Well since Hurricanes are a possibility, were I doing it myself all of my storage sheds are on concrete pads bolted on to the pad with hurricane bolts and roofs are secured with hurricane straps(?), but hey its only a 1 in 8 chance per year of taking a hit. Going cheap doesn't hurt either especially since you are just getting back into the lifestyle and chicken just might not be your thing. I imagine if you built it with a 7-8 foot ceiling you could always pour a pad later and retrofit for hurricanes as desired at that point. That is if that is why you are thinking of pouring a pad in the first place. Best of luck and we would love to see your diagrams or any other details you are considering.
Nice you made me look up the Bresse breed and I had read about it previously. Apparently those are going to be some good eating for you. Have you read up on exactly how the French raise their birds apparently from what I have read it is a specialist skill.
The only thing that I have read is that you take the ones that you are preparing for butchering out of the pasture a few weeks prior to slaughter time and fatten them up with milk and grains, (I will use heavy cream to get them more fat), so that you can increase the marbling of fat in their meat. I am curious about the flavor of the chicken.
Bress are good heavy breeds and mostly for meat. I had them and the white ones are very good egg layers too.
