Originally Posted by Pensmaster
Good morning Phil98
I like the bag method. I've watched several different techniques and it seems the less stressful and the cleanest method for all participants. A few of the techniques shown online are not respectful of the birds life.
I'm sure the cones work I would just need too many of them.
I don't like butcher day but I don't like the way modern meat is processed either.
How did your grandma cook the bigger roosters so they would be edible. Was there a resting period? I can't imagine folks back then giving the rooster much of a rest before eating them. I'll refrigerate mine but what if there wasn't a refrigerator to let them rest?
Hito you too, not morning here, actually it's evening. I live in Croatia.
I don't really know what did they do back in time, probably, like you said, ot was not resting, but I was talking about now. She is still alive and was having chickens until this Christmass when she got sick. Then she moved to my aunt's and her chickens moved to me.
I haven't culled anything yet, but I am really getting ready and hoping for doing it this year. After all, I'm only 18, so I still have the time to learn. I don't see anything bad about it, only the good sides. Sick chickens should be culled, if you have to cut down the number of roosters, or your flock, and if somebody is making troubles, it also should be culled.
When we culled grandma's rooster after he got to our place with our chickens, I felt so relieve, I can't even say how much.
But I think that I will start with bad boys. They should be the easiest.Edited by Phill98 - 2/8/16 at 11:33am