mirasmom Not everyone uses warmth even for new chicks. That of course only applies to the climate that is not cold. For myself I try to wean chicks from heat source before they are a month old or sooner in the summer time. Now that it is freezing I give them a little more time in the warmth but as soon as they are feathered it is room temperature only since I believe that it makes them more hardy.
Timskins Changed my mind again. I plan on ordereing eggs from a breeder. I will reach my target sooner if I use her birds since she is raising for the same or similar traits.
Timskins Changed my mind again. I plan on ordereing eggs from a breeder. I will reach my target sooner if I use her birds since she is raising for the same or similar traits.
The heart, gizzard & liver! 
That is my favorite part of the bird. I go to Lee Lee's and always by some of all three. However, because I can not eat fatty liver, I have to by 2X as much, and I always ask for only the reddest livers. Some of the immigrants, I noticed, like the fatty ones. Fat is good in a lot of cultures still. Long hard days and not enough calories. Some are as I am, go for the great livery flavor of healthy liver. Both my sister and I grow up on chicken livers. I could not explain why chicken liver was so hard to come by. So I fixed them for her. First the good livers. Then the larger yellow ones. The stink from the yellow ones made her a believer. It had a kidney / urn / metallic oder. Most people today, the first time they have chicken livers have had 2 strikes against them right off the start. First they are fatty, not the famous Goose liver fatty but, cirrhosis of deliver, type fatty, secondly they are cooked way past done. Liver picks up a nasty coppery tinge with a grainy dry chalky texture, most unpleasant. It should be soft and silky smooth, rather rich taste with a slight hint of iodine in a good way. Fried with caramelized onions, deep fried in a light batter, are so satisfying. I compare it to Brussels Sprouts, Cabbage, Collard and Mustard Greens that have been cooked to death and archived that dark, put ride brown-green color, compared to cooking until tender only or Al dented add a squeeze of Lemmon to keep the bright color and compliment the flavor and a touch of salt to activate the sweetness, what not to love. We do not like this or that... It is for one of 2 reasons, we were born with taste buds really and true lay find certain food bitter, or it was fixed wrong, that is why you always have to taste foods over and again when presented differently. Example, to this point all yellow & white cheeses covers up the meat flavor of a hamburger for me, but I still taste different cheeses on hamburgers when presented to me. I found I really like Stilton Cheese on hamburgers, much to my surprise, when in balance. 
And you and you family will be eating pure love. Add a little white wine to the simmering sauce and kick it up a notch. You can add Tabasco or sprinkle chipotle pepper, as you like it, take it in a different direction. Turn it is to a pepper sauce, crush Grains of Paradise, the smokey Long Pepper, and fresh black, green, and red pepper to gathers mix into your sauce and let it mingle to gather, for the permeate into the creamy goodness. So simple so good.
