mmy bird was a barred rock. i dusted it with flour then seared it in bacon fat and braised it in sausage gravy with mire poux and rice. It tasted very good..and only the leg was tough. Not the thigh.
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...
thank you for your formula. how did you figure out what % everything was? do you ferment this formula? what is in distillers grain? sorry for all the silly ?s
i sat down and came up with a feed formula.i will post it tomorrow. i tell you one thing. i going to figure something else out. got it from the mill today. the break down is like 20.00 per 50#
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i am very curious to see your formula.:)
Mine breaks down to about $12 per 50#
im new to raising chickens but before i got them in feb. i read a lot on this forum.
i scanned the many hundreds of pages and beekissed was a large part of it.
thank you for all the valuble info beekissed!
that being said, i started my chicks on the second day with ferment starter crumble...
I do not plan on showing but I do want pretty and productive birds for my own amusement really.
dretd...
do you know why BOs are lighter from hatchery?
I ask because I have a really nice looking BO but a lot of my other birds seem small. I want breed them so should I cull the small ones. Sorry I'm really new at this
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 leave mine on the counter unwashed until i need them for an order or to use. they usually dont stay out for more than a week then i wash them and put in fridge or sell them. have had no probs yet.
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?
Im getting my first round of chicks tomorrow so i am very new at this. I started my ff yesterday using chick starter, braggs and yeast(Montrachet). Does this slop have to be at a certain temp in order to work like beer?