Bob Blosl's Heritage Large Fowl Thread

[fowlman01]

Those are some nice birds you guys posted.

Walt

 

[poularde]

 

[Robert Blosl]

Such nice birds thank you.

 

[cluck-cluck]

Oh, those are lovely, poullarde!

Dangnabbit, I'm getting confused as to which thread I'm on, LOL, excuse me!

 

[Robert Blosl]

Another nice picture sent to me from the Orpington Queen in North Carolina. What pretty buff color on this young pullet.
A great breed for anyone who likes old times chickens. You wont find a bird like this at the feed store in the spring. Thank you

Walt did you here H V Ken Cook died a week or so ago in Oregon. Great Chicken man and his legacy will live on..

 

[thedragonlady]

Another nice picture sent to me from the Orpington Queen in North Carolina. What pretty buff color on this young pullet.
A great breed for anyone who likes old times chickens. You wont find a bird like this at the feed store in the spring. Thank you

Walt did you here H V Ken Cook died a week or so ago in Oregon. Great Chicken man and his legacy will live on..

This 4 month old girl lives with me in SOUTH CAROLINA, Bob. The poultry world will probably never see another Ken Cooke, or so many we have lost.

 

[aveca]

Sorry to hear about Mr . Cook

that was a beautiful tour of birds!

 

[desertmarcy]

For those of your who are or will be butchering a bunch of birds, pool all the livers together and try this recipe for liverwurst. Since I discovered it, that is all I do with the livers. It is great, hardly tastes like liver IMO. The stick blender makes it really easy. I just had to share this recipe, it is really good. I suppose you could also freeze the livers and wait until you have enough to cook them and make it. I've just always made it with fresh livers.

Liverwurst
​

Ingredients:
1 pound chicken livers
1 1/2 teaspoons salt, or to taste
1 teaspoon honey, or to taste (optional)
2-3 teaspoons of powdered onion
2 teaspoons paprika
1/2 teaspoon marjoram
1/2 teaspoon finely ground coriander
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
Olive oil and/or melted coconut oil

Cook livers until cooked through (approximately 10-15 minutes - don't overcook).
While the liver is still warm, add the seasonings and oil and blend with a stick blender or in a food processor.
Use enough oil to make a smooth paste (I've never measured it, so I'm not sure how much I actually put in, but the more oil you use the softer and more spreadable it will be after refrigerating). I use all coconut oil since I like to slice it for sandwiches. The coconut oil will make it stiffer and easier to slice right out of the fridge, and the olive oil keeps it more spreadable. So adjust according to your preferences.
You can then put it in a container and use as a spread, or pack it into an empty can with the ends cut off both ends. When chilled, slide the liverwurst out of the can and slice as needed.
Or just pack it in a square left-over container, chill and slice.

 

[3riverschick]

Dragonlady,
My 6 Sussex pullets/cockerels are starting to go "light". Pale combs, not growing as they should. 2 months old. They are in a separate coop from the other youngsters. Books says they need more protein. But not meat . They are getting Southern States All Grain Meat Maker and water. How do I add protein without adding meat? Will sprouted oats do it? They started kicking the food out of the feeder 2 days ago, which the book says means they are looking for something not in the feed. This is the second bag of this feed. Before that, they were getting Purina Start and Grow.
Thanks for your help,
Karen

 

[aveca]

scrambled eggs its a complete food and complex protien..i have used scrambled egg with a tad of tuna time to time..combs stay nicer .stout..best while they are still growing. they dont need that much when they get older..i live in state park edge..the whole area is teeming with peeper frogs, salamanders ect..they make really good use ofthose.my australorp ate baby mouse he found out in the feild last summer...bluk!