On the Canadian whiskey, x's whatever number it is, plus one, I'm still on page 395.
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On the Canadian whiskey, x's whatever number it is, plus one, I'm still on page 395.

Good morning Smuv. It's 5:23 AM and I am going to go outside and shovel. I love how peaceful it is this early and especially after a snowfall. It's like the snow muffles out all the normal irritating sounds. I know how you feel about our wonderful family here on this thread. It's the best part of the day when I can catch up with everybody. I'm making coffee......I'll bring you a cup if you put some dang clothes on......sheesh!
So I have a question. What is the difference in a chicken that you have been raising as a layer and one you have been growing as a meat bird? Is there a difference in taste or texture?
Okay refining the question a little. Chickens that have been on layer feed their whole life are the still good to eat?
Ah so older layers.
Yes but any chicken over 20 weeks is heading to the tough side so best for stewing. My old (5+ years) hens become chimichangas. Low and slow in the crock pot. My hamburg breed hens were even to tough that way. My dogs didn't mind though.
Probably, but the older the tougher. Likely free ranged would taste better.
18* here.
Hi Reginald.