samanthaoverton
🐔I speak fowl language 🐔
Hey thanks about the info on moulting..between you and 3killerbs I'm good to goIf you process them and want to pluck, rather than skin, wait until the molt is complete, as the incoming pin feathers are impossible to pluck.
That is the truth. We've started pressure canning the meat off of our old layers and those cans of meat are awesome in soups, burritos etc. The bones make incredible broth. That is the biggest reason why I butcher, rather than sell, older hens. My husband considers the meat (and chicken fat) to be irreplaceable in terms of good eating.
