Marans Thread - breed discussion & pictures are welcome!

[Missa Chickabee]

I don't know this,but maybe some of his foot feathers got pulled out? He seemed to be hiding from the girls today.

 

[desertmarcy]

our marans loved the huge cucumbers that got away from us in the garden and spent alot of time picking at them! Can one print off the thread to save posts just like regular printing?

I cut and paste info from threads that I want to save for reference into a Word Document. Then it is all in one place. I might title it "Notes from Marans Thread" for instance. I can then organize the info into categories, like feeding tips, breeding tips, etc. If I don't save something right away, I have a very hard time going back to find it.

 

[desertmarcy]

I've done both Christie, but the best I've found is to brine them whole then cut them into drums, thighs, and etc, then freeze. The quality of the texture and etc is much better.

How much salt to water do you use for your brine? Are you using anything else in the brine except salt (seasonings or anything)?

 

[Christie Rhae]

Quote: I just sorta guessed. I put about 2 tablespoons kosher salt in maybe a gallon of water. Well it was enough water for 4 birds to lay in partially submerged. I flipped them every few hours to make sure there was even soakage. lol

 

[heath_elisha]

Ouch that looks painful. I would suggest treating it for infection..... whatever may be causing it.... That's alot of swelling.

 

[gilavina]

How much salt to water do you use for your brine? Are you using anything else in the brine except salt (seasonings or anything)?

the basic recipe I was given by a relative is 1 cup kosher salt and 1/2 cup sugar to one gallon of water. To this you can add all sorts of herbs and seasonings to flavor the meat. The main catch is to bring 1/2 of the water to a boil (for whatever amount of gallons of water you are doing), and then add the salt and sugar. When the sugar and salt completely dissolve remove it from the heat and let it cool, then add the other half of water and refrigerate it to about 40 degrees and then add in the chicken. As far as other flavorings, it just depends on what I'm doing with the chicken. If I'm putting it in the freezer, I won't add anything to the basic recipe for more flexibility in using it in all sorts of recipes when its time to cook.

Make sure the chicken is completely covered, I use a glass pie dish to set down inside the pot I use for brining to make sure it is totally under water. Make sure you use stainless steel or glass for both the pot and the dish to weight it down. A whole chicken is on average about 4-8 hours depending on weight. I believe its something like 2 hours brining for every pound of chicken (when it is whole that is), although I'm not 100% on exact times. If you are brining cuts of chicken it will be considerably less time. Hope this helps.

 

[DMRippy]

For turkey I use a brine and use 1 cup Kosher salt and 1 cup sugar to a gallon of water and what ever spices I want. I usually add cranberry juice and orange juice too. I mix mine in a cooler and add ice every day maybe a couple of times. I soak them for 2-3 days. Very tasty.

 

[Missa Chickabee]

I soaked it in warm water, dried it and put neosporin cream on it. He like the process. One Marans owner said this is a normal occurance when bloodfeathers get plucked out. (I wonder by whom, though) and that I should monitor it. If it swells I need to pluck the feather nubs, squeeze out any pus and then treat it like one would Bumblefoot. So now I have to read some more.
Thanks for your input. If it is not infected, it is most certainly inflamed and vulnerable.

 

[ChickenExtreme]

I soaked it in warm water, dried it and put neosporin cream on it. He like the process. One Marans owner said this is a normal occurance when bloodfeathers get plucked out. (I wonder by whom, though) and that I should monitor it. If it swells I need to pluck the feather nubs, squeeze out any pus and then treat it like one would Bumblefoot. So now I have to read some more.
Thanks for your input. If it is not infected, it is most certainly inflamed and vulnerable.

 

[Christie Rhae]

Quote:
OMG.... copy...paste..print...my chickens are gonna be super yummy this time. lol