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A year + later :D Glad you found a solution, it's been a great discussion and will continue to be so.

Nope..... I don't cook dried kidney beans, get those from a can.

Actually, yes, at high pressure(15psi) that's pretty close...can depend on the type of bean. I cook old hens for about an hour, then save aside all the meat and cook the rest for another 2-3 hours for killer bone broth. The key to harvesting your own layer birds is to rest the cleaned carcass...

Not if you cook them right....I stew mine in the pressure cooker. Meat is 'toothsome' and stock is incredible.

Molt can happen anytime between mid august and into winter..Dec/Jan. Each bird can be different.

Um, I have...I use a cone for all my slaughtering. Maybe your cone was different.

I can't imagine using long handled(?) loppers...they need both hands, so someone has to hold the head, correct? Even slitting throat in a cone, that head does not stay down on it's own.

I use jugular/carotid slit when slaughtering for meat to drain the most blood from body. CD with broomstick if I have to euthanize a sick bird that will not be used for meat. Facebook poultry groups for selling birds. All of the above are different types of 'culling'.

:gig Well, I can feel your calm reason, even thru the internet...and I'm a bit of a hothead. I've enjoyed your posts.

Tastes like chicken! :D Really good chicken...just more flavorful than a grocery bird.... sorry, I really don't know how to describe it. I've never had game birds. Texture wise......it is essential to rest the cleaned carcass in the fridge for at least 48-72 hours before cooking or freezing, or...

Well said, @Eggscaping ! Are you a mediator in real life?

My main goal in starting with chickens was to 'get closer to my food'...that includes slaughtering for meat. Nah, depends on how you prepare and cook them.....they are nothing like a grocery bird tho unless you slaughter before about 14 weeks....even then, nothing is as soft as a factory farmed...

I'm 60 and don't wait until they stop laying to eat them. I eat layers, never raised meat birds. Registered SPCA Standard Poodle.

Butt check is to see who is actively laying. I 'cull' based on age and/or overall health and/or breeding prospects. Have sold or slaughtered actively laying hens too.

I like eggs and chicken meat!! Keeping chickens for good eggs and meat not grown in factories. Also have limited space and resources, pet budget goes to my pup.

Mine either! I procrastinated slaughtering the hens this year, had to skin all but one because of pin feathers, also selling extra pullets until too late too....so almost too crowded over winter.

My 'Chicken Math' is hatch and slaughter every year, for optimal egg production and winter space limits. All cockerels go before 16 weeks, older hens go before molt (hopefully, cause those pin feather are a bear!).