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[Kung Fu Rooster]

Cc kelso

Great looking Kelso! I really like the deep wine red color. That grey is looking bad to the bone as well!

 

[sdm111]

he probably did just pull a few feathers here and there with pheasants. With chickens it's the first set of feathers that your after. They have been bred for years for this instead of getting better over time. Usually about 10 months to mature. You actually harvest the chicken and skin out the cape and saddle. A scalpel is useful for the comb. The feathers are of most use to fly tiers on the hide with the oils in tact. The capes and saddles will last for years if properly packaged to keep bugs out.

Huh, had no clue it could last that long. About the scalpel and comb is that just for skinning or is the comb used for something?

 

[sdm111]

Great looking Kelso! I really like the deep wine red color. That grey is looking bad to the bone as well!

Thanks he's retired broodcock he has some time under his belt. One of his eyes is paralyzed so if u look at him from one side he looks normal and from the other side he looks like he's giving u the evil eye.

 

[sdm111]

Not to get off topic but I'm sitting here looking through a magazine checking the thread and get an idea. If there's anybody that likes to cook I come across recipes from time to time in these different louisiana magazines and if anyone's interested when I come across one that sounds good I could pm a pic. If not than that's cool too just a thought like this for example

 

[roosterhavoc]

Huh, had no clue it could last that long. About the scalpel and comb is that just for skinning or is the comb used for something?

nah it's just easier to take the comb off with the cape, afterwards you just lay it flat and cut the comb out in a V shape. I trap for fur in winter whenever I'm not duck hunting and the first time I tried to skin out a cape with a regular skinning knife it wasn't pretty. Need the scalpel for the head, blade dulls quickly around the eyes.

 

[roosterhavoc]

Not to get off topic but I'm sitting here looking through a magazine checking the thread and get an idea. If there's anybody that likes to cook I come across recipes from time to time in these different louisiana magazines and if anyone's interested when I come across one that sounds good I could pm a pic. If not than that's cool too just a thought like this for example

that's got three ingredients I never heard of. Lol. My wife is away so I'm living on pbj and eggs

 

[sdm111]

nah it's just easier to take the comb off with the cape, afterwards you just lay it flat and cut the comb out in a V shape. I trap for fur in winter whenever I'm not duck hunting and the first time I tried to skin out a cape with a regular skinning knife it wasn't pretty. Need the scalpel for the head, blade dulls quickly around the eyes.

Duck Huntin Man U need to come down during the second split I duck hunt constantly during the second split either in big branch national wildlife refuge which is literally 2 blocks from my house or out in delocroix in a lease at least once a yr. I had a long tail but traded for an outboard for summer and plan on getting a surface drive probably a prodrive for this season. I'll have to get a pic of the rig tomorrow and send it to you.

 

[sdm111]

wood duck hole

 

[sdm111]

friends prodrive

 

[centrarchid]

I'm just curious how many birds do you guys have or at least plan on keeping for awhile (chicks, layers included)

I bounce around a bit. In early spring I get down to about two dozen adults but get up to around 120 in late fall before I cull down. A good 3/4 do not go past about 12 weeks because of wrong sex or I do not like something. Got one more year of line breeding then the bouncing around part will not be so great, especially with how low numbers go by early spring. Then feed bills is going to go up a bit.