She said/He said Who's right? Who's wrong? No one!

[Ravynscroft]

I have four silkies and not a one of them has gone broody yet. I've been expecting it, but nadda. Not complaining, mind you, just kinda surprised.

I just bought my first bag of the Purina flock raiser after a convo with Ravyn because I was buying Layer crumble for the layers, starter/grower for the youngers and grower finisher for the olders not laying. lol Well, now the youngers and not quite laying are all together, so they are getting the flock starter. I started using that plus the oyster shells for the layers as they are in the other coop alone,but switched back to the layer for them. I was using all DuMour before.

The purina I just bought was more than the layer crumble, but about the same as the starter/grower I was buying.

$1 more per bag here compared to the grower/finisher, $3 difference in layer...

I've only had 1 Silkie go broody once so far... OEGB'S several times, Araucana bantams too... Am!s 3x's, Cream Legbar now and 2 Marans trying... lol...

 

[rossfam06]

Oh, I've gotten $10 for roosters, but right now it's all about supply and demand. Everyone who bought straight run chicks, or couldn't sell their roosters, is trying to dump them right now. I've said it before, but my best market for roos is Asians and Mexicans. A lot of Americans are squeamish about processing their own birds, but I have customers now that I just call when they are big enough to eat. When that hurts is when you have beautiful roosters that you know would be good breeders, but you know they will be Kung Pao chicken before the sun goes down. Hey, anyone that leaves my house with 5 roosters is a 5 star customer in my book

Well if I get good customers then I will have to try and keep them!!! I actually have a lady who wants to build her whole flock of layers with my breeders. So I am going to be busy this fall.

Yay!!!!! So glad they are hatching. Mine are still no pips....working towards the end of day 20.

Dadgum ovations... My brother prefers bigger flashlights

So do I.

Makes sense when you look at Tate

His comb tips match the coop!!!! . Is that his way of getting the frosted tips???

DuMor isn't horrible, but the cost vs Purina brand isn't worth the savings. I've even tried local mill brands, and my chooks all prefer Purina

Mine prefer Purina as well.

 

[BYC910]

http://athensga.craigslist.org/grd/5169276657.html

And check out the comb on this purebred
http://asheville.craigslist.org/grd/5129207474.html

little GLW mixed in there

 

[dan26552]

little GLW mixed in there

Thats what I was thinking

 

[WalnutHill]

I might try a chicken soup type recipe for the small cockerels. Then I could dress them younger and skip the plucking process. I could just roast them and then do the bone broth thing with them and use the hearts, necks, etc.

Roasting without skin just dries them out.

When I make broth from my broiler leftovers, I toss necks, backs, wing tips and all the trimmings into the stock pot, and add just enough water to cover. I simmer 1-2 hours until the meat is loose, then let the broth cool to room temp. Then I strain off the broth and chill it. While it chills, I pick the meat off the bones and set it aside in broth.

When the broth is chilled and the fat hardens up, I skim the fat, reheat and strain it, and re-chill it.

The broth will gel up beautifully because of the cartilage from the bones and is great for freezing, but I like to preserve my freezer space and can it.

I divide up the fat and meat evenly between the jars, then fill the jars evenly with broth. If I come up short on broth, I just add a bit of water. If I have extra broth, I will freeze it for short term storage.

I pressure can the broth and it would preserver indefinitely but it gets used long before then.

I get about a pint of exceptional broth per carcass tossed in, and very little effort to do it.

 

[scflock]

$1 more per bag here compared to the grower/finisher, $3 difference in layer...

I've only had 1 Silkie go broody once so far... OEGB'S several times, Araucana bantams too... Am!s 3x's, Cream Legbar now and 2 Marans trying... lol...

My silkies like doing 3 things, and 2 of them are laying eggs and brooding...

 

[scflock]

So do I.

We know. We all saw you on the pole

 

[scflock]

While we are on the feed topic, does anyone use the organic feed that costs twice as much? Is there that big of a difference, or is it just for the communists that are against shaving their legs?

 

[sideWing]

Roasting without skin just dries them out.

When I make broth from my broiler leftovers, I toss necks, backs, wing tips and all the trimmings into the stock pot, and add just enough water to cover. I simmer 1-2 hours until the meat is loose, then let the broth cool to room temp. Then I strain off the broth and chill it. While it chills, I pick the meat off the bones and set it aside in broth.

When the broth is chilled and the fat hardens up, I skim the fat, reheat and strain it, and re-chill it.

The broth will gel up beautifully because of the cartilage from the bones and is great for freezing, but I like to preserve my freezer space and can it.

I divide up the fat and meat evenly between the jars, then fill the jars evenly with broth. If I come up short on broth, I just add a bit of water. If I have extra broth, I will freeze it for short term storage.

I pressure can the broth and it would preserver indefinitely but it gets used long before then.

I get about a pint of exceptional broth per carcass tossed in, and very little effort to do it.

This is exactly what I needed Walnut! You're the best. I wish I could give you two ovations. (I'm not out of them

)

 

[BYC910]

Roasting without skin just dries them out.

When I make broth from my broiler leftovers, I toss necks, backs, wing tips and all the trimmings into the stock pot, and add just enough water to cover. I simmer 1-2 hours until the meat is loose, then let the broth cool to room temp. Then I strain off the broth and chill it. While it chills, I pick the meat off the bones and set it aside in broth.

When the broth is chilled and the fat hardens up, I skim the fat, reheat and strain it, and re-chill it.

The broth will gel up beautifully because of the cartilage from the bones and is great for freezing, but I like to preserve my freezer space and can it.

I divide up the fat and meat evenly between the jars, then fill the jars evenly with broth. If I come up short on broth, I just add a bit of water. If I have extra broth, I will freeze it for short term storage.

I pressure can the broth and it would preserver indefinitely but it gets used long before then.

I get about a pint of exceptional broth per carcass tossed in, and very little effort to do it.

I just love the way you talk always makes me hungry every time.