Good evening everyone 

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Thanks for the description RC. How long do you bake them for? I bake mine for about five minutes at 180C.One of the benefits of baking them is they crumble much more easily. I think it is because the membranes are all baked away.
I squeeze them with my hand as I transfer them from the enamel bucket (where I collected them and baked them) and that does most of the crumbling, and then a good shake in the plastic container does the rest. Easy. Mind you, I don't aim for powder, it is still little pieces. But nothing bigger than say a cornflake and mostly smaller.
The light is Snow White, the speckled is Belle. The older ISA is Bok Bok (all named by daughter, 5 years now, was 3 when she named Bokky)Hello @Scrambles83 thank you for showing us your flock. Do they have names?
Brilliant MJ! I hope the girls take turns for a little break. Phew!Whoops!!!
Miscount!
518. Still a very good tally.
A parcel arrived for Hubby today and it was my belated Xmas present.
He got me the hardcover with the leghorn!Thank you Hubby!
Chicken for scale and comparison.
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I am not very scientific about it. I just pop them in when I switch off the oven after baking or making dinner or whatever and leave them there until I remember (which is usually the next day). So they probably start at 350 F (which is about 180 C) and cool as the oven cools. My guess is they are 'hot' for a lot longer than 5 mins - I have never really looked at how long it takes for the oven to cool down.Thanks for the description RC. How long do you bake them for? I bake mine for about five minutes at 180C.
I like to crush them down to about 1/4 of a cornflake size.
More like "Why is that chicken so skinny?!"Tsuki pondering "Is that a mirror?"
Good evening folksHappy New Year to all our friends down under
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