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@ Walt - Is a cushion a structural defect, or a fat pad in a bird that is heavier that optimal condition would allow?...

This thread died when the format changed. Now the general info is scattered to the individual breed threads.

I would support the cause and get it directly from the source.

Slightly frozen but thawing!... it got down to -1° here last night. Tonight's supposed to be a bit milder. 'but we're still a livin' so everything's okay' L.T. Drifter

Well they all taste like chicken! And most all cars have 4 wheels a steering wheel and brakes...

@ wisher - also the first 40 pages of your SOP.

guilty on the milk... We drink gallons of cocoa after a big day of coasting, and a big pot of potato soup, and grilled cheeses. Takes milk and bread to pull that off. It's what they call a tradition! Chickens are stomping around on top of the ice crust here this morning...

This is true about the bones, but make sure your pens are solid. My 94lb Black Lab rode the pens down to get in and steal the bones they left laying around. And then had the nerve to look at me all innocent - "What?! I don't have any idea what happened to the chicken pens! Or where the bones...

@ 3rc In my birds I believe it's just a matter of feather position. They fluff up like a mini tom turkey in strut. It wouldn't hurt to pick her up and smooth her feathers and note the fleshing on the keelbone. Likewise check her condition towards the end of the brood period.

The are several folks that frequent this thread that are well qualified to point you to breeds suited to and flocks acclimated to the peculiarities of the deep south clime. I will defer to them! d;^))

Stand by for incoming message from Bob... begin - Pick one or two breeds max, and do them justice. Go slow, and go down the middle of the road. KISS -end message

Hear Hear! Don't forget - Bob himself had his Mohawks and I would hazard a guess they tasted just like chicken...

...I miss Bob...

I'll sign up for eggs from Walt - $6 a dozen!

Still very much a chicken noob here, but I've found that by knowing my birds that intimately through the processing process has helped me a lot (understanding frames, and where the meat is and isn't under those feathers). To me, eating what you cull is very much a part of this whole chicken...

Kudos to all you folks stepping up to the plate to keep this thread rocking - I really appreciate it!

(two cents, FWIW ) Hogan goes into detail describing the chicken that thrives, hustles and has vigor in the Call of the Hen. Knowing it when you see it comes from spending time with your flock and comparing a lot of birds.

Craigslist, Karen... or bring them to me lol