BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[NanaKat]

Going to candle the Pekin duck and Turken eggs this evening. I had added a few Wyandotte and Delaware Bantams eggs to fill the empty spots in the egg turner too.

. I removed a stinker yesterday so hoping there are babies developing.

 

[DesertChic]

Agree with Oshun55555 that there is no difference in the procedure.
Older hens are better for noodles according to my MIL.
I have brined, roasted, pressure cooked, crock pot cooked and canned hens just like the cockerels. A tip I got from the same sage woman is that the many yolks you will find can be rinsed in salt water and frozen or cooked...her buttermilk custard pies were always a treat when a hen was butchered.

Now THAT'S interesting!

 

[DesertChic]

Going to candle the Pekin duck and Turken eggs this evening. I had added a few Wyandotte and Delaware Bantams eggs to fill the empty spots in the egg turner too.

. I removed a stinker yesterday so hoping there are babies developing.

Good luck!

 

[oshun55555]

Quote: They are. These hens are they still laying? If they are you will find eggs or rather yolks (sometimes you will find a whole egg inside). If you have killed a rooster successfully you can do a hen no
problem. Think of it as a new adventure that adds to your chicken knowledge base.

Agree with Oshun55555 that there is no difference in the procedure.
Older hens are better for noodles according to my MIL.
I have brined, roasted, pressure cooked, crock pot cooked and canned hens just like the cockerels. A tip I got from the same sage woman is that the many yolks you will find can be rinsed in salt water and frozen or cooked...her buttermilk custard pies were always a treat when a hen was butchered.
I like to poach them to the point they are a little firm on the outside and lusciously oozy on the inside, salt pepper and a pat of butter, dip the toast in, and it feels like you died and went to heaven. ,

 

[CanadianBuckeye]

What looks like beef, smells like beef, and tastes like beef?



Goose. Seriously.

I cooked some goose meat from one of my culls yesterday. It went into the slow cooker with onion, garlic, mushrooms, salt, pepper, and a splash of sherry (I was surprised to find no red wine in the pantry). It didn't turn out as tender as I would have liked (probably the lack of fat). Everyone ate it and enjoyed it.

Now, here's the key part. EVERYONE liked it. My elderly mother-in-law, a born and raised city girl, lives with us. She won't eat our eggs (they smell funny), she won't eat our chickens (unsanitary), she won't eat our ducks (gross), but she ate the goose AND she liked it. We told her it was goose, I swear, but apparently she didn't believe us and ate the "beef roast" that I served. She had no clue that it wasn't beef... and we aren't gonna say a word.

Now that's very interesting. I would have thought goose tasted like duck.

 

[Kassaundra]

I thought duck taste and texture was remarkably like beef too. I don't think I have ever eaten goose.

 

[Sugar0323]

I'm going to follow this thread. We are new chicken owners but we purchased ours with the intent of raising a small flock to breed for eggs and meat as well. I do insane research online but first hand experience is always better.

 

[lpatelski]

I'm going to follow this thread. We are new chicken owners but we purchased ours with the intent of raising a small flock to breed for eggs and meat as well. I do insane research online but first hand experience is always better.

Welcome to the Loony Ben. We create mad science projects and post late at night so others will be jealous of our results.

 

[Sugar0323]

Welcome to the Loony Ben. We create mad science projects and post late at night so others will be jealous of our results.

One of the most delicious looking science projects I've seen. Haha

 

[lpatelski]

One of the most delicious looking science projects I've seen. Haha

Speaking of mad science projects...

https://www.facebook.com/video.php?v=248702448819673