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You old timers have all my respect and love! I've enjoyed the time we've spent here.

Yes! Me too! I would never have thought of that....well, maybe, but I didn't know folks were doing this with 'bator hatching. Great idea! I agree with that. I've even taken hatchery chicks and stuck them under a broody a couple of times and it made all the difference, I'm thinking.

Not that I'm going to go this deep into the whole breeding regime real soon but I'm confused about the hole punch chart. What does it mean? What are the birds on the left and right of the midline, and what does the number and position of those hole punches signify....you can give me the short...

Which concludes, as always, you really can't improve on God's design for nature.

If you know anyone who has a flock in which they cull their old hens or extra roosters or even if you see a rooster for sale in the locals, you could always buy one and do your first butcher on a bird not known to you. It can be your first anatomy lesson on chicken structures and where...

Quote: Yes...it tells a lot about those who are serious about this thing called poultry.

Quote: I store mine on the counter...they are usually sold or eaten within 2 wks. There have been times when some have sat longer...never have they gone bad, even when stored in this manner during the summer. Of course, my counter top isn't in the direct sunlight, either. In the fridge...

That is a recipe my mother got her hands on back in the early 70s and used in her restaurant, where her food made truckers change their route to a narrow back road for miles upon miles just to eat there. The food was simply amazing..my mother was an excellent cook. It has no ketchup but it...

Anyhooo....Nicki, you round up your posse and anyone else on here who would like to do the processing party, I'll bring the aprons and such and we'll make a day of it. Might bring the Bat's Coney Island hot dog sauce, if I can...you won't regret tasting that. You don't even need a hot...

Al, if you come up with a good source for good meaties, let us know? I'll be hunting down some testimonials on hatcheries and see if these folks can get me pics. I usually like to SEE...dressed out weights vary with how they were fed, so I don't want to go on that.

We'll make it part of the next quiz rules, if Fred so wishes.

No...I agree on that point. I'd put some of my old BAs and my WRs up against any SOP, egg for egg, for their lifetime and I think I could be proud of her performance, as well as her mothering skills on brood. That they have survived on free range is also important to me, as well as with not...

I feel you on that Stony. I'm betting though we'd be real surprised how well the original breed does compared the copies. The origins of some of these breeds were sooooooo much more hardy, broody, athletic and productive than what you and I have been dealing with all these years. I just felt...

Quote: The slow growth didn't bother me at all...I actually plan and design my meaty project for as slow a growth as possible. The longer I can keep a meaty, the better tasting it will be. It was the size and shape of the bird that I didn't like at all. They were too short, too narrow and...

Amen and amen.

See. Told ya...

Quote: I bet they were real impressed. A lady who knows how to yank guts out of chickens is probably not the honored guest on most people's party list. I haven't gotten around to finding another hatchery for CX yet this year...I wasn't real happy with the last type I had...too short in...

You've done it now! Don't get Al riled up....

They often call me Ms. Obvious around here....can't help but point it out sometimes. Was born that way, much to my dismay.

You could pen one boy up for awhile and alternate them out into the flock. Sort of a work share program from prison. Welcome to the thread! Stick around...we'll be doing some quizzes after the holidays on choosing the right characteristics in a breed. The last one was super fun and we...