Search results for query: *

My grandma loved eating the yolks from an old stew hen.

Anyone still working on any projects?

I do anywhere from 25 to 100 chickens a year. By hand it takes me a couple of hrs to do 10 birds. With my plucker I can do 50 in a couple of hrs. It's well worth the money for me. I have better things to do than pluck chickens all day.

Rest for 3 to 5 days then low, wet, and slow cooking. Old chickens never seem to really get limber so I wouldn't worry.

Everything you want to know is right here: https://www.backyardchickens.com/threads/graphic-pics-of-my-day-learning-to-caponize.675898/ I've done probably a dozen now at 3 months old. The testicles break easier the older they get. But there is no difference in doing it at 6 weeks or 3 months.

I'm sure it's in here somewhere but how old were your CX when they started laying?

What kind of dressed weights do you get with the bresse at 16 - 18 weeks?

I always butcher with my dad. We have a whizbang plucker. We can get through about 30 in 2hrs.

I've tried a lot of heritage meat chickens over the last 7 or 8 years trying to find something that grows a decent sized breast and will weigh at least 3 pounds dressed at 16 weeks. And the closes thing I have come up with are 3rd generation hatchery stock white rocks. You have to breed the...

I will take some in the spring then. Put me down on thei list please.

I would like some if you can ship to WA, zip code 98564. Let me know.

Thanks. I'm not sure why I thought that.

Those eggs look brown. Why was I thinking WC lay white eggs.

I have found white rocks to have a bigger breast than any other dual purpose I have raised. They don't have a huge breast like cx but it isn't super skinny. They are also one of my favorites to fry.

If you went with a DC over a WR or Del. You should get red/brown sex links and males that look like there mom.

Tag

I am not NPIP but I would love a dozen eggs. I would not be butchering and would be starting my own flock. Thanks,

I like to butcher at 14 - 16 weeks. After butchering I let them rest in the fridge for 3 - 4 days before putting them in the freezer. Most dual breeds at this age will be 2.5lbs or so dressed.

Done this with grouse many times. Not sure how it would work with a chicken.

I butcher at 16 weeks. Then let them rest in the fridge for 3 days before freezing. They always turn out good.