OF THEM and in a place where everyone can find them! BRRRRRR!!!!!

Buckets! Yep. There is a reason I have chosen this year to not winter pigs. I do not want to have to carry buckets of water to and from pens, and what did we do to avoid broken lines on Tuesday? We carried buckets, and definitely did not have enough.

I need to fabricate a cover of sorts to go over the tractor to keep the seat dry. I have some ideas with using PVC, so we shall see how that works, and I’ll share as we go.

HATS! Yes, just like gloves, more than 1 and in a specific location to grab from! Coveralls would also be nice to keep us warm and toasty, and let’s face it, 34 degrees was NOT that cold, but it sure did feel cold after weeks of being in the 90’s!

Muck Boots. Oh good heavens! Y’all wanna know where I almost lost my boot at?! Yep! The hog pen. O.o

And pond de-icers. We currently have 1, but we will definitely need 2 more. And then there’s supplemental lighting, timers, extension cords, etc.

There are more, I’m sure of it, but I’m stilling adding to the list. We did stop and pick up some straw after the snow and rain because of the muddy mess in all the pens.

How did y’all do? What was your score? And what is on your MUST HAVE list to grab before Jack Frost makes his debut this year?

I, for one, am ALMOST ready to see that snow stick around, but not quite yet. Let’s get the summer garden put to bed, the fall garden in the ground, pens winterized, produce and birds processed, and then maybe I’m ready for a winter nap. 😉

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Oven Roasted Corn

Corn on the cob

Have you ever wanted to make corn on the cob, but you already had your stove top full of other pans going? Or maybe you don’t want to pull out your large pot to wash afterwards? Give oven roasted corn a try! It it a tad bit chewier than boiled corn on the cob, but it has a delicious sweetness to it that you won’t get when boiled!


  • Corn on the cob
  • Butter/margarine
  • Salt (I prefer Himalayan)
  • Pepper
  • Aluminum foil

Turn the oven on 375 F, and place each ear of corn on a piece on aluminum foil. I like to slather butter on the corn and sprinkle salt and pepper liberally over each ear. Wrap the foil ends in first and roll the foil up.

Place aluminum covered corn on the cob directly on the oven rack for 30 minutes. (I place a cookie sheet underneath to catch any escaping butter)

Allow the ears to cool a few minutes before opening to eat. Enjoy!

To oven roast corn in additional ways – I found this link with additional information.

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What’s in YOUR eggs?!

If you purchase your eggs from K-Five Homestead & Farm, you will know EXACTLY what is in YOUR eggs!

Our chickens are pasture raised. They eat bugs. They eat grass. They eat left-overs, including fruits, vegetables, and protein. They eat egg shells for additional calcium. They eat natural grit to enable their food to be pulverized and allow the chickens to absorb the nutrients they need.

Our chickens are organic. They do not receive ANY vaccinations. They do not receive ANY antibiotics. They do not receive ANY chemicals.

Not only are our chickens, just plain, everyday natural chickens – so are your eggs.

The eggs that our chickens lay are chemical free, antibiotic free, vaccine free, farm fresh, and organic.

You can taste the difference between an egg from K-Five Homestead & Farm vs store bought – we guarantee it.

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Wintery Wonderland in the Rockies

Hey guys – welcome to K-Five Homestead! We are so happy to have you here with us and are excited to learn how to thrive while becoming self-sufficient.

It has always been mine (Autumn) dream to have a homestead or a farm. My Dad grew up on a dairy farm and it bothered me that he chose to leave the farm after college. Although he has never regretted it and has always told me to “find something that you love doing, and you’ll never work a day in your life.” and he has done just that. It just so happens that one of the things that I love doing is homesteading! I love having animals, I love taking care of those animals, I love growing my own food, I love homeschooling my kids, and on and on. For me, homesteading is not work, it is my passion.

If you noticed above, I mentioned homeschooling. Yes, we have homeschooled now almost 8 years. We have one graduated and finishing up his freshmen year of college. We have a 9th grader and a 2nd grader. I love learning and teaching all subjects! I especially love working side by side with my children while they are learning something or we are learning something together. That’s why when I found Homesteady online, it only made sense to me that I would combine my love for homesteading and my love for knowledge and teaching into one big thing! So, join me and my family as we start our journey (30 some years in the making) into homesteading and learning to thrive while becoming self-sufficient!

We look forward to getting to know you and hearing all about your dream of homesteading – or maybe you already are – we’d love to hear about it!