My first hen was 21 weeks old that i put in the fridge. i used the ax and tree stump method and drained it for 30 min. cleaned it and chilled it in ice water. after cold i brined it overnight and and then ate it for dinner 2 days after it died.
that being said, the meat was tough and...
im new to byc and have had chickens for 6 months. i got buff orpingtons and barred plymouth rocks from a hatchery. is it possible to get good bloodlines from a hatchery?
i have a lot of flyes. they are getting in our house because it an old farm house. i dont want to spray chemicals if i dont have to. i assume its from the leavings that the population has increased because we never had this problem until chicken arrival. anyone have this problem?