Our introduction to keeping chickens, the high's, the lows and pics of our journey.

[scottcaddy]

Oh no that's just her earlobe. Their skin and bones are black.

And you didn't say anything about how black the white meat can be, let alone the dark meat!

Scott

 

[Fancychooklady]

And you didn't say anything about how black the white meat can be, let alone the dark meat!  

Scott

Lol, I'm sure it's an acquired taste, but I'd have to be starving to eat black chicken meat.

 

[scottcaddy]

Quote: I will say that it does taste just like your reg. chicken, just looks so bad!!!!!

Scott

 

[Bens-Hens]

Yeah everyone recognises silkies, but little know their 'dark secrets'

I am guessing Vehve is talking about the Ayam Cemani, ALL black birds, except their blood is really dark read. Things look like walking statues! I don't think we can get them here legally, but I imagine they have things genetically in common with the black silkie.

Our LS stay clean, but I attributed that to being a hard feather (and somewhat water repellent) bird, where the silkies can't get wet. Amazing. Your outside white birds and probably cleaner day to day than my inside kids!

Going to be an exciting week, I am expecting a few deliveries (mostly running stuff) but a dozen little gold mines should be here in a couple of days

Scott, I will have to take your word for it!

 

[vehve]

I once ate seal, and that was pretty black if I remember correctly. But it tasted horrible.

And yeah, Ayam Cemani was what I meant.

*Edit* And if someone's wondering, no they do not taste like chicken. Think consistency of salmon, color of charcoal and taste of turpentine.

 

[cwrite]

Eww. I think I'll pass on the really dark meat.

But about boiled eggs - I missed the discussion and am curious now. I've always put the egg in cold water, brought it to the boil & then 10 minutes for hard boiled eggs. Then replaced the boiling water with cold & they peel without a problem if you do it while the eggs are still warm. Am I supposed to be boiling my eggs for 15 minutes? Is this for backyard eggs or bought eggs?

 

[vehve]

Eww. I think I'll pass on the really dark meat.

But about boiled eggs - I missed the discussion and am curious now. I've always put the egg in cold water, brought it to the boil & then 10 minutes for hard boiled eggs. Then replaced the boiling water with cold & they peel without a problem if you do it while the eggs are still warm. Am I supposed to be boiling my eggs for 15 minutes? Is this for backyard eggs or bought eggs?

Ben uses 15 minutes when he puts the eggs into boiling water. The way you are doing it, the egg starts to heat up already when the water heats up as well. So you are both transferring a similar amount of heat into the eggs. If you want to go all scientific you can start playing with sous vide eggs, keep eggs in 65 C water for ~45 minutes and you'll get a interesting gel-like egg.

But to each his own, there are several ways to achieve a goal.

Here we have a saying, "Some like the mother, others the daughter, and then there's the ones that go for the grandmother."

*Edit* Salmonella takes 70 deg C to kill, so if you start experimenting with sous vide, be aware of this.

 

[cwrite]

Here we have a saying, "Some like the mother, others the daughter, and then there's the ones that go for the grandmother."

 

[vehve]

@cwrite I was worried I might offend someone with that one, but then I thought you ozzies have thick skin with all that sun of yours, so the heck with it.

A dirty mind is a never ending source of joy. (More Finnish sayings, "Likainen mieli, ikuinen ilo.")

 

[Fancychooklady]

There is a difference in shop bought eggs and ' fresh ' eggs .

http://www.the-chicken-chick.com/2011/08/hardboil-peel-fresh-eggs-my-tuna-egg.html