Freedom Rangers in Georgia - Spring 2012

[WalkingWolf1]

You should see the 'one-upmanship' going on over here. Especially on days they cannot be on grass due to rain (like today). The baby brooder is just too boring after seeing the 'big outside'!

We have a batch of FR that are just over two weeks and man do those young roosters fight. Beautiful, healthy birds that are growing really well and definitely "feisty". I have some young buckeyes in with them and the buckeyes do not back down. They come back at the rangers and, most of the time, will drive the ranger back. I'm thinking these buckeyes will be an "interesting" lot.

 

[wsmoak]

They are 11 weeks old today. ALL of them should now look like this, but unfortunately only half of them are done.

Twenty-six didn't sound like so many when I started this project, but DH hasn't been able to help as much as expected and my processing setup is still very inefficient. It gets better each time though! I'm aiming for six on Thursday and the last seven on Saturday and then I will be DONE.



-Wendy

 

[Life is Good!]

Beautiful presentation! Yeah, 26 didn't sound like much to me either - except when I realized there was NO WAY I was going to be able to fit more than about 4 in the fridge at once to chill out! Unless we have no other food in the fridge at the time. That's not likely to happen!

Good luck with the remainder. Have you noticed any difference in weights between these and your first batch? I'm wondering, as Beekissed said their cx didn't have any weight gain after a certain point - have you found that true with the FR? I'd rather not feed them if there isn't much benefit in size difference....

 

[wsmoak]

5.96 4.21 71%

7.24 5.35 74%
5.02 3.71 74%
6.08 4.41 72%
5.96 4.35 73%

Anecdotally, they are getting FAT. The ones I processed today have much more fat on the breast, around the vent and surrounding the organs than the first ones. The live-to-processed weight percentages are still good, so perhaps they're gaining more muscle along with the fat, but I'd still rather not see it.

Overall averages: 6.56 lbs after bleeding out, 4.40 lbs after processing, 67% live-to-processed weight (this is lower because I skinned the first batch.)

At $3.75 / lb, I've made $315 worth of chicken!

Seven more to go and I'll be done. I think I'll do them tomorrow and get it over with. Word to the wise: When using a rotary plucker, wear safety glasses and keep your mouth closed!!

ETA: ... and a hat. Definitely wear a hat when plucking. You do NOT want to know what I washed out of my hair afterwards...

-Wendy

 

[wsmoak]

... and I am DONE! (Well, except for shrink bagging them, but right now I don't want to look at or touch raw chicken. They can rest for a few days and then I'll do it.)

I went back to skinning the last three as my fingers couldn't take any more of the rotary plucker. It's awkward the way we have it set up and my hands keep getting in the path of the rubber fingers. Another thing to improve before next time. Happily, the drill seems to have survived the experience. I had my doubts.

The final averages... 6.36 lbs after bleeding out, 4.25 lbs after processing, and 67%.

ETA: The total processed weight was over 110 lbs -- so about $415 if I bought it at $3.75/lb.

For something different next time I am looking at S&G's Red Rangers http://www.sandgpoultry.com/redranger.html .

-Wendy

 

[Life is Good!]

Well done! $315 worth of chickens is no small change!

Thank you so much for the input regarding the extra time/feed for these last few. As I'll likely also process a few at a time (batch processing), I was curious to see your results. Just 5 weeks until I start some of ours. I think just 5 weeks - maybe less for some of these larger boys. They're getting fiesty - flying!, running, rooster behavior, chasing bugs - boy, life is good here! Didn't realize how my screen name would translate into chicken-reality!

Thank you so much for all your insight and information. It's been so helpful!

 

[wsmoak]

I took the time to do a proper roast chicken tonight -- garlic, fresh rosemary and lemon inside, salt and pepper, butter rubbed on the skin, potatoes and carrots in the pan, 450F for an hour.

Oh. My. We will definitely be doing this again.

(We've eaten a few already as 'salsa chicken' -- breast and leg/thigh in the crock pot with chunky salsa, add cumin and lime at the end. Shred and serve with rice, pinto beans, cheese, tortillas, etc. Those were good, but with all the other flavors, you couldn't really taste how different this chicken is than the commercial stuff.)

-Wendy

 

[Life is Good!]

Wendy - you're making me drool into my keyboard!!! Can you hear my stomach growling? Breakfast was a long time back and it's not yet lunch....

Sounds delicious! 4-5 more weeks for mine over here. If you keep posting recipes like this, it'll only be 3 weeks!