Update on the Barbezieux dinner. These birds have the darkest meat I've seen on a chicken before. Compared to RiR, BR, and Bielefelder it is the darkest. Has a very strong flavor to it. I can see how some may not like it if they don't like dark meat cuts. I seasoned the carcass well with "Slap-Ya-Mama", roasted at 325 uncovered for three hrs. with the RiR for comparison. The Barb was overcooked and dry compared to the RiR. They are very lean, had little fat when butchering. These birds were 10 months old at butchering and very tough and chewy. I let them rest two days on ice before cooking instead of the normal three so that may have made a little difference in the texture/toughness of the meat, but I think they need to be harvested at a younger age. Next time I cook one I'll roast covered for the majority of the cooking time.
I need to set up the small coop for them, but this rain, y'all. 
Hope all is well now that we have dried out a bit! I have a question for you chicken experts.. I currently have a pullet that has been acting lethargic for about 3-4 days. She will pick at her food and drink water but just not being a "chicken". I separated her from the flock, she was confusing me because she'd be weak and laying down like she was exhausted and then she'd jump up and walk around like nothing was wrong for about 15-20 minutes or so then back to laying around.. no other symptoms. Normal looking stool, no snotty nose or congestion.. I'm dumbfounded. So I'm thinking impacted crop or sour crop, her crop is not abnormally large no sour smell coming from her mouth. Starting today I'm treating it like sour/impacted crop. Can someone give me any advice on what I'm dealing with..? I'm at a loss. Thank y'all!
