California - Northern

[zooweemama]

the brownie is my oldest camera, but i also shoot sometimes with my grandfather's Rolleiflex (from the 1930s), and most recently got a Crown Graphic from the '50s. also all of my polaroids & the Hasselblad manual cam are from the '60s.

all the various cams i mess around with are collected here: http://www.flickr.com/photos/lawatt/collections/72157594588133823/

a couple more snaps:


the two cream legbars: speedy, who's 4-5 weeks old & looks like she'll have a small crest, and amelia, who's 7 weeks & no crest



but amelia has a HUGE tail!

That is awesome to have so many sweet cameras at your disposal! I am impressed! your chickens are looking so wonderful too!

 

[lawatt]

and just a few more:



the two basques, baby and eleanor, now 7 weeks old



baby showing the 5-week old isbar cockerel (sigh) who's boss



my one australorp, daisy -- very shy, but her feathers are SO gorgeous, incredibly velvety black with lots of green



anna, one of the light sussex girls, keeping a piece of tomato from daisy



anna with her sister jane



all seven of the big girls, chasing bits of tomato

 

[zooweemama]

and just a few more:



the two basques, baby and eleanor, now 7 weeks old



baby showing the 5-week old isbar cockerel (sigh) who's boss



my one australorp, daisy -- very shy, but her feathers are SO gorgeous, incredibly velvety black with lots of green



anna, one of the light sussex girls, keeping a piece of tomato from daisy



anna with her sister jane



all seven of the big girls, chasing bits of tomato

Wow they all look really good. Love the Sussex especially and the basques!

 

[Happy Chooks]

Stop reading here if you don't want to read me candidly talking about processing chickens.

For those of you that process your own chickens- for the 'kill' shot do you prefer to break their necks (broom handle one of my books said) or slit the neck and drain? I have read that some people will start plucking while the body is still warm and can get the majority of the feathers out without scalding. What say you? Thanks!

We do it the same way Deb described, but we use a hatchet with 2 nails in a stump to hold their heads. We've looked into the killing cones, but haven't done it that way yet.

Soap is key and keeping the water hot. Definitely have the water ready to go. Plucking isn't hard at all if the bird is properly scalded.

When you start to gut them, make sure you don't nick the bowels. I slit close to the rib cage and then bring it down enough to fit my hand in. Once you have the cavity open, you can reach your hand inside and loosen everything off the rib cage and pull towards you. (warning, it feels creepy with it all warm in there) It will all come out as a big blob - then you can cut around the tail/preening gland and get it out of your way. Keep any organs you wish to keep. (my dog gets mine after they are cooked) Once you get the guts out, you will want to reach back in for the lungs - they really stick to the rib cage.

I soak mine in a pot in the fridge for a day or 2 before freezing them - I've read it helps with the stiffness of rigor mortis.

Quote: x 2

x3

 

[Disco Hen]

Hi everyone! Hope all is well, I haven't been on here for a really long time!

 

[ronott1]

Hi everyone! Hope all is well, I haven't been on here for a really long time!

Welcome Back!

I am happy it is Friday!

 

[zooweemama]

My daughter loves the chickens. She is 6 and says she wants to be a cowgirl and she wants to have 2 goats, 2 cows, 2 horses, 2 geese, 2 ducks and a bunch of chickens. (all the pairs are boy and girl pairs so they can have babies) She better marry a country boy or she may not get all this! LOL


Have a great weekend everyone!

 

[zooweemama]

Hi everyone! Hope all is well, I haven't been on here for a really long time!

Hey I remember you! Welcome back!

 

[zooweemama]

We do it the same way Deb described, but we use a hatchet with 2 nails in a stump to hold their heads. We've looked into the killing cones, but haven't done it that way yet.

Soap is key and keeping the water hot. Definitely have the water ready to go. Plucking isn't hard at all if the bird is properly scalded.

When you start to gut them, make sure you don't nick the bowels. I slit close to the rib cage and then bring it down enough to fit my hand in. Once you have the cavity open, you can reach your hand inside and loosen everything off the rib cage and pull towards you. (warning, it feels creepy with it all warm in there) It will all come out as a big blob - then you can cut around the tail/preening gland and get it out of your way. Keep any organs you wish to keep. (my dog gets mine after they are cooked) Once you get the guts out, you will want to reach back in for the lungs - they really stick to the rib cage.

I soak mine in a pot in the fridge for a day or 2 before freezing them - I've read it helps with the stiffness of rigor mortis.

x3

Thank you- that is helpful too! I'm hoping I don't feel overwhelmed halfway through lol.

 

[MonsterClucker]

The pictures are gorgeous you guys!