First Time Processing

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We have just processed our second lot of pure breeds (RIR and Speckled Sussex) at 19 weeks. All went well, average size processed about 3lb 4oz so not huge. They had loads of fat on them in places. I have been feeding them growers pellets which are 16% protein with some mixed corn to scratch for and they are on grass. I was quite generous with the corn as an old book I have said it would give the meat a nice yellow colour. I have been to our feed store and the highest protein feed they have is breeder pellets at 18% protein, which I have bought. I will try to locate some game bird feed (lots of pheasants round us so must be available, but maybe only in large quantities). Was it the corn which caused them to be fat and will 18% protein do the job? I would like to try to get more meat on the next six which will be 21 weeks old in the week before Christmas. We are in UK so don't have the same range of feeds etc available.
 
cherryblossom said:
what breed of chickens are these? they look skinny with extra long necks.
Click to expand...
I'll bite that you were referring to my posts.

Those were mixed breed cockerels from egg producing hens, not dual purpose so much. The father of all was a splash Ameraucana, some of the mothers were barred Hollands (light weight layers), some were mixed breed blue eggers I'd bred from EE, barred Rocks, and Leghorns. So no, they weren't very meaty. Even downright scrawny, actually, but they do make a meal (okay, it took two of them to feed my family a decent meal) and what else am I going to do with them?

Some more pics of the whole carcasses...







That last one is downright comical, but he tasted like chicken.
 
When I find myself with a lot of birds that are "less than prime" for the table. Iv found they make great breakfast sausage! I actually enjoy making it too...

 
Fat Daddy said:
When I find myself with a lot of birds that are "less than prime" for the table. Iv found they make great breakfast sausage! I actually enjoy making it too...
Click to expand...
When you say less than prime, do you mean, not enough meat or too old or something completely different?
 
I meant old or small birds.....I raise LF white cornish. They develop their adult qualities slowly. This means they are way too old to be fryers by time they can be honestly evaluated..... These are the ones I use for sausage.
 
I am not positing this for ideal but if you are just starting out and concerned about the whole thing being to big a deal, you can process like it is a dove or a squirrel and just skin it. My guy did this for me today. We started with some kind of bantam rooster, 3 months old (I got an assortment and I desperately need to cull at this point as they are too crowded). He chopped the head off, let it bleed some and skinned the carcass and gutted it. It was surprising meaty. We rinsed it and put it in the smoker. We have a growing German Shepherd pup that could eat it if it wasn't any good but it was very tasty.

And yes, I know we violated at least 3 cardinal rules but it got the job done and from start to finish was a ten minute job. He has done a lot of dove and fish cleaning so he isn't at all squeamish but I was concerned about the time to pluck feathers as he is on call 24/7. That is why we went this route.
 

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