Recent content by chefchick

I think older chickens in general taste different than the cornish x meat birds I raise. Not bad, just different. The texture seems to be stringy at best, sometimes tough as nails, especially in roos, but long slow cooking helps some. Personally, we don't bother eating them anymore. Unless...

Thanks for the advice. I still have the three quarantines. They aren't any worse, maybe a little better. I let the three out separately in the yard to bop around/ eat some grass each day- sometimes I see a limp, sometimes not. It IS more of a picking one foot up and clenching it before...

I am not sure eitherr, but she sure is cute!

I have three hens that are limping all of a sudden... they don't appear to be ill either. Please update me on what you find out. thanks

dispatch our extra roos as soon as they start acting roo-ey. I haven't had one yet that tasted good unless it was cooked all day in stew

HI And welcome

Welcome! Lots of good advice here!

hello again! I have been a member of the site for ears, come an check things out here and ther but haven't posted in a long time. I posted new thread awhile ago, butI see it has not been read and isn't in bold print like the other posts. Sis I do something wrong? Do I need t post more...

I have three RSL hens, just a little over a year old that all started limping suddenly. I noticed one on Saturday, and two more on Monday. The firs tone was getting picked on pretty bad, so I moved her to a different coop, and then added the two others when I saw them limping. they seem to be...

Just wanted to update on my experience with leaving the bird whole until rigor passes, then cut up. I let my birds rest for two full days, then cut them up, and it worked so much better. The meat was more tender this time, and not stringy or chewy at all.

the last time we butchered, I cut up my chicken right then, and aged it with the other whole birds before freezing, and I found the cut up meat to be tougher/firmer than thw whole birds. we butchered yesterday, and I plan to cut some of them up/debone some etc... but I am going to wait until...

Well...nobody can FORCE you to eat it, but that is what they are bred for. Some people do keep meat birds longer than recommended, but imo- I think it's cruel. They get so big, so fast, and it's hard for them to get around after they get that old. I have never had one break a leg because of...

You can't beat home- raised CX. Another mistake I made the last time we butchered was to cut some of the chickens up into pieces the day they were butchered. I rested them 2 days with the whole ones, but the meat wasn't the same on the parts...it was kind of chewy. So, make sure you rest the...

it looks fine to me, but if you are worried, mark the egg and crack it into a separate bowl before you use it to make sure.

I don't see any development in them either... or any indication that there ever was development. If they had started, and then died there would be blood rings, etc. here is a link to the page that I use for reference http://chickscope.beckman.uiuc.edu/explore/embryology/