Arizona Chickens

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Delawares and BA's are my first top choices, and kinda hesitant about getting those hybrid sex-links. I had my heart set on some ISA browns, but having different thoughts.


I think the coup design is finally nailed down, but my run just needs screened in completely, including the top with 1/4" hardware cloth. --BB[/QUOTE
@Bobby Basham
Don't give up on the Isa Browns. You are worried about things too far into the future. BTW, they don't burn out in 18 months. Many for profit egg farms replenish their chicken stock at 18 months. This way they can still sell them possibly although not for much ka$h. (known as battery hens) After 18 months the hens produce eggs at a lower rate than before. Egg producers are not in it for fun. Profit is what keeps their farm going along with all other expenses related. Chickens still continue to eat. I am not an enemy of such peeps. A business needs to make a profit to stay open. Most egg laying chickens do the best in their first 2 years of their life. They slowly reduce production as they age. I only keep chickens as pets. (I don't eat my chickens) I had longest living chicken go 13 years. My last senior chicken pulled 11, but met a predator. :hit Many went 8 and 9 years easily. These GOLDEN GIRLS in their golden years did not produce very many eggs. Many went on strike after about 6 or 7. Your Isa Brown will produce abundant eggs for 2 years easily. She will then drop off production and live to be 4 or 5 before going to the other side. I don't see that as a dis qualifier for a chicken.
Many peeps keep chickens for eggs. Once production stops, they eat them. These chickens are good for soup, since meat is not very tender. Still good to eat. The tender meat chickens only live 8 weeks. You get the picture.
WISHING YOU BEST :thumbsup
 
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MagicChicken said:
It was a sad day today. My favorite cockerel - the one I was planning to breed next year, who was strong and sturdy and heavy and wide and had great feather quality - was dead in the coop this morning. Based on the position he was in when I found him, I suspect he flew off the roost in a panic and slammed head first into a narrow support behind the poultry netting, breaking his neck. Poor guy.

The ants had already gotten to him when I found him, so I buried him in the garden. Spent the rest of the morning reconfiguring the coop.

I'm sad because he was a gorgeous bird and he made me smile every time I looked at him. On the other hand I had too many roosters before, and now I have a more manageable number. And the cockerel who remains is a much calmer bird so there's not as much stress in the chicken yard.

Life goes on. RIP buddy.
Click to expand...

Sorry for the loss of your favorite rooster! What breed was he?
 
BlueBaby said:
It would be interesting to know your recipe for the broth. I don't live next door to you to get some.
Click to expand...


I don't really have a set recipe. I add Celtic sea salt to the stock pot, followed by a TBSP of apple cider vinegar, and then start throwing in veggies and herbs: lots of garlic, onions, at least two large carrots and two large stalks of celery; fresh rosemary, thyme and sage; 1-2 bay leaf; a sprinkling of whole black peppercorns and sometimes I add a hint of turmeric. Add whatever bones and pieces you have available. Fill the pot up with water and bring it to a boil. Reduce to simmer and cover...and cook that stock all darn day. If the water gets low and the stock doesn't yet tasted developed enough you can add more water.

I also often make it a double stock, which means I start out by boiling a whole chicken in the stock base for roughly two hours. After removing all the meat from the chicken for our meals, I put the bones back into the pot and add more bones and parts from the freezer, and still cook it all day.

Honestly, the trick is cooking long and slow until even the feet fall apart and everything is essentially mush. Then you just strain out all the bits and store the broth either in the freezer, the fridge or can it.
 
DesertChic said:
I don't really have a set recipe. I add Celtic sea salt to the stock pot, followed by a TBSP of apple cider vinegar, and then start throwing in veggies and herbs: lots of garlic, onions, at least two large carrots and two large stalks of celery; fresh rosemary, thyme and sage; 1-2 bay leaf; a sprinkling of whole black peppercorns and sometimes I add a hint of turmeric. Add whatever bones and pieces you have available. Fill the pot up with water and bring it to a boil. Reduce to simmer and cover...and cook that stock all darn day. If the water gets low and the stock doesn't yet tasted developed enough you can add more water.

I also often make it a double stock, which means I start out by boiling a whole chicken in the stock base for roughly two hours. After removing all the meat from the chicken for our meals, I put the bones back into the pot and add more bones and parts from the freezer, and still cook it all day.

Honestly, the trick is cooking long and slow until even the feet fall apart and everything is essentially mush. Then you just strain out all the bits and store the broth either in the freezer, the fridge or can it.
Click to expand...

Thank's for sharing! This should be good to use in some Chicken Noodle Soup, or maybe even some Chicken and Dumplings this winter.
 

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