100 Broilers and Fermented Feed Project

[Beekissed]

Does anyone eat the livers and kidneys or use the any other parts for stock?

I do...I love the kidneys! And I keep the liver, kidneys(still in the back)gizzard and heart for stock, though I do not leave the heart in the stock afterwards I will the other two. The heart is a little too chewy to include in stock for soup, so I just...eat those. The gizzards have the soft muscle tissue cut away and placed back in the soup and the inner, more rubbery lining given to the dog.

 

[kuntrygirl]

Just got my catalog in from Cackle Hatchery and in it, they have the Jumbo Cornish Cross. It says that they are ready to dress in 6 weeks. They use the “Cobb 500” bloodline/strain. Pullets at 6 weeks are 4 ½ lbs and the cockerels are 5 ½ lbs. I hope that’s the dressed weight.

Straight Run Only
5 for ………. $ 13.00
10 for……… $ 25.00
15 for …… $ 36.00
25 for …….. $ 55.00
50 for …….. $ 90.00
100 for …… $165.00

*************************************************************
Cackle’s Red Broilers
Straight Run Only
5 for ………. $ 13.50
10 for……… $ 26.00
15 for …… $ 37.50
25 for …….. $ 57.50
50 for …….. $ 95.00
100 for …… $175.00

*************************************************************

Fry Pan Special – Cockerels of Heavy Breed Chicks. 5 free Exotic Chicks or 3 free ducks with every 100.

25 for …………… $18.50
50 for…………… $ 27.50
100 for………….. $37.50

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Hungry Man Special – 50 Cornish Broilers and 25 Brown Egg Pullets (Their Choice)

$119.50


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Great deal for people to split orders if they didn't want so many.

 

[Arielle]

Quote: I don't do the icing step; rather I bag and freeze asap. SO as soon as the bird is plucked clean and gutted, ( I do a neat clean job) the bird usually doesn't need anymore washing off, and is usually dry, so I bag and freeze.

What do you want to do with all the guts?? Harts, livers can be sorted easily. Gizzard takes further cutting and peeling the insides out. Necks in a bin, intestines in another bin which needs to be very large. Will he scrape the lungs out too??

Yup-- those feathers steal a lot of the hot water. I often start plucking while the bird is still over the hot water so most can drain back into the pot. A second pot would be wonderful.

I"m thinking I want to bag and freeze ASAP as well. I don't want to have to deal with all kinda ice.

I will keep all of the guts. I will do as you said and sort them in separate bins. Not sure about him scraping out the lungs. If he doesn't, I"ll be able to do it.

I think I may be in over my head here.

You will do fine-- you are used to hard work and planning-- you will do fine.

I keep the guts as it is a lot of protein-- I cook and feed back. Ever look at the ingredients on a dog food bag . . .??

Quote: Necks and feet are good for stock-- then to the animals to po lish off.

Quote: BLood-- NOT as much as a turkey!!! If you are brave you can collect and make into pudding!! Not having grown up with that myself, I might keep for the chickens and feed it back. It clots into the shape of the collection bucket, and falls out in one jiggly blob. With care it can be cut into portions for freezing (Or package up before it clots--IF you have time. lol) Perhaps line the collection bin and just use a twist'em , remove and reline. Just a thought.

Just got my catalog in from Cackle Hatchery and in it, they have the Jumbo Cornish Cross. It says that they are ready to dress in 6 weeks. They use the “Cobb 500” bloodline/strain. Pullets at 6 weeks are 4 ½ lbs and the cockerels are 5 ½ lbs. I hope that’s the dressed weight.

Straight Run Only
5 for ………. $ 13.00
10 for……… $ 25.00
15 for …… $ 36.00
25 for …….. $ 55.00
50 for …….. $ 90.00
100 for …… $165.00

*************************************************************
Cackle’s Red Broilers
Straight Run Only
5 for ………. $ 13.50
10 for……… $ 26.00
15 for …… $ 37.50
25 for …….. $ 57.50
50 for …….. $ 95.00
100 for …… $175.00

*************************************************************

Fry Pan Special – Cockerels of Heavy Breed Chicks. 5 free Exotic Chicks or 3 free ducks with every 100.

25 for …………… $18.50
50 for…………… $ 27.50
100 for………….. $37.50

****************************************************************
Hungry Man Special – 50 Cornish Broilers and 25 Brown Egg Pullets (Their Choice)

$119.50


**************************************************************************
Great deal for people to split orders if they didn't want so many.

I have processed my cckls from heavy breeds and they are not worth my time-- for the amount of feed they consumed over so many months-- a pittance in return. ONe of the reasons I hav tried to track down heritage breeds selected for meat qualities. HOping for a happy medium between the 2.

( I candled the cornish x eggs last night--- 4 are dark at 11 days. I'm praying they will hatch and be strong and healthy chicks!!!!!!!!! Just not sure who the dad is as I never saw the selected boys do their job.

)

 

[kuntrygirl]

Arielle, I just checked out the ingredients in a bag of dog food........ Ooooooooookkkkkkkkkkkkkkkkkkk

Meat and Bone Meal

Meat and bone meal is a byproduct of the slaughtering industry. Animal parts such as bones, blood, tissues and internal organs, as well as the animal’s stomach contents and butcher shop trimmings are rendered using high heat and dehydration to create a meal. The nutritional content of the meal varies, but it is usually around 50% protein and about 10% fat. The rest is ash, which is sometimes counted as a carbohydrate in the nutritional analysis.

So, I guess I'll be keeping the guts. I can feed that back to the animals right?

Which one of your animals polish off the necks and feet? Your dogs?

Blood pudding? I'm scared to ask. Ok, this is a crazy question but how do I feed the blood back to the animals?

Sounds like we need to get started at 5ish that morning. I have to check the weather to see if this crazy Louisiana weather will cooperate with us so that we can have a productive day.

Sending good vibes on the Cornish x eggs.

Gotta get all of my bins together.

After all of this, I will be ready for the next SMALL batch of meat birds.

 

[Arielle]

ROFL

Blood-- chickens usually do that clean up for me as they tryto participate even though its not their time.

I'm not a fan of feeding bones to dogs. Canned bones are supposed to be softer but I have not done this. My chickens are not strong enough to eat the feet,but I have read of others that do feed the feet to the dogs. Necks-- the chickens pick a carcass clean!!

You can spread out the fare by freezing much of it and portion it out. Myfreezers are for my own use, not retail sales.

THe blood pudings are old country cooking when everything but the squeal is used. Try scottish recipes. If I had grown up eating it, I would love eating it BUT I would only try blood pudding now on a dare. lol Same applies to chocolate covered ants!!

 

[kuntrygirl]

ROFL

Blood-- chickens usually do that clean up for me as they tryto participate even though its not their time. 

I'm not a fan of feeding bones to dogs.  Canned bones are supposed to be softer but I have not done this.  My chickens are not strong enough to eat the feet,but I have read of others that do feed the feet to the dogs. Necks-- the chickens pick a carcass clean!! 

You can spread out the fare by freezing much of it and portion it out. Myfreezers are for my own use, not retail sales. 

THe blood pudings are old country cooking when everything but the squeal is used. Try scottish recipes. If I had grown up eating it, I would love eating it BUT I would only try blood pudding now on a dare. lol  Same applies to chocolate covered ants!! 

I had an Asian guy purchase ducks from me a few years back and he was telling me about some type of pizza they make and pour fresh duck blood on top of it.

Here in the south, we have what's called Boudin. (BOO-DAN) They use blood in certain types of boudin, which is called Blood Boudin or Boudin Rouge.

*It looks like a sausage.

http://en.wikipedia.org/wiki/Boudin

The term "boudin" in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice.
Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles, Baton Rouge, and smaller, lesser known areas like Ville Platte (the north point of the "Cajun Triangle" where it tends to be a daily staple), though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., dirty rice, étouffée, gumbo, and jambalaya) and has fanatic devotees who travel across Louisiana comparing the numerous homemade varieties.
Boudin Noir is available in Illinois in the Iroquois County towns of Papineau and Beaverville. The dish is the featured cuisine at the annual Beaverville Homecoming, held the first weekend of August. People travel from hundreds of miles to partake of the boudin.

Red and White Boudin - The red boudin, or boudin rouge, is essentially the same recipe as the white boudin but it includes significant amount of pig blood in the cooking process. Thus the dark red color (almost black) and the rich flavor.

METHOD - Making the sausage
Slaughter a pig; immediately collect the blood; add the vinegar and a little salt to prevent coagulation;
moisten the stale bread with a little milk and add to the blood;

in a bowl, combine the pork fat, chives, chili pepper, thyme, bay leaves, bay rum and pepper to make a paste;
blend in the blood and bread mixture;

wash the casings and rinse in water and lemon juice; fill them with the stuffing mixture; form links approximately every 12 cm (5").

Cooking
Place the ingredients listed for cooking the sausage into a large pot three-quarters filled with water and place over high heat;
when the water is about to boil, reduce the heat to medium and add the sausages - be careful that they do not touch the bottom of the pot;
cook for about 10 minutes and then pierce with a needle - if only fat comes out, the sausage is cooked.

 

[kuntrygirl]

Broilers will be spending the next couple weeks OUTSIDE !!!!!!!

 

[Angelicisi]

Thank you Jesus

Broilers will be spending the next couple weeks OUTSIDE !!!!!!!

 

[LindaB220]

I had an Asian guy purchase ducks from me a few years back and he was telling me about some type of pizza they make and pour fresh duck blood on top of it.

Here in the south, we have what's called Boudin. (BOO-DAN) They use blood in certain types of boudin, which is called Blood Boudin or Boudin Rouge.

*It looks like a sausage.

http://en.wikipedia.org/wiki/Boudin

Girls, I'd really have to think about that. I did buy a small one at Whole Foods last year in Austin. Didn't care much for it. But my daughter loved it. Kept asking what kind it was. I didn't tell her.

Hellbender just pours a pint of blood in a big pot of boiling water and cooks it for his chicks. That I can do. Old books said to drain directly into meal and feed it back to chickens. I don't see any reason to waste it. It's so nutritious. Just not blood sausage.

 

[Coralietg]

I used to eat black pudding (blood sausage) a lot in the UK. I LOVE it. It's pigs blood I think, but mixed with spices, breadcrumbs, pig fat. It is one of those things you grow up eating, and by the time you find out what is in it, you either care, or you don't! It tasted too good for me to care.

I've seen Bizarre Foods too many times where they eat very hardcore blood meals, like sliced clotted blood. I couldn't do that.