Hi guys... I searched the forums some, and I didn't see any threads really addressing my questions:
I am a first time chicken owner. I raised 8 chicks, purchased as pullets, and one naturally turned out to be a Roo. Ain't he purty?
He's 14 weeks old, easily twice as big as all of the hens, and just went from peeping to clucking in the last couple of days. So, I expect crowing to begin any day now. My neighbors already know I ended up with a rooster, and I have already informed them that it won't be something they will have to worry too much about because I am ok with harvesting him, and that is the plan. He'll be an outlaw in Kansas City in two weeks time if he doesn't crow first. So at this point... we're all just waiting for that first crow that will signal to me that it's harvesting time.
I see this task as another opportunity to learn and if everything goes well, I'll probably go ahead and raise some meat birds a few times a year. So, I have researched all up and down about the processing part... and I am confident I will be able to do the deed of killing, plucking and cleaning.
But here are the places where I am a little unclear and could use a little extra guidance:
Before Harvesting:
Processing
I think that about covers my questions right now and I'd like to take this opportunity to thank those of you who regularly and willingly provide your thoughtful and helpful advice to us new people, oh great repository of poultry knowledge.
I am a first time chicken owner. I raised 8 chicks, purchased as pullets, and one naturally turned out to be a Roo. Ain't he purty?
He's 14 weeks old, easily twice as big as all of the hens, and just went from peeping to clucking in the last couple of days. So, I expect crowing to begin any day now. My neighbors already know I ended up with a rooster, and I have already informed them that it won't be something they will have to worry too much about because I am ok with harvesting him, and that is the plan. He'll be an outlaw in Kansas City in two weeks time if he doesn't crow first. So at this point... we're all just waiting for that first crow that will signal to me that it's harvesting time.
I see this task as another opportunity to learn and if everything goes well, I'll probably go ahead and raise some meat birds a few times a year. So, I have researched all up and down about the processing part... and I am confident I will be able to do the deed of killing, plucking and cleaning.
But here are the places where I am a little unclear and could use a little extra guidance:
Before Harvesting:
- Is it ok to change to a higher protein mix ahead of harvesting? If so, what are your feeding schedules and rations like for young dual purpose Roos?
- I have read to restrict food for 12-24 hours before processing to clear his system of excess poo and what not, are there any other considerations?
- Do I also restrict access to water? If so, for how long?
- Should I be handling/taming him so that he is not overly stressed by the change in his daily routine that comes with processing?
- If he hasn't crowed before 16 weeks, what are your opinions to allowing him to grow a little bit longer until he does crow. The actual ordinance in Kansas City states No roosters, but allows meat birds of any gender as long as they are less than 16 weeks old. (a 16 week old Cornish X... LOL-ahem) I don't expect any complaints, as I am not intending for my rooster to be around for more than a day after his first crow... and I suspect the intent of the ordinance is more about preventing noise disturbances than anything else... so if he is not being a problem, are there any pros/ cons to consider in regard to the quality of meat for allowing more growing time?
Processing
- Should I process my roo someplace out of my hens' sight? Should I care? I mean, I know they are just birds... but as people are fond of pointing out, they are social animals. So, I don't know if it causes them any distress to see one of their own being slaughtered. I think this is mostly coming out of not really knowing what processing looks, sounds and smells like... So I thought I would ask what you all choose to do and why.
- My husband has expressed interest in "saving the feathers" (I think for tying flies) Does scalding for plucking damage feathers for fly tying? Should I consider skinning? If so, is there a particular way of skinning for this purpose? Do I just rub the back of the skin with salt to preserve it? Maybe there are online tutorials for this.
- I have seen and read conflicting information regarding what to do after plucking. Some methods instruct to chill the bird in a bath of iced water before cleaning, others do not. Are there pros/cons to consider? If chilling, is there a specific amount of time? 1-2 hours?
- After the bird is cleaned, I have read some like to soak the chicken in cool water with ACV for "a little while"? How cool is cool, how long is a little while?
- I have also read conflicting information regarding letting the meat rest. Some say you need to rest the meat 24-48 hours before cooking, some say they don't bother. If resting is standard, is this done in the refrigerator? or room temp? or is this part of the previous question?
I think that about covers my questions right now and I'd like to take this opportunity to thank those of you who regularly and willingly provide your thoughtful and helpful advice to us new people, oh great repository of poultry knowledge.
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