That is my mutt Blondie. Yes I am usually more creative with my dog's names than the chicken's names but she came with that name. It suits her color but she is not your "typical blonde"cute dog in the pic!

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That is my mutt Blondie. Yes I am usually more creative with my dog's names than the chicken's names but she came with that name. It suits her color but she is not your "typical blonde"cute dog in the pic!
Quote: Yea, I understand, the smartest dog I ever owned was named "Goofy"!!
I'm not the best one to ask. I don't let my broodies keep their chicks; I swipe them as soon as they are fluffed, and if any remain, I put those in the incubator for a few days for stragglers. ANd the hen goes back to the flock.![]()
Arielle, I just have to laugh. I am thinking incubator but of the natural sort.![]()
Now do you think I could split it in half using hardware cloth and use it for two broodies or do you think it is really only big enough for one considering they will need a little room once the eggs hatch?
Quote: I've been having crazy thoughts.
How to build a plywood incubator using the special draw slides. Of course the draw slides cost about $50 each pair. But my brain is tinkering for solutions.
Great job!!!
Duck CAN be very greasy AND is very rich...tastes wonderfulllllll! if cooked right, not sure what THAT is, I think fried is good but that grease better be really hot to not ADD to the greasy effect .Makes a great broth so makes a great gumbo/soup or Dressing too...has to be young to fry. I love duck but can't each much of it due to how rich it is.Yeah my yard is a muddy mess from them. They stink, and there's standing water in there from all the splashing = biting bugs!
They were a giant butt pain last winter, too, with frozen waterers, icicles, slippery run... Unfortunately I don't love them enough to do that again this winter (winter = approx 6 months of freezing temps here). I'll be probably keeping 2 for now (for my giant pumpkin project, I need their poo) and then those 2 will bite the dust later in Fall. More room for chickens, hahaha.
Hopefully they're good and not greasy, that would be tragic.
Quote: Roast duck with crispy skin.................YUM![]()
Deb
for regular duck you should pierce the skin so the extra grease runs off.. but save it.. cause it's wonderful for cooking potatoes!Duck CAN be very greasy AND is very rich...tastes wonderfulllllll! if cooked right, not sure what THAT is, I think fried is good but that grease better be really hot to not ADD to the greasy effect .Makes a great broth so makes a great gumbo/soup or Dressing too...has to be young to fry. I love duck but can't each much of it due to how rich it is.