BYC Café

[DobieLover]

The second time I felt a little more guilt, but it was a learning lesson. Can't let your guard down and get attached.
We aren't buying store chicken now though.

I am having a hard time picturing doing the deed with the 2 boys Barb hatched. I can't get past the thought of them talking to you while you are about to kill them. Or looking in their faces.

 

[igorsMistress]

I bet the turkenxbresse will be very tasty!

We'll see what kind of attitude he has and how big he gets. I've heard Dorkings are good eating too.

 

[igorsMistress]

Is it far better, IM? I'm wanting to do this as well.

@penny1960 I hope you get into the doc and no pneumonia.

I'm just starting out. The cockerels we've processed were all less than 26 weeks, Turken mixes. They weren't as fat or meaty as the chickens you get at the grocery but they weren't designed to reach market weight in 9 weeks.

The taste is different. I haven't roasted one yet but we had tacos with dark meat and soup with the white. Both were very good. I made soup stock and it's fantastic. I'm going to brine and roast one this week.

Dorkings were meat birds in the past but not fast growers, they have a large breast on a short keel. Red Rangers are popular to raise in place of Cornish X for meat, are fast growers and have a smaller breast. The breeders goal is a large breasted fast growing bird with a longer keel. He also has Turkens in his flocks.

I have Turkens because they have less feathering, a huge plus for my climate and it means less plucking for the table. By Spring I should be able to make some decisions on keepers vs culls and process the different varieties.

Wiw, sorry for the novel!

 

[pennyJo1960]

all Kinda interesting

 

[igorsMistress]

I am having a hard time picturing doing the deed with the 2 boys Barb hatched. I can't get past the thought of them talking to you while you are about to kill them. Or looking in their faces.

I take them off the roost in the dark, keep them in a cage with a blanket over the top to keep them calm and quiet. Once they're in a cone upside down they're quiet and calm as well. Hubs cuts the head off, no looking them in the face and no talking.

I'm not saying it's easy. It definitely brings home that your food was once a living thing. It's also something I never thought I could do. I still haven't done the killing myself but I'm going to make myself do it next time, at least once.

 

[drumstick diva]

Maybe blind folding the chicken and yourself would make it easier

 

[Meg-in-MT]

I'm just starting out. The cockerels we've processed were all less than 26 weeks, Turken mixes. They weren't as fat or meaty as the chickens you get at the grocery but they weren't designed to reach market weight in 9 weeks.

The taste is different. I haven't roasted one yet but we had tacos with dark meat and soup with the white. Both were very good. I made soup stock and it's fantastic. I'm going to brine and roast one this week.

Dorkings were meat birds in the past but not fast growers, they have a large breast on a short keel. Red Rangers are popular to raise in place of Cornish X for meat, are fast growers and have a smaller breast. The breeders goal is a large breasted fast growing bird with a longer keel. He also has Turkens in his flocks.

I have Turkens because they have less feathering, a huge plus for my climate and it means less plucking for the table. By Spring I should be able to make some decisions on keepers vs culls and process the different varieties.

Wiw, sorry for the novel!

No! Jeez, thanks for taking the time to write about your experience. This is the main reason I never let me hens sit, because I knew I'd have to deal with it somehow. So, two beautiful home grown cockerels and a hatchery a-hole that needs to go. I've got a bruise the size of a silver dollar on my thigh where he got me Sunday. Cheap shot Charlie, indeed.

 

[pennyJo1960]

Think like old folks home this bird is going to bed see ya in the morning

 

[drumstick diva]

goodnight penny

 

[Shadrach]

Good morning Cafe.
Coffee is made.
Pissing down here. Already soaked.