Chickens for 10-20 years or more? Pull up a rockin' chair and lay some wisdom on us!

[Pozees]

i did not lose one bird. i did my final count of the birds today. well after the storm . the birds were in trees under things. smart birds. they even stood out on pasture in the darn hurricane. well so much for me being nervous.

once again bee was right.

the birds are smarter then.we think.

Hurray!!!

 

[Miss Lydia]

I think Al still gots what it takes to impress the ladies...what do y'all think?

1 Handsome DUDE I must say.

 

[Pozees]

I think Al still gots what it takes to impress the ladies...what do y'all think?

Hubba Hubba!

 

[chickachee]

I think Al still gots what it takes to impress the ladies...what do y'all think?

Hold me back!!!!!

 

[loanwizard]

Who did those songs? I got about 3,000 LP's, 78's, 45's, 8-tracks, cassettes, CD's up in the camp running the whole genres of music. You name it and it's probably here up in here somewhere.

Lionwizard, stop by and check out my piano(s) and Hammond Organ sometime. --BB

Bobby Basham
Tucson, Arizona

I know I am a car dealer but Lyinwizard.... Really? It's loanwizard

I would LOVE to get my fingers on your keyboard....

But.... it's a long way from Ohio to Arizona.... Alas!

 

[KnobbyOaks]

I'd like to ask a question. I have 8 6-week old pullets. I recently switched them to Purina's Start N Grow. I believe I'm supposed to provide grit, so I bought a bag of grit. When I opened the bag, I was shocked at what I saw. The outside of the bag says it's crushed granite and boy is it ever. They're to my mind huge pieces and I envision that going into my chickens' crop. Where would those huge chunks go to? They're surely not digestible. The chicks are not free ranging but my dirt is 100% sand so I haven't worried about it until now. Is this right? Should I set out this grit that is granite and bigger than anything else they eat?

Thanks, you can tell I am a new chicken owner and I love this thread.

 

[Fred's Hens]

Chickens fed a ration of 100% prepared, commercial feed do not need grit. The feed, in whatever shape; mash, pellets or crumbles is all just mush.

But, if you wish to feed whole grains, from time to time, providing some grit isn't a bad thing. They'll pick through and take the smaller pieces. No worries. Grit does come in varying sizes.

 

[KnobbyOaks]

Chickens fed a ration of 100% prepared, commercial feed do not need grit. The feed, in whatever shape; mash, pellets or crumbles is all just mush.

But, if you wish to feed whole grains, from time to time, providing some grit isn't a bad thing. They'll pick through and take the smaller pieces. No worries. Grit does come in varying sizes.

Thank you so much. I knew I'd get a straight answer here. As for whole grain, do Cheerios count?

 

[Nancygardens]

If you click ctrl and + button at the same time it makes print on your screen bigger.

 

[siroiszoo]

For Bee and others that take out 1 bird at a time...

How do you process your single bird for cooking? I guess what I'm thinking is that processing would be different if you're doing one vs a whole batch.

I've never done ANY, so I only have book knowledge. But most of what I've read and watched via video is for doing a large batch at a time.

Anyway... I'd like to hear direction, see photos, etc., for the process for a single if someone is willing to comment.

I have found this site very, very helpful whether I'm culling one bird or 10 birds: http://butcherachicken.blogspot.com/ Lots of pictures too! I feel like I am becoming quite skilled at it.

Sometimes, if I am culling just one bird, especially much older birds, sometimes I just skin them instead of blanching & plucking. And instead of cleaning out the carcass, I will filet the breast meat off the bone; sometimes I'll take the thigh & drumstick if they are meaty enough, but skip the rest of the steps.

Something else I've just recently picked up is that you should rest the meat 24 - 48 hours before cooking. Even if you freeze it back immmediately, you should let it rest in the fridge, after it thaws, for at least 24 hours before cooking. There's lots of opinions out there on that subject, but I am giving it a try to see if it really does helps make the meat more tender. I don't know. The logic makes sense to me and all butchers follow the same process. So there just might be something to that. Anyway, never hurts to test out a theory.