Heritage Large Fowl - Phase II

[MagicChicken]

I went to the Gold Coast Poultry Fanciers 2014 California Classic, yesterday. Every time that I go to a show, a different breed or variety catches my eye. This time, I was really impressed by the heavy weight class of ducks. The size of many of the large fowl continues to amaze me. The Orp, Sussex & Brahma males were in double coops and filled the space. My favorites, this show, were the Light Sussex.

I tried taking pictures of some of the breeds that you all might like, but I'm really bad at getting good chicken photos. None of them would pose for me either. Bear in mind these birds all looked way better in person! The New Hampshire cockerel's photo didn't turn out at all, but he placed Reserve American BV BB.

Java pullet BV BB

Can you tell me who owned the Black Java pullet?

 

[hellbender]

I envy you the benefit of the commercial grinder. Though cooking under pressure is also supposed to improve the softness of the bone and make it more digestable-- perhaps I am mixing that up with the time then spent on the shelf post canning. ( I just started canning chicken for us, not the birds, lol, and have not yet tried the jars with the bones included. )

Meat is too often overlooked as an imporrtant ingredient in feed for fast growing omnivores. I asked at the butchers about any unclaimed deer brought in for cutting, but she already has a list of folks to call, darn.

I have an 'IN' with WV DNR and they are glad to have rid of them...one caveat...I take them all regardless of condition. It can be messy but well worth it.

I cook the meat for about 10 minutes in an industrial pressure cooker...let it cool enough to fork out the half-done meat, then cook the bones on high pressure (15 pounds psi). After the bones have been softened, I add the meat again and cook it for another 15 or 20 minutes. Looks... smells nasty but....the chickens would commit murder for it!

 

[TeaChick]

As far as I'm concerned, eating right is everything! Sure, I buy the occasional pizza but leave sodas and sweets alone. I drink raw goat milk, and buttermilk, eat goat cheese of all types as well as yogurt. I do drink very moderately but usually home brewed beer or wine.

And..I eat lots of eggs and chicken.

A good roasted capon is hard to beat.

If it weren't for arthritis in damaged bones and joints...I'd feel like 35 instead of 65! lol

I eat about like that too (except I add dark chocolate for dessert most nights and I don't brew my own beer or wine) and I feel 35 too!!!

I guess that could have more to do with being born in '78, but....

We almost never get sick too.
Eating right isn't everything; chickens and children keep me active. =)

 

[hellbender]

I eat about like that too (except I add dark chocolate for dessert most nights and I don't brew my own beer or wine) and I feel 35 too!!!

I guess that could have more to do with being born in '78, but....

We almost never get sick too.
Eating right isn't everything; chickens and children keep me active. =)

 

[TeaChick]

I don't feed 'em straight blood...it's PART of their daily diet. Their stool looks like regular chicken s**t...even a bit smaller than some I've seen.

Not directed at hellbender, but to everyone:
Since I started feeding layer rations (16% protein), my chickens' poo piles are getting larger and some are getting looser (others seem to be nicely formed like when they were getting fermented food). My question is whether their poo is larger b/c of more waste or what?

They refuse to eat the layer feed fermented (any tips on getting them to eat that would be nice too).

Also their laying is through the roof the last week and their eggs are getting bigger, but I've been feeding the pellets for a month.

 

[TeaChick]

 

[gjensen]

I went to the Gold Coast Poultry Fanciers 2014 California Classic, yesterday. Every time that I go to a show, a different breed or variety catches my eye. This time, I was really impressed by the heavy weight class of ducks. The size of many of the large fowl continues to amaze me. The Orp, Sussex & Brahma males were in double coops and filled the space. My favorites, this show, were the Light Sussex.

I tried taking pictures of some of the breeds that you all might like, but I'm really bad at getting good chicken photos. None of them would pose for me either. Bear in mind these birds all looked way better in person! The New Hampshire cockerel's photo didn't turn out at all, but he placed Reserve American BV BB.

Java pullet BV BB



Light Brahma cock CH Asiatic BV BB



Orpington cockerel Reserve English BV BB


Light Sussex Cock RV RB


Light Sussex Hen BV BB


Catalana Cock


Catalana Pullet BB


Australorp Best English BV BB

Thank you for sharing the photos. Especially of the Catalanas. Do you know if they belong to Bridget or Jay?

 

[NanaKat]

Beautiful birds...thank you for sharing the photos

Hellbender, you must have a heck of a food prep kitchen!

I'm setting up the Cochin pens,this week....we have a run of days in the 60s for daytime temps.... And hatching LF Wyandotte and Bantam Delawares.

 

[Arielle]

Quote: Bet they do!!

How long at 15 psi?

Have yoy tried lightly freezing the carcasses before grinding??

Quote: x2

 

[capayvalleychick]

Can you tell me who owned the Black Java pullet?

Thank you for sharing the photos. Especially of the Catalanas. Do you know if they belong to Bridget or Jay?

I don't know who any of the birds belong to (except the NH) ... maybe @fowlman01 knows?