California - Northern

[BCollie]

I want a Pita Pinta now.

 

[SpringPeeper]

My husband went to church alone, I stayed home with the kids on the slim chance that someone decided to zip while we were gone. Still three pips, the super-waxy-egg chick is chirping like mad, I can't hear if the other two are.

 

[SpringPeeper]

I want a Pita Pinta now.

I know! The chicks are super cute, but the descriptions of the adult hens is what I think is finally getting to me. I swear, every time I knock a breed or two off of my list of birds I want to own, this thread adds one on!

Goodbye, Polish and probably Houdans, hello Pita Pintas.

 

[chrissyr]

I want a Pita Pinta now. 

I know and I don't have room , but that's was coop building is for

 

[Audio51]

Quote: Thanks Ron....I will see what I can find. @SpringPeeper .....I think I am just trying to find an excuse to avoid dispatching this one. If it were for meat I would have no problem, but one that is only a youngster and so small will be much harder.....

I took new pictures today. I took these from the top so that you can see the pita Pinta pattern.

They are ADORABLE!!!

I want a Pita Pinta now.

I would too....put my Mott AM chick look like that too so I guess having them is like taking Metadone for a herion addiction....

 

[chrissyr]

Is anyone having any processing seminars soon? I have a few young ones, won't be ready for a couple months . Then I'll have a gazilion to process in about 4 months .
I heard that skinning is even easier.

 

[ronott1]

Is anyone having any processing seminars soon? I have a few young ones, won't be ready for a couple months . Then I'll have a gazilion to process in about 4 months .
I heard that skinning is even easier.

I will need to process one or two in a month. I do have four little Partridge Penes and will be keeping one of them so I will have some in four months too.

Skinning is not as easy as you think. I can pluck them faster but then again I plucked my first chicken when I was in Grade School.

If skinning, get a skinning knife.

 

[SpringPeeper]

Thanks Ron....I will see what I can find. @SpringPeeper .....I think I am just trying to find an excuse to avoid dispatching this one. If it were for meat I would have no problem, but one that is only a youngster and so small will be much harder.....

Oh, I know... I've definitely gone overboard trying to keep injured/disabled youngsters going, and sometimes they do surprise you. Sometimes there isn't one totally 'right' answer when it comes to things like this.

 

[juststruttin]

Well....this youngster with the injured leg is going to lose the entire foot I think. The toes started to atrophy and are clearly dying. I was hoping the foot itself would be OK and it could use it for balance but it is not looking like that will be the case. Looks like it will even lose a little bit of the lower leg....basically everything below the wound. I still don't know how the injury even occured.

Has anyone had any experience with a 1-legged chicken? I imagine they could be kept alive, but what would the quality of life be? Right now it is doing well and seems happy enough. It is eating, hopping around, etc But it could not scratch around in the dirt like a normal chicken. It is one of the 2 mottled AM and from my experience most of them tend to be on the lighter end of the scale as far as LF go. I am trying to decide whether to just cull now or to let it grow a bit and cull when it is big enough to make use of the meat. It has always been the smaller of the 2 that hatched from that clutch so I don't know if it sill ever put on much size.

Sorry to hear about your chicken. If you are creative you could try making it a prosthetist leg. Here is a link to a design
http://www.oandp.com/articles/2006-01_09.asp

 

[SpringPeeper]

Is anyone having any processing seminars soon? I have a few young ones, won't be ready for a couple months . Then I'll have a gazilion to process in about 4 months .
I heard that skinning is even easier.

I'm a cheater. I use scalding to get rid of a lot of feathers, pull the big tough ones that remain, then pack them for the freezer with the gnarly little fluff on. I just singe that off before cooking.