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Be ambitious girl.....Go with 25.... Just kidding, You know I would help you if I could..

Thanks, I never thought to grind it first, that would make for a quick chicken salad at lunch on a busy day.

Just my thoughts on this, Anytime I have a bird to process that is questionable on being a tender meal, they become canned meat. Between cutting the meat In small chunks and the canning process even old roosters become very usable. Great for a quick casserole or even just to put on salads

I have the same one, would never go back to hand plucking, next on the list is a scalder, right now we use a turkey fryer, gotta keep stopping to bring temps up....( we do about 25 at a time, and about 10 turkeys a year )

Sally, what are you looking for, quick growth or do you have time to wait,,,will you be processing all at one time..there are many local hatcheries that have what you are looking for, you may have to search to find out where your local production people get theirs at....

I will be processing my own suckling pig for easter dinner,,,any suggestions on how to make hair removal easier,,,,,all I have to use is an old pair of shears I had for the dog.....and also any suggestions in general,,,,will not be the first time eating this, but it is the first time I will be...

I do not rest quail....I will often process them in the mid morning towards noon...and they will be dinner that night.

got a few picks of the small game hen's as they were being basted....they only weighed a little over 2 pounds but turned out very meaty.

just finished processing cornishx,,,did a 5 week feed of fermented grain (wheat, barley, ground corn ).......live weights were from 2.13 to 3.0.....I was aiming to have a finished weight of 2.5....most came in finished between 2.0 and 2.4.... great looking game hens, will try to get some...

Lancaster county has an endless list of hatcheries, many of which supply the bigger production houses, but will pack small amounts of 25 if asked..... there is also freedom rangers out of denver, I have both picked up and had delivered from here, always have good hardy birds from there.

Sally, I order directly from Longenecker's hatchery in Elizabethtown ...I would be willing to pick them up and meet you in the area of Lebanon fair grounds if you would rather not ship.. I usually get the plain white broilers,,, these are the same birds that they ship to the big production...

since this is a processing thread, thought I would start here....Does anyone have a quick way to pluck a duck,,,I have a tub style plucker but still takes forever to go back over them by hand...tried the wax and that was just a mess... water was at 160, is that to cold for duck? Is it just the...

you will have to decide for yourself when the best time is, but for me the weather is a major drawback,,,if it gets cold, I find that the meaties will eat a lot more for warmth, which then causes other problems and cost me more..... I never had a problem with heat, but they have lots of shade...

i always have about 2 pounds difference between male and female, leg problems are few for me,,it has always been males close to processing when i do get the leg problems though..I have more of a problem with heat, I try to not have any thing older then a few weeks when the temps hit 90's,,I have...