Bob Blosl's Heritage Large Fowl Thread

[punky rooster]

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[CharlieVoda]

Scott you might want to check on a local butcher shop or meat market as we call them in MN. We have 2 in the area that will process birds. One charges 3.00 the other 2.25 per bird. In my opinion I can not do a bird that cheap myself. They butcher, pluck, wash, bag and freeze if we want them frozen.

We did 40 light brahma at 30 to 32 weeks old and they weighed an average of just over 7 lbs after processing. Some pullets were in the 6 1/2 range with some cockerels coming in at just over 8 lbs. They are excellent slow cooked. We eat them roasted as a meal or cook and make stew or soup.

Keep putting the Vaseline on those combs and the birds will be alright.

That chicken soup would be real tasty with the cool weather all you folks are having. We have just under 60" of snow so far this winter and it should be about 20 below zero windchill again this weekend. I feel bad for all of you folks because we are used to it and have the equipment to deal with it up here in tropical Minnesnowta.

Good luck with the birds
Charlie

 

[Addicted2Quack]

I took a picture of a group of RIR Pullets I raised in 2010. They just started laying.

 

[catdaddyfro]

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yeah that method is called pithing and works well with killing cones

catdaddy

 

[Schweiger]

I skin any bird I butcher. From quail to chickens. It is so easy compaired to boiling and plucking and all of that hard labor. After you kill the bird you make an incission from the top of the breast bone to the bottom and you peel the skiin of the meat. Once you learn how to do it right it like take a jacket off the bird. Takes all of a few minutes from kill to finished gutting. sorry but I had to add my 2 cents.

I love this thread though. I have bantam dominiques and delewares and I will have to do some great record keeping and breeding so they look as good as some of their LF counterparts. I have a dominque rooster that will help me but it seems I have years to go till I get on some of your guys and gals level. I will keep on reading so that I can learn all that I can.

 

[jenjscott]

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.I've heard this before, do you know the reason behind it?

 

[jenjscott]

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Beautiful birds, Addicted

 

[X2Farm]

Just wanted to stop by and say I really appreciate yall taking the time to be so thorough with posting all the information, advice, opinions, etc. Reading and soaking up as much information as I can get my hands on, and yall are a big help in explaining things. I'm only just getting started, but hoping I can do the breeds right.

A big THANK YOU!

Nicole

 

[cgmccary]

I haven't read this whole thread just some here and there. I did notice a few pages back some concern about what constituted a heritage large fowl. The American Livestock Breeds Conservancy (ALBC) has a Heritage Chicken Definition that I like (and I apologize if this has been pointed out somewhere previously, but worth reiterating here), briefly:

Heritage Chicken must adhere to the following:

(1) APA Standard Breed: must be from a parent and grandparent stock of breeds recognized by the APA prior to the mid-20th century (so a breed in the SOP prior to 1950) whose genetic line can be traced back multiple generations and with traits that meet the APA's SOP for the breed -- produced and sired by an APA Standard breed.


(2) Naturally mating: reproduced and genetically maintained through natural mating.

(3) Long productive outdoor lifespan: must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.

(4) Slow growth rate: . . . must have a moderate to slow rate of growth, reaching appropriate market weight for the breed in no less than 16 weeks.

Terms like "heirloom," "antique," "old-fashioned" and "old timey" IMPLY "heritage" and are understood to be synonymous with the above definition.

Good thread.

Christopher McCary

 

[fowlman01]

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.I've heard this before, do you know the reason behind it?

If you can stick them in the brain area, the feathers come off easier. (Through the roof of the mouth}.

Walt