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She should stop soon. It is common for the first eggs and after a molt.

I am very happy to help!

What you are missing is something called the maillard reaction--It is like browning. You cannot get that in a crock pot unless you brown the chicken in hot oil first. For the chicken in the crock pot, brown the chicken in hot oil in a skillet, a little bit at a time. Then make your crock pot...

Are you comparing your stock to canned stock? The stock that I make from home raised birds is very tasty! I use a pressure cooker to make the stock--one hour under pressure. If using a regular pot, you need to boil the bones for at leas an hour--up to 2.5 hours. Adding the neck really helps...

Pictures of cornish do not do them justice. They have tight feathers so they just do not look as big as they are. I bet they weigh more at their age than most breeds with loose feathers.

Thanks Ron! The Cornish look good and meaty.

You have reminded me of when we moved from the Orchard to the City. We had chickens and very good eggs. I was shocked at how odd store eggs tasted. The best description was some kind of odd freezer burnt taste to them. I got used to it but since I have had chickens again do taste the oddness...

On the mobile version there is an icon at the top of the screen that has an arrow going to the right. tap on it and you will see either subscribe or un subscribe. Tap to change. There are a couple of other options there.

Hi and welcome to the thread! There is a button that You can click to subscribe--you do not have to post in a thread to subscribe. The same button will allow you to un subscribe later if you want to stop getting notices for a thread.

You need a thermometer that reads in tenths and reads temperature changes quickly. The Brinsea spot check it the best incubation thermometer.

You can get a dickies incubator that does not have a hatching tray. Then you use a hovabator(you can use the cheap one from TSC (tractor supply Co.) as a hatcher.

Go back to the image, click on save image as. Give it a name and save it somewhere that is easy to find. Quote or reply(or edit the original post). From the tool bar, select the insert image tool. Click upload and browse to the file you saved. Select it and insert it. Best!

With a 75% hatch rate, you do not have to change stuff. The yolk is the last to absorb--chick died before absorbing the yolk.

There are other causes in the document. Read the entire document and see if anything applies. Yes, sometimes they just die in the shell.

Vigor is one reason but not the main one: This is the whole document: I had two stuck this morning and it was likely a combination of improper turning(turner motor failure) and long egg storage. There was also a flock nutrition problem from the breeder.

My first Australorps came from cackle. They laid 4 to 5 per day and the eggs were large. Enjoy them!

http://www.sagehenfarmlodi.com/chooks/chooks.html They are not listed as being the best layer. They are not the worst. The problem is the hype about the 365 day egg layer from 1900. That was not reality even then. You need to look at breed average. Did you get on average 4 eggs a week during...

Candling after 5 days? I cannot see an embryo when I candle before that.

It does seem to let them move better into laying large eggs. They do slow down a bit in the winter and then pick up in the spring. I try to keep 5 to 10 in that age range each year. Last year I missed the time frame and had a big slow down in egg laying. My egg customers were very sad.

Yes! If a pullet comes into lay before the hours of day light are too low for laying, they usually(always a variable) will lay through the first winter without supplemental light. They will not molt until the next fall, so are around 1.5 years old before molting. Unless they go broody, they...