I have some silvadine. I've kept it on hand for years. I put my hand to the test and not in a pleasant way.
When I was gathering eggs yesterday I noticed one of my big fat cornish X hens comb was sort of blueish. I thought at the time, I need to butcher her. It looks like her heart is failing. Well today when I was getting eggs I found her in a corner and the other chickens had pecked a really large hole in her back end. It was too deep and she wouldn't have survived long, and she was weak. So I had to butcher her. I made DH actually kill her because I had gotten attached to my big girls. Then I did the rest of the butchering and cleaning I wouldn't recommend butchering in the winter. I was in and out with hot water and then dealing with cold air. This chicken was so full of fat I could barely gut her. I didn't do a good job of getting her plucked either. I'm thinking I may skin her for the most part. There's so much fat she shouldn't dry out even without skin. I may just cut out those breasts and cook the rest to give the dogs a treat. I don't like dark meat anyway. At 13 pounds it will be like cooking a turkey breast anyway.
This ole gal was quite the egg producer. She must have had several dozen eggs in all stages of development in her.
It's sad to me. I don't like butchering anyway and especially not if it's a bird I'm fond of.
When I was gathering eggs yesterday I noticed one of my big fat cornish X hens comb was sort of blueish. I thought at the time, I need to butcher her. It looks like her heart is failing. Well today when I was getting eggs I found her in a corner and the other chickens had pecked a really large hole in her back end. It was too deep and she wouldn't have survived long, and she was weak. So I had to butcher her. I made DH actually kill her because I had gotten attached to my big girls. Then I did the rest of the butchering and cleaning I wouldn't recommend butchering in the winter. I was in and out with hot water and then dealing with cold air. This chicken was so full of fat I could barely gut her. I didn't do a good job of getting her plucked either. I'm thinking I may skin her for the most part. There's so much fat she shouldn't dry out even without skin. I may just cut out those breasts and cook the rest to give the dogs a treat. I don't like dark meat anyway. At 13 pounds it will be like cooking a turkey breast anyway.
This ole gal was quite the egg producer. She must have had several dozen eggs in all stages of development in her.
It's sad to me. I don't like butchering anyway and especially not if it's a bird I'm fond of.