Chickens In Ya Window

Ok, here's a few questions, probably for Walnut, but anyone with experience feel free to chime in. I'm holding on to 2 BCM roosters to process for Thanksgiving. They are currently about 3 months old.
First question: is there anything I could be feeding them to fatten them up for the next month?
Second question: this will only be my second process, but I'm presenting them to family, so I want to get the best flavor possible. I know I need to process the weekend before. After processing, should I immediately freeze them? Would the meat still relax frozen? 5 days in the fridge seems like a long time.

rossfam06 said:

I don't know who that is....I don't have tv. So.......yeah!

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I probably sound just like your husband, although coastal southerners have picked up more of the Yankee "proper" speech

scflock said:

I like to think Jase, and I probably act more like him, but his voice is higher.
For those that may have missed it, I think the closest comparison was when you said the Slingblade/NCIS NO kid

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Yea, Lucas Black. We just watched Furious 7.

Oh good. I'm not the only one out of touch with TV. Its been over 12 years now. I thought the first month was gonna kill me. Lol

scflock said:

Ok, here's a few questions, probably for Walnut, but anyone with experience feel free to chime in. I'm holding on to 2 BCM roosters to process for Thanksgiving. They are currently about 3 months old.
First question: is there anything I could be feeding them to fatten them up for the next month?
Second question: this will only be my second process, but I'm presenting them to family, so I want to get the best flavor possible. I know I need to process the weekend before. After processing, should I immediately freeze them? Would the meat still relax frozen? 5 days in the fridge seems like a long time.

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5 days in the fridge is probably ok, I would probably try for 4 days. I have read that when people finish the meat birds like bresse they add grains and milk for the last month. You could check the bresse page. They have several different methods.
Sounds tasty.

scflock said:

Ok, here's a few questions, probably for Walnut, but anyone with experience feel free to chime in. I'm holding on to 2 BCM roosters to process for Thanksgiving. They are currently about 3 months old.
First question: is there anything I could be feeding them to fatten them up for the next month?
Second question: this will only be my second process, but I'm presenting them to family, so I want to get the best flavor possible. I know I need to process the weekend before. After processing, should I immediately freeze them? Would the meat still relax frozen? 5 days in the fridge seems like a long time.

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Exactly what chicapee said; i want to finish my bresse in the traditional french style with milk and grains. Thats expensive, but suposed to bring the perfect marbling to the meat if you have free ranged them then taking them off that and confining them also helps the meat be more tender. Older roos taste worse than younger. Tesosterone

RavynFallen said:

Send me a PM, Ruby... need to find out what colors you are wanting...

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Ok I will. I still have to do my homework and I have lots of genetic questions I need to research.

frmboyinthecity said:

Such a hectic day, but I caught up. My neighbor moved 3 weeks ago, and I just found out they left their chickens behind without anyone to take care of them, just loose in their backyard. So I took them some grain tonight and I'll be going to pick them up tomorrow, once I've figured out a quarantine pen. Who does that?!?

Looks like they have a welsummer, a brahma, a bard rock, and a red sex link, if I'm guessing right. Other than looking skinny and some missing feathers, they look okay. I'm just blown away that anyone would just leave their animals behind like that. They said a friend was going to take them and build a coop, but I'm just amazed that anyone would do that.

In other news, at least one of my Dark Cornish roosters has started crowing. All there of them are getting big, but he's the biggest.

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Wow, that's just sad. Nothing irks me like a very irresponsible animal owner.

napdognewfie said:

Oh good. I'm not the only one out of touch with TV. Its been over 12 years now. I thought the first month was gonna kill me. Lol

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I can't stand tv! If it wasn't for my kids I would not have cable.

mixedUPturk said:

Exactly what chicapee said; i want to finish my bresse in the traditional french style with milk and grains. Thats expensive, but suposed to bring the perfect marbling to the meat if you have free ranged them then taking them off that and confining them also helps the meat be more tender. Older roos taste worse than younger. Tesosterone

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Maybe you can get a milk cow or goat. I don't like goat milk myself. My mother used to force feed it to us because my brother had excema and asthma. So we all had to suffer. I noticed that she wouldn't drink it though. The smell really put me off. I guess it's what you are used to. My name is Heidi, but not the goat herd one from the book. Lol. We did have goats when I lived in Arizona. One of the babies managed to get on the roof of my house and gallop around then jump off. She was nuts. She jumped on top of the dog house then to the 6 foot block wall and from there to the roof. Talk about going off on a tangent.
You can tell it's raining here,otherwise I would be working outside. I have cut and split 2 cords of wood this week. Trying to beat the weather. I have one more left to split, but the logs are massive oak about 3ft plus diameter. So I need help from my fella to get them to the wood shed and splitter.

scflock said:

I probably sound just like your husband, although coastal southerners have picked up more of the Yankee "proper" speech

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Actually my hubby does not have an accent at all. And my husband is working towards his English major or minor not sure yet but he is a stickler for proper english....trust me!!

napdognewfie said:

Oh good. I'm not the only one out of touch with TV. Its been over 12 years now. I thought the first month was gonna kill me. Lol

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When we lived Alaska our house did not have cable because it did not come out that far so we lived without it...we are now coming up on 10 years without it so....not too far behind you!!

scflock said:

Ok, here's a few questions, probably for Walnut, but anyone with experience feel free to chime in. I'm holding on to 2 BCM roosters to process for Thanksgiving. They are currently about 3 months old.
First question: is there anything I could be feeding them to fatten them up for the next month?
Second question: this will only be my second process, but I'm presenting them to family, so I want to get the best flavor possible. I know I need to process the weekend before. After processing, should I immediately freeze them? Would the meat still relax frozen? 5 days in the fridge seems like a long time.

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I am switching my turkeys to a finishing diet now. It's too late to add more meat, so now all you want to do is get them soft and add fat. You just need to turn them into well-fed couch potatoes. Confinement helps.

I feed my turkeys a finishing diet of broiler finisher crumble, stale bread begged from every bakery around, cracked wheat soaked in milk, a decent amount of scratch grains, leftovers from the kitchen, and lots of sweet tasting green scraps, and if I get an early deer, I toss the carcass scraps in. If it doesn't taste good, don't feed it. If I had surplus or stale eggs, I'd scramble them up and add them too.

I will be processing my turkeys the Friday before Thanksgiving. It is essential to chill the carcass thoroughly and quickly immediately after killing. While dry chilling is great, I don't have a walk-in cooler. I have to ice water chill them. After an hour or so in ice water, I drain and bag them. If saving giblets, bag them separately. I keep my turkey fridge chilled to 32F, they won't freeze, they just stay very chilled. 5 days is fine at under 37F.