Well, it's almost August now, and then the fun part of the flock loosing their feather's to molt will soon begin. You might want to save this recipe that you can make for them then.
Molt Meatloaf
3 Eggs, lightly beaten
¾ Cup water
2T Molasses
2/3 Cup Old-fashioned Oats
2/3 Cup Layer Crumble (or pellets moistened in a bit of water)
¼ Cup Wheat germ
¼ Cup Powdered Milk
3 Cloves Garlic, chopped
¼ Cup Fresh or Dried Parsley
1T each Fresh or Dried Basil, Dill, Marjoram and Tarragon
1 ½ Pounds Ground Beef
In large bowl, combine eggs, milk and molasses. Stir in oats, crumble, wheat germ, powdered milk, garlic and herbs. Add meat and mix well. Pat mixture into a small casserole or loaf pan.
Bake at 350 degrees for one hour. Cool, slice and serve. Leftovers can be frozen and then defrosted as needed.
Molt Meatloaf
3 Eggs, lightly beaten
¾ Cup water
2T Molasses
2/3 Cup Old-fashioned Oats
2/3 Cup Layer Crumble (or pellets moistened in a bit of water)
¼ Cup Wheat germ
¼ Cup Powdered Milk
3 Cloves Garlic, chopped
¼ Cup Fresh or Dried Parsley
1T each Fresh or Dried Basil, Dill, Marjoram and Tarragon
1 ½ Pounds Ground Beef
In large bowl, combine eggs, milk and molasses. Stir in oats, crumble, wheat germ, powdered milk, garlic and herbs. Add meat and mix well. Pat mixture into a small casserole or loaf pan.
Bake at 350 degrees for one hour. Cool, slice and serve. Leftovers can be frozen and then defrosted as needed.