Hey guys. Its been a long time since I've been here. Sigh.
I had about 44 chickens. I've determined foxes are to blame for my new number of 1. That's right, 1. It took about a month, and for a while I was down to two - one hen, one rooster. Now only the rooster Bigsby remains.
I need a...
Okay, just found this thread, wow.
I am in Henderson, MD. About 5 min. from the DE border.
Anyone interested in setting up a farmer's market that is 1) free to set up shop, 2) without the gov't poking their head in, etc? Anyone sell stuff that isn't chicken related? I love to bake and...
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I LOVE THIS IDEA. Sorry, I get sad every time I think of the joke the gov't "food safety" sector is. I am totally going to set something like this up in MD.
I have a similar set-up. I cannot cut any holes because my pygmy goats can fit through as well and will run in to eat the chicken feed. What I did was chase them out, or pick up the ones who didn't get it and put them outside. I closed the door so they couldn't get back in. The first day...
I've heard "free ranging" chickens in a portable pen doesn't count as a coop/structure because it is portable (put wheels on it lol), and as such is a vehicle and does not apply to zoning rules / need permits/ blah blah blah.
Anyone try that argument? I'm in MD, but on the Eastern Shore, so...
Maybe 48 hours wasn't a long enough rest? Then again the birds weren't that old... How did you kill them, since everyone is pointing as that as a possible answer? Killing cones and slitting the artery in the neck but leaving the windpipe intact will kill the bird a bit slowly and allows it to...
I am in MD and ordered from McMurray in Ohio -- they came in one day (arrived on a Sunday, no less!). Maybe you will have luck there... mine all came healthy and are now 2 weeks old and still kickin'.
Edit to add: I realize parts of MD seem awful close to Ohio -- I live almost in DE, about 5...
I am sorry for your loss. Now she can repay your nurturing by providing for your family <3
At 14 months old I'd let her sit for at least 3 days in the fridge before cooking. You should also consider cooking her slowly or else it may be tough.
I have heard creek sand is good. If I had access to some I'd use it.
Since I don't, I buy the chick grit and give them access to it within 2-3 days of hatch (before I feed them the chick food). I sprinkle it over scratch, which I also give on a regular basis. You could offer it free choice...
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No experience here, just lots of research. You could probably process at 12 weeks, I've heard most regular breeds of chickens reach slaughter weight at that time. Someone else can chime in if that is incorrect. As for best way to feed them, it is probably a matter of opinion but...
As for letting the carcass rest or not, it depends on how old it is. I don't remember reading if it was said how old it was but... more than 8-12 weeks and I'd let it sit. Unless you're cooking it nice and slow, which would't be ready for tonight anyway.
I don't have FR but to pipe in -- I feed all my birds scratch on day one.
EDIT: Okay it might be day 2, after they drink enough water, but you get the idea.
I have heard that Production Reds have smaller weight because they are bred to be good egg layers. They may say DP some places but apparently are very much just geared to egg laying.
From eFowl.com: "The Production Red Chicken Breed is a cross between the popular Rhode Island Red Chicken and...
I haven't processed mine yet, but my first chickens might be hard to eat because they're the FIRST, yanno? Also they weren't meant for meat, just for a 'test run' and eggs. But when 5 of them are boys, some will need to go!
I haven't named them, and instead I decided to pick a "favorite", one...
Thanks so much! Yes you answered all my questions -- and I agree, I think I will experiment with a small batch of NN and perhaps White Rocks as a control group.
Instead of making a new post I figured I'd add to this one.
I was looking into Naked Necks for meat birds. I do not just want them for myself, I would also like to sell them. My only concern is the skin that stays exposed. Will this look strange on the processed and plucked bird? Does it...