Minnesota!

[holm25]

I have been debating over them, but will probably keep some.  It is hard to let go the ones I have a special place for, if you know what I mean.  The reason I don't have eggs now is because they have all been broody!  Surprise, surprise.  LOL

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If u sell some let me know!!

 

[duluthralphie]

It will all depend on how many your family will eat.
We have 4 of us left in the house, but I give some to our son who lives in Rochester too on occasion. I also will have some large fowl purebred Cornish to process this year, but I can those since they are tougher for roasting birds. I will pressure cook the pure birds sometimes because those that have been out on pasture tend to be stringy and tough if they get old enough.
Anyway, we did 50 the first year and had enough to last almost 2 years, but my kids were little. Depending on how good they are, sometimes my carnivorous family will strip a 5.5# bird in one night. Other times, it barely gets touched so I use it for soup or other dishes, like Ralphie said.
This year I will be cutting up about 10 birds so we can have parts to cook in different recipes rather than just whole birds.
If you started with 25 in the Spring, or if you tried them yet this year, which there is time, then you would know how much you would need in the next batch.
I have 2 big freezers and they will both be full this fall with a half pig, the CRX, and any rabbit, beef, duck and chickens that I have left from this past year.

Rhett, After reading this I realize I did not make myself clear. We also cut up about half the chickens we process. We vacuum pack them. Last week I pulled out a package of wings and made them, we ate them for 3 meals. We like the whole roasted birds too, so we go 50/50. I am guessing we will do 35 birds over the year, BUT I will have some "regular" roosters to get rid of too.

I am thinking of trying chicken sausage and ground chicken with most of them. Even at 13 weeks I find the CX's tender, but at 19 the others are small and some stringiness starts, Breast are always good, legs can be tough.

 

[Rhetts]

It will all depend on how many your family will eat.
We have 4 of us left in the house, but I give some to our son who lives in Rochester too on occasion. I also will have some large fowl purebred Cornish to process this year, but I can those since they are tougher for roasting birds. I will pressure cook the pure birds sometimes because those that have been out on pasture tend to be stringy and tough if they get old enough.
Anyway, we did 50 the first year and had enough to last almost 2 years, but my kids were little. Depending on how good they are, sometimes my carnivorous family will strip a 5.5# bird in one night. Other times, it barely gets touched so I use it for soup or other dishes, like Ralphie said.
This year I will be cutting up about 10 birds so we can have parts to cook in different recipes rather than just whole birds.
If you started with 25 in the Spring, or if you tried them yet this year, which there is time, then you would know how much you would need in the next batch.
I have 2 big freezers and they will both be full this fall with a half pig, the CRX, and any rabbit, beef, duck and chickens that I have left from this past year.

I have not raised any yet. We plan to do our first batch sometime this year still. I helped my BIL a couple weeks ago process his 40 birds. Some left whole some quartered. I liked that. So I will for sure want to process both ways like you said. If I let my family they would eat 2 chickens a night!

 

[duluthralphie]

I have not raised any yet. We plan to do our first batch sometime this year still. I helped my BIL a couple weeks ago process his 40 birds. Some left whole some quartered. I liked that. So I will for sure want to process both ways like you said. If I let my family they would eat 2 chickens a night!

That's easy for you to figure then...

2 chickens times 365 days a year, means you need to order 735 chicks, assuming 5 will die before camp day.

 

[Rhetts]

That's easy for you to figure then...

2 chickens times 365 days a year, means you need to order 735 chicks, assuming 5 will die before camp day.

Yes, but don't forget the 2 pigs and I do have some 'extra' roosters. That is where my math gets fuzzy.

 

[Rhetts]

Yes, but don't forget the 2 pigs and I do have some 'extra' roosters. That is where my math gets fuzzy.

Oh and I have about 6 geese and a variable number of ducks to add to the freezer too.

 

[DustyLavender]

Hi, How's everybody's summer?
I wonder if anybody sell Blue splash Marans?
Thank you )

 

[Minniechickmama]

Yes, but don't forget the 2 pigs and I do have some 'extra' roosters. That is where my math gets fuzzy.

Sounds like you will need another freezer LOL! I am not crazy about the waterfowl. I have never had goose but I haven't had duck that I enjoyed yet.

 

[duluthralphie]

Sounds like you will need another freezer LOL! I am not crazy about the waterfowl. I have never had goose but I haven't had duck that I enjoyed yet.

Glad you said that!

I was going to tell her to fix one chicken ant the 6 geese, feed the geese to the dogs and eat the chicken herself.



Actually I like an occasional goose (very occasional) stuff with sauerkraut and roasted.

 

[ejb3810]

Minnie, duck is a tough dish to get right. Most will cook it to well done and that is not good. Duck to taste good should be medium rare. The best tasting duck is Blue Winged Teal.
There is a big difference in how one variety tastes as compared to others.