Scaly leg mite and meat chickens

[Bluegray87]

Hi
Can I still cull and eat my chickens if they have had scaly leg mite.
I treated them with Surgical spirit and Vaseline for a week but would like to prepare them asap.
Do I have to wait longer or is it safe to do now still?

 

[rebrascora]

Unless you have treated them with some other medicine, I would say they are safe to eat. I am however very surprised that birds so young would have problems with scaly leg mites.... assuming they are normal 8-12 week meat birds? I've never seen scaly leg mite in birds that young, but maybe meat birds are more prone to them...I've only butchered excess cockerels for meat at 20 weeks, so no specific experience with cornish cross and the like.

 

[Bluegray87]

Unless you have treated them with some other medicine, I would say they are safe to eat. I am however very surprised that birds so young would have problems with scaly leg mites.... assuming they are normal 8-12 week meat birds? I've never seen scaly leg mite in birds that young, but maybe meat birds are more prone to them...I've only butchered excess cockerels for meat at 20 weeks, so no specific experience with cornish cross and the like.

They were not meant to be meat birds I took them off an elderly couple who couldn't care for them any longer, the legs are very bad and the feathers around the head have started to fall off, they are between 22 and 36 months old, is this too old? I don't want them to go to waste and the mite infestation on them is severe so can't have them near my flock, I keep ferrets so thought ideally either we can eat them or the ferrets can.

 

[rebrascora]

Ah! That explains a lot. They will need resting for a few days after processing and then slow cooking at that age, but should still be edible.... I'm amazed they have even lived that long! Yes I would get them processed pronto.

 

[BlueShadow]

They were not meant to be meat birds I took them off an elderly couple who couldn't care for them any longer, the legs are very bad and the feathers around the head have started to fall off, they are between 22 and 36 months old, is this too old? I don't want them to go to waste and the mite infestation on them is severe so can't have them near my flock, I keep ferrets so thought ideally either we can eat them or the ferrets can.

Its not too old for you to eat the birds, although the meat will be tough. Let it rest, and slow cook, as previously recommended.

Birds of that age will make DELICIOUS chicken stock, if you are so inclined. I toss the carcass in a soup pot, cover with water, and let simmer for 4-6 hours. I take the meat off the bone, then put the bones back in the water until they have simmered a total of 24 hours. It should be very flavorful. Sometimes I will add onion, celery, and/or carrot when I add the bones back (depends on what I have on hand. With older birds like that, its not necessary). I freeze mine in pint sized containers, but you also can use it fresh within a few days, or can it.
The meat tends to be a bit tough and not super flavorful, I often use it in casseroles. If you don't care for it I am sure the ferrets would love it.

 

[Bluegray87]

Its not too old for you to eat the birds, although the meat will be tough. Let it rest, and slow cook, as previously recommended.

Birds of that age will make DELICIOUS chicken stock, if you are so inclined. I toss the carcass in a soup pot, cover with water, and let simmer for 4-6 hours. I take the meat off the bone, then put the bones back in the water until they have simmered a total of 24 hours. It should be very flavorful. Sometimes I will add onion, celery, and/or carrot when I add the bones back (depends on what I have on hand. With older birds like that, its not necessary). I freeze mine in pint sized containers, but you also can use it fresh within a few days, or can it.
The meat tends to be a bit tough and not super flavorful, I often use it in casseroles. If you don't care for it I am sure the ferrets would love it.

Thanks very much for the advice, when you say let it rest does that mean freeze it or just leave it out for a few days after pluck and gutting?

 

[Nupe]

Stored at refrigerator temps. Depending on your space you can do it in the fridge or an ice chest like you would deer meat. Drain and add new ice every day. I like to put them in plastic bags while resting so the meat doesn't dry in the fridge or get waterlogged in the cooler. At 2-4 days the legs are able to move freely in the joints and then you can freeze or cook them.

 

[BlueShadow]

What Nupe said.

I soak mine in a brine in the fridge (unless I am making stock, then I don't bother with the brine)