Butchering During Molting?

[JoyLou]

I have 9 - 28 mo. old Plymouth Barred Rocks. The intense heat has caused them to once, again, molt. Before molting the hens laying had declined considerably. I'd get only 3-5 eggs a day. I thought maybe they had worms or mites (although no signs), so are treating them with a tad of Apple Cider Vinegar in their water, as recommended. I have a surrogate hen raising 19 chicks from the hatchery (her eggs did not become viable). She's doing an excellent job. They're growing rapidly and I do not have the room nor the funds (feed) to support 30 chickens (have 1-28 mo. rooster who will not be butchered). I've been reading it's not too late to butcher, as long as you brine the meat before freezing, and/or plan on using it for stew meat. However, I also read the meat isn't as tasty or nutritious during molting. So, is it okay to butcher during molting or a bad idea?

 

[Ridgerunner]

A lot of us thin our flock in the fall when they start to molt. That way we get the benefit of them laying until the molt starts and they stop laying, but we don't have to feed them when they are not laying.

The only downside I know of to butchering them while they are molting is that they have a whole lot of feathers growing back. Plucking is harder because of all those feathers growing back.

There are several ways to cook an old chicken. Coq au vin is the traditional French way for a tough old rooster. It works for hens too. I usually cook my old ones in a crock pot for 8 hours or so with lots of herbs and spices. The secret is that it needs to be cooked long and slow with moisture. Never bring the water to a full boil, just a slow simmer.

One thing to be aware of. Many of the recipes in modern cook books and online assume you are using the chicken you buy at the store. That is for 6 to 8 week old broilers. If you use those recipes you will probably not be able to eat the meat. It has to be cooked long and slow with moisture.

Good luck!!!

 

[Hummingbird Hollow]

I was just reading this article yesterday on different ways to cook "traditional" chickens. It is very interesting and informative, and probably will give you some good ideas.

Please post once you've cooked and eaten your first bird. My hens are coming up on their second fall. I don't know whether I'll be up to slaughtering them, since I don't have that many, and gave them all names, but at some point, if I wan't to continue to purchase new egg layers, I'll have to either re-home or do in the ones I have. https://www.backyardchickens.com/t/...ats-from-historic-chicken-breeds#post_3473262

 

[JoyLou]

I was just reading this article yesterday on different ways to cook "traditional" chickens. It is very interesting and informative, and probably will give you some good ideas.

Please post once you've cooked and eaten your first bird. My hens are coming up on their second fall. I don't know whether I'll be up to slaughtering them, since I don't have that many, and gave them all names, but at some point, if I wan't to continue to purchase new egg layers, I'll have to either re-home or do in the ones I have. https://www.backyardchickens.com/t/...ats-from-historic-chicken-breeds#post_3473262

We butchered 3 of the original cockerels at age 3 months. Butchering wasn't a problem. We learned from our mistakes with the first one, but the next 2 went without a hitch. Unfortunately, when ready to cook one of them from the freezer a while later, we thought it smelled 'funny' and was afraid to cook it, much less eat it. If we butcher the hens, we'll probably butcher at least 6 of them. It just seems a waste to put all that feed down them, then give them away, and not at least try to butcher (and eat) them.

 

[SIMZ]

I've wondered about butchering during molt as well. Thank you for asking!

 

[wyoDreamer]

Aren't the pin feathers a real pain if you butcher during molting? Would it be better to just skin them at that time?

 

[WinklerFarms]

Aren't the pin feathers a real pain if you butcher during molting?  Would it be better to just skin them at that time?

all of my own layers and any Roos get skinned, deboned and made into chicken brats. They are better than any johnsonville brat and healthier too. For regular eating chicken we raise and sell cx broilers and make sure to leave enough extras for ourselves.