The Natural Chicken Keeping thread - OTs welcome!

[stonykill]

Okay. I have FINALLY waded through the processing photos and am ready to post.

PLEAS BE AWARE - PROCESSING PHOTOS COMING!
PASS BY THIS POST IF THIS IS DISTURBING TO YOU!
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thanks for sharing that. The one picture reminds me of here this morning. I'm at the kitchen sink washing 3 roosters off after plucking and gutting and my son walks in and stands 3 feet from me cooking eggs. We know where our food comes from

 

[stonykill]

Sorry, Hatchery. I am on our desktop right now and the keyboard is failing, so I shorten as much as I can.

lol, no problem. Usually I can figure it out...this one not so much. I have both and quite honestly don't prefer one over the other. Quality wise there are good and bad in either.

 

[Island Roo]

Island Roo! You're in my neck of the world! (Well close anyway!)

We certainly are if jendodd79 stands for jendodd in school district 79

 

[TurtlePowerTrav]

Quote:
I agree, I am only steering clear because I know if I buy non-hatchery birds they are usually better treated(not crammed into a space) and can usually see the conditions the parent stock are raised in. My rooster and my wife's Silkies are from breeders, and I have one chick from my own back yard eggs. After a couple of more culls in the future and new acquisitions, I will be pretty much self sustaining my flock from there(unless something wipes out a large portion of the flock). Extra boys will be processed and eaten.

 

[jendodd79]

There is, Oaks Amusement Park has a nationally ranked team. That is also the rink I was on Speed Team in my younger days. With my work schedule, farm, wife, teen son, son in the Army, I just can't make the time. Maybe in a few years once we are "empty nesters". I love speed skating(old quad style, can't do the in-line) and am still one of the fastest at Oaks Rink(even in old age and out of shape, or should I say extra shape)

I'm not going to make it down to "The Big O" tournament where you live, but I would love to one year!!!

 

[jendodd79]

We certainly are if jendodd79 stands for jendodd in school district 79

Lol! Nope, not that district. Ours is 47 here - 79 is my birthday. I went to UVIC, but live in Powell River now

 

[Melabella]

These two are not great photos, but I wanted something to show the size of these guys.

Wow LM,

THank you for that long post, and wonderful descriptions. Nicely done, and I applaud you for taking the plunge, and learning to do something that perhaps all of us with chickens may face having to do one day.

I have a question out of sheer curiosity though. Were those Columbian Wyandotte Roo's? They look just like Duke.

MB

 

[stonykill]

I agree, I am only steering clear because I know if I buy non-hatchery birds they are usually better treated(not crammed into a space) and can usually see the conditions the parent stock are raised in. My rooster and my wife's Silkies are from breeders, and I have one chick from my own back yard eggs. After a couple of more culls in the future and new acquisitions, I will be pretty much self sustaining my flock from there(unless something wipes out a large portion of the flock). Extra boys will be processed and eaten.

exactly how I started.... except for the siklie part

. If I ever buy hatchery birds again it will be either RIR's or White leghorns to use for future mutt breeding here. And I plan on buying meat birds once or twice this year.

 

[Melabella]

exactly how I started.... except for the siklie part

. If I ever buy hatchery birds again it will be either RIR's or White leghorns to use for future mutt breeding here. And I plan on buying meat birds once or twice this year.

Will meat birds be processed younger, there fore be a bit better for frying and baking? I keep hearing about the taste of these older birds being wonderful but the texture still quite tough, even after brining. I use crock pots, but my kids LOVE chicken cutlets, and chicken parm, and are fans of only tender breast meat.

 

[stonykill]

Will meat birds be processed younger, there fore be a bit better for frying and baking? I keep hearing about the taste of these older birds being wonderful but the texture still quite tough, even after brining. I use crock pots, but my kids LOVE chicken cutlets, and chicken parm, and are fans of only tender breast meat.

yes!