Meat bird development (Week 9) - 10 lbs 11oz! Done. Whew!

[greentree]

Greyfields,
I really think they succomed to whatever was causing them respiratory distress.... I feel like I copped out, because I had to give them antibiotics! I just could not let this bacteria run rampant with all the other chicks in the barn, too.

They also could have gotten a bit hot, especially if they were feverish. They have had a fan on them since Sunday.

The corpses are not being wasted!! They are serving as dandy bait for whatever the predator is that left me a hen's head in the run last week, during the day.. I am trying to get a pic with a wildlife cam so I know how big a trap to set.

We are processing 3 or so tonight to get the feel for it, then I have the appt. next week for the rest--- Got to go see who has their hand up to go first.....

Nancy

 

[Fearlessphil]

Plucking was really difficult for us. The feathers came out fairly well after scalding, but there were so many of them!

I processed one of mine this last weekend (6 weeks old - 5 pounds live weight). It was my first time cleaning a chicken. I skipped the scalding. The feather picking was pretty easy until I got to the little pin feathers (if that's what they are). I tried to singe them off but there were still some. I am going to try skinning some this weekend.

Does everyone scald? Is there any purpose to it other than making the feathers easier to pick? Because, the feather picking was fairly easy without it. Maybe it is more necessary for older birds.​

 

[FarmGirl01]

The only birds I have ever scalded were wild shot mallards. They were cold. Warm birds are easier to pluck. I don't scald. Skinning is what I like to do.

 

[greyfields]

Meat birds in close confinement are very susceptible to coccidiossis. When they are fading, their breathing does appear labored. But it's simply because they're starving to death which can cause them a very slow painful death. But, not knowing your climate, Greentree, it's hard to say exactly.

I think everyone ought scald, even if you do it on the stovetop. The feathers come out by the handfulls then, rather than one at a time.

Also, if you get a propane torch, the kind plumbers use (with a trigger to start it), pin feathers can be very quickly singed off. If you're using a candle or match, it will take an eternity.

 

[greentree]

I got the base for a turkey fryer ( I have canning pots, so I didn't see any need to buy the whole kit) , and a candy themometer for my scalder. The three Horschaks who heid their hands the highest are in isolation. We are close to having chicken for dinner....

Dr. Brown felt like they had Coryza, so I treated them per his recommendation. I thought more along the lines of CRD, but as soon as they are through the Gallimycin, I am going to vaccinate them, just in case. (not the CornishX, of course)

I hope to get a tractor built, so the FR's don't have to be barn birds, but I don't know if I have the energy to move a tractor everyday, either!!

Nancy

 

[FarmGirl01]

I will scald this next time. I haven't tried it in awhile.

 

[silkiechicken]

I scald at 140F for young birds and 160F for old birds. Makes plucking easier and all the feathers clump together for easy disposal in the waste bucket. However... I prefer to skin them.

 

[Bawkadoodledoo]

really i think the only purpouse of plucking and not skinning is to have some feeble bit of crunchy skin to accompany us for our 40 times larger dinner.

 

[greyfields]

If chickens didn't have skin, I wouldn't eat them. Same with ducks!

Honestly, since the "eat lean meat" recommendations came out in the 1980's, heart disease and obesity are at an all time high. It's obviously not the problem we face in our diets. Long live fat and skin (especially from grass fed beasts).

 

[MissPrissy]

Quote:
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