BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

Oh my, he really is a magnificent giant!!! Sorry to hear about your hatching issues hope things improve, he really does sound like such a remarkable rooster!

I am constantly grateful for Hansel, and he really is something special. Yesterday he jumped up onto my lap, leaned in as close to my chest as he could until I wrapped my arm around him. Then he laid his head on my shoulder and fell asleep while I stroked his back. I had his full weight resting on my arm and he was OUT. And yet as soon as as he heard even a hint of distress from one of the other birds in the flock he was down in a flash to protect them, herding the girls towards safety while keeping a wary eye on the sky. Who ever expects to have an experience like that with a rooster?

As I mentioned above though, this breed really struggles with the heat out here. I've already brought my Biel flock into the house to hang out in my bathroom to cool down so I don't lose anymore to heat stroke, and this is after providing misters, cool moist ground, a flowing stream of cool water, frozen water bottles, and even air conditioning in their coop.
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Because I love them so, they're worth the effort since this small flock has become the family pets, but it gets a bit tedious.
 
Jules,
You are the best, what a wealth of knowledge.

Christine,
Check out my link "Dundee Lap Dance" in my signature, its on youtube if you haven't seen it already. He would put his girls to bed and then fall asleep on my lap. Reminded me of your rooster.
Kurt
 
I think with small roosters like the one in the vid, this method would work just fine, but with something like my big ol' boys one would need another set of hands to help hold all that bulk while the finer work was being done. Though I have seen vids where they were AI ing turkeys and they just held them between their legs so they could work with both hands on the nether parts.
 
As promised, here's that super-fatty bird I butchered a week ago. I wound up brining him for nearly a full week, then stuffed him with Vidalia onions and apples, dry rubbed him and finally slow-roasted him in white wine for five hours. There wasn't a tough piece of meat on him, but it was all deliciously flavorful.

In the "before roasting" photo you can see part of his fat roll at the cavity opening:



And after:
 

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