How to check individual laying amounts

[BroodyMama1]

^^^ THAT is a great idea for those keeping only hens, rotating breeds like that. I'm using "year" tags in the form of 4" zip ties, new colors each year on the left leg, right leg used for identification w/i breed, but I'm busy building a personal barnyard mix so I don't need to keep replacing the whole flock, just bring in new genetics periodically.

We only get hens and we get 1 of different kinds of breads. In the laying group we do have 2 EE but they have completely different colors plus one is 4 and the other will be going on a year. Then our new ones from the summer we got 2 polish but they are different colors from each other too. This is how we know who is who.

 

[BroodyMama1]

Hence the soup. Soup forgives all.

Ok so like chicken noodle and chicken n dumplings. Awesome.

 

[HappyDuckie]

I’ve heard that “old” chickens don’t taste/cook well. Is this wrong?

Old chickens taste the best. Very flavorful. They need to be cooked longer so they aren't tough, though.

 

[JacinLarkwell]

I’ve heard that “old” chickens don’t taste/cook well. Is this wrong?

A lot of people claim that if you let it rest, it still tastes good. So far the only bird I can't bring myself to eat is the 8 year old male I had to cull today

 

[ackie]

I considered tagging all my new birds but there are just too freaking many, so I only tag birds that I absolutely wont sell.

 

[ackie]

A lot of people claim that if you let it rest, it still tastes good. So far the only bird I can't bring myself to eat is the 8 year old male I had to cull today

I'm sorry for your loss.

 

[JacinLarkwell]

I'm sorry for your loss.

Thanks. He wasn't handlable, and I needed a fresh male that didn't look like he was thrown through a washer and plucker, so unfortunately I needed to move him along.


Some people in the meat forum might have recipes for older birds

 

[aart]

I’ve heard that “old” chickens don’t taste/cook well. Is this wrong?

Old hens are delicious.
I rest cleaned carcass in fridge for ~4 days,
then pressure cook for about 40 minutes,
remove meat and return rest to pot for a couple hours for great broth.