Show off your Delawares! *PIC HEAVY*

[BobWhitesrus]

Sorry folks I didn't do a good job of keeping up with questionson this. I find it hard to nav.this site. Fb mostly! This rtoo is one year old.And is originated from pure Heritage blood lines about 13 generations deep now! They are their own line not related to any others! Thanks

 

[catdaddyfro]

Sorry folks I didn't do a good job of keeping up with questionson this. I find it hard to nav.this site. Fb mostly! This rtoo is one year old.And is originated from pure Heritage blood lines about 13 generations deep now! They are their own line not related to any others! Thanks

Are/were these out of LA Mikes Dels by chance?

Just curious is all, LOL

Jeff

 

[finnfur]

Fatcatx
Will be first process of Dels so I can't tell you dress weight yet.

We processed the Dels Sunday - that would be at 19 1/2 weeks which is a little earlier than I would like but they had to go as needed the space for the other line of dels .
Now my intention was to weigh process and weigh and told DW to weigh then we will kill and weigh again . So following orders to the letter thats what she did . So we had a bunch of weights
live and then without blood and feathers after plucker process. LOL I can tell you the blood and feathers don't account for much of the weight of the live bird. It was so funny I couldn't hardly
work for laughing.
Anyway we got it right on the last three and "Bob" . Bob was a two year old PR Cock that weighed 7.36 lb live and 4.75 dressed -thats 64% retention.[dressed is completely gutted , no legs , short necked]- The Del Cockerels that got weighed correctly were about 5.25>5.75Lb and retained about 60% dressed weight . So about 3.25> 3.5 lb.
Sorry couldn't be more precise but we messed up on record keeping.

 

[fatcatx]

We processed the Dels Sunday - that would be at 19 1/2 weeks which is a little earlier than I would like but they had to go as needed the space for the other line of dels ..
Anyway we got it right on the last three and "Bob" . Bob was a two year old PR Cock that weighed 7.36 lb live and 4.75 dressed -thats 64% retention.[dressed is completely gutted , no legs , short necked]- The Del Cockerels that got weighed correctly were about 5.25>5.75Lb and retained about 60% dressed weight . So about 3.25> 3.5 lb.
Sorry couldn't be more precise but we messed up on record keeping.

Thanks for the update! Sounds like you keep notes like I do.

3.5 is a nice respectable weight. Let us know how they come out on the table. The one thing I worry about is the point when they start losing tenderness. Is there any difference between a 20 vs 24 week bird (other than weight) when it's on your plate? It will be a while but I can't wait to experiment with birds of my own.

 

[finnfur]

Thanks for the update! Sounds like you keep notes like I do.

3.5 is a nice respectable weight. Let us know how they come out on the table. The one thing I worry about is the point when they start losing tenderness. Is there any difference between a 20 vs 24 week bird (other than weight) when it's on your plate? It will be a while but I can't wait to experiment with birds of my own.

Still icing in the cooler - tenderizing LOL - I think she is going to can some this time . Quick meal w/ Barbie sauce after a long work day.

 

[Felix1]

I've been trying to access Paul Harters website and cannot for some reason. Does anyone have a current email address?

 

[wekiva bird]

Still icing in the cooler - tenderizing LOL - I think she is going to can some this time . Quick meal w/ Barbie sauce after a long work day.

Send me your canning recipe please on your chicken.

 

[finnfur]

Send me your canning recipe please on your chicken.

I think Sharon sent to you in email but here it is
"Raw Pack Chicken
You can do with with bone in or out- I do it with bone out

Have cleaned hot jars ready- put raw chicken in-sprinkle of salt (optional), pour in hot chicken broth (optional) or hot water- wipe rims with vinegar, put on lids and can
15 pounds pressure for 90 minutes (quarts) and 75 minutes for pints.


I use hot chicken broth that I've canned previously. I take the bones and scraps from these canned chickens and make new chicken broth and can it.

Chicken Broth-
Put bones and chicken scraps in crock pot (I'm using a big roaster) add carrots, onions and celery. Let cook overnight.
Drain- refrigerate for a few hours - long enough to let any fat float up to the top. Skim fat and ladle into clean hot jars. Wipe rims with vinegar and put on lids.
Pressure can at 11 lbs of pressure 20 minutes for pints- 25 minutes for quarts.

I'm using my pressure rate for VA- check your canning book for the correct pressure for your area."

 

[wekiva bird]

I think Sharon sent to you in email but here it is
"Raw Pack Chicken
You can do with with bone in or out- I do it with bone out

Have cleaned hot jars ready- put raw chicken in-sprinkle of salt (optional), pour in hot chicken broth (optional) or hot water- wipe rims with vinegar, put on lids and can
15 pounds pressure for 90 minutes (quarts) and 75 minutes for pints.


I use hot chicken broth that I've canned previously. I take the bones and scraps from these canned chickens and make new chicken broth and can it.

Chicken Broth-
Put bones and chicken scraps in crock pot (I'm using a big roaster) add carrots, onions and celery. Let cook overnight.
Drain- refrigerate for a few hours - long enough to let any fat float up to the top. Skim fat and ladle into clean hot jars. Wipe rims with vinegar and put on lids.
Pressure can at 11 lbs of pressure 20 minutes for pints- 25 minutes for quarts.

I'm using my pressure rate for VA- check your canning book for the correct pressure for your area."

Thanks going to give it a try.

 

[NestingHillsSC]

I've been trying to access Paul Harters website and cannot for some reason. Does anyone have a current email address?

I can't seem to get there either. I use to have his number but can't seem to find it. Figures. LOL