California - Northern

[debs_flock]

His comb looks bigger every morning! I'm glad we could get the little dark one. Her comb hasn't grown at all. YAY! Too bad the other little white one had been spoken for.



She's looking good!

Do these guys look familiar?



I think the judge fits right in with the frizzled look!

Awwww, two of my babies, thanks! I can't get a picture of them on the show table, since I'm standing there!

Deb

 

[chiqita]

I roast my marans. Silkies just do not make size. I have also roasted barred rocks and welsummers. The french want more yellow fat under the skin for a roasted chicken.

They recommended breeds I have never heard of on the best chicken thread on chow chat threads for people in France.

Sadly no cone heads posted on that thread....

Also those baby sera as are too cute for school!

 

[Chickengirl1304]

Black Australorps. They are a smaller version of the Oprington. They are one of my favorite breeds.

Favorite for what reason? Eating or egg laying?

 

[PetRock]

I roasted a Silver Penciled Plymouth Rock Cockerel and a Langshan cockerel. They were around 19-21 weeks and both were delicious! The SPPR had quite a bit of very yellow fat. That is supposed to be the good kind of fat, I guess. BYCer thorleif on the Langshan thread lives in South Wales and has been raising LF White Langshans for years. He says that he prefers to wait until his cockerels are 13-14 mos old because their breasts are more filled in by then. He roasts them and says that no other breed has such fine and tender meat. He also roasts his six year old hens and says that they are very tasty! He does make sure that his chickens all get greens and he also feeds them milk.

Langshans are a very slow maturing breed and I've seen that with the flock that I'm building. At 20 weeks, they had breast meat but, at 40 weeks, you wouldn't believe how big my boys are! Some of them that would have been culled at 20 weeks because they weren't deep enough in the chest have filled in and made the cut!

 

[ronott1]

Quote: I have not eaten one yet! Likely will this year though.

Other than the one that had a ruptured liver, they have been the healthiest of all of them. They are friendly but not too much. They hold their own against the other breeds an yet do not attack the other chickens. They are 2.5 years old and still lay a lot of eggs too!

One important thing about them--they do well in the heat. Plus they look so pretty with a green sheen when the light hits them. For those living in the city, they are quiet. They do make noise when they lay an egg, but they do not squawk like some of the others.

 

[tommysgirl]

I am likely going to be eating a AL/Barnyard Mix or two...I will let you know what I think.

I have eaten Naragansett and Burbon Red Heritage Turkeys and there is no comparison to those horrible broad breasted commercially farmed things.

All you need is olive oil and seasonings rubbed into cavity and all over it. Roast it and yum! I bet it would be amazing brined but I haven't done that yet

 

[chiqita]

OK, I have an exploded egg problem. It looks like one went boom under one of my broodies . Any idea how to clean the remaining eggs without killing them?

 

[ronott1]

OK, I have an exploded egg problem. It looks like one went boom under one of my broodies . Any idea how to clean the remaining eggs without killing them?

I would use a light bleach solution. Check though--ammonia may be better.

 

[PetRock]

I would use a light bleach solution. Check though--ammonia may be better.

What about an Oxine solution? It can be taken internally and is supposedly more effective than bleach.

 

[JerseyGiantfolk]

Has anyone noticed that we're a top posting thread of the past 30 days, past week and past day?