Scranton PA…For most of Jewish history, eating a kosher chicken for dinner meant buying a live chicken in the marketplace and taking it to a shochet (kosher slaughterer) or buying a kosher chicken from a friendly kosher butcher, which became the American way for thousands of Eastern European immigrants. In the US, the onset of mass-produced kosher chicken started back in 1938 when Joseph N. Katz, an Austrian immigrant, started his own company on a shoestring budget in a garage in the small town of Liberty, NY, named it after the Empire state, and recruited rabbis from Israel and Europe to “shecht” and kosher supervise the production.In 1942, David Fink set out to “make a good chicken better.” At the beginning, the company was a hatchery – with chicks sold to Irish, Welsh, and English farmers – which explains the choice of the Anglicized company name, David Elliott Poultry Farm. However, the hatchery mutated into a processing business because operating a processing plant is more compatible with Shabbos and Yom Tov observance. “At David Elliot Poultry we set the bar in kashrus and quality for the entire kosher poultry industry while leading by example for healthier, more humane, more honest processes across the entire farm-to-table journey,” said David’s son and grandson Moshe and Yehudah. “As always, we are guided by our founder’s original values.They are greatly looking forward to the upcoming Kosherfest (November 9-10, Meadowlands Exposition Center, Secaucus NJ). “We are excited to meet and greet customers, both present and future, and show consumers that using a high-quality chicken is the first step to creating high quality meals.” The company primarily sells broilers and roasting chickens about 3 1/2 lbs. in size, 1 lb. Rock Cornish hens, and turkeys seasonally – primarily for Thanksgiving, Chanukah, and Passover. Moshe explains that the all-natural feed yields different tasting poultry with superior flavor. The birds are raised on small family farms, as opposed to large industrial farms.