Mark Sisson posted a good article about chicken on his Mark's Daily Apple blog. I'm not into the whole "primal" thing, but I can definitely relate to the focus on Real Food. And I think Mark provides some valuable info regarding chickens, and the various standards and labels that can be applied based on how they're raised and what they're fed.
Free-range. Hormone-free. Organic. Anti-biotic free. Pastured. Cage-free. It's all pretty damned confusing for those of us who are trying to make informed decisions about what we buy and eat. I gave up cage eggs a few years ago, and I'm buying organic and/or free-range chicken from the supermarket these days. But I understand that "organic" and "free-range" aren't magic words, and Mark does an excellent job of explaining why buying organic and/or free-range chicken might be better than buying regular chicken, it isn't necessarily the end-all and be-all.
I agree with Mark's view that pastured is best, and ideally I'd like local, pastured, organic or beyond-organic Happy Chickens for both meat and eggs. Working toward that goal, I'm going to check out a number of potential sources: both local farmers markets (Capital Region and Southside), and a few retail places like Mountain Creek Whole Foods in Griffith, Wilson's Organics in Farrer, As Nature Indended in Belconnen, and Choku Bai Jo in North Lyneham.
I'm particularly interested in Melinda Corbett's free-range chickens, and apparently Pete and Caroline O'Clery sell chicken and eggs as well as their delicious Homeleigh Grove olives, so I'm going to check the market at EPIC this Saturday morning after meeting.
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