The Natural Chicken Keeping thread - OTs welcome!

[Melabella]

Bacon
Or...Belly Bacon. Cured pork belly






Canadian bacon or loin bacon or back bacon.

ewww... that isn't it... it's this!

It's Gluten Free too...

 

[JeffOeuf]

t's Gluten Free too...

So is belly bacon.

 

[Leahs Mom]

Great barn and new place Camille

I do not keep my chicks very warm either. I think sometimes I keep them too cold. Week two and I have the heat lamp at the suggestion of week 4. My chicks are feathering out just fine, and they do not stick in a tiny little pile. They do make the *I am cold* noise sometimes when sleeping and huddling.
This will be new for me, chickens in the dang basement. I usually have them all outside at this age. The broody is still sticking on the nest. I wonder how she is going to do with those chicks in this weather.They are due January 30 th.

Now I'm brand new at this...and Stony is the "go-to" guy for outdoor brooding in the cold.

My babies were hatched in day temps in the low - mid 20's and night mid teens. Even though I worried about them, mom kept them warm and they are doing fine. My biggest concern is that mom may not do the job - she's just 8 mo. old and has no experience - so I really watched carefully the first few days to be sure she was going to be a good mom and take care of them. Ihad a "plan B" ready to go if she didn't. But she's been good.

I have begun to leave the doors open between the 2 sides now as she made it VERY CLEAR to everyone just what she'd tolerate and what she wouldn't. They all seem to be minding their own business and not really paying the new kids much heed at this point

 

[Melabella]

I KNOW this isn't a recipie thread, and I remember last mention of a recipie on a thread that shall not be named got reprimanded, but all this talk of bacon made me very hungry, so if I suffer you must all suffer, isn't that the way this works? I know in Italian families that is what happens... so here goes....

​

CANADIAN BACON AND EGG PIE​

12 slices Canadian bacon
1 tbsp. sweet butter
8 sandwich-size slices Swiss cheese
12 eggs
3/4 c. light cream
Salt and freshly ground pepper to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley

1. Preheat oven to 350°F.
2. Sauté Canadian bacon in butter 1 minute each side. Drain.
3. Fit bacon slices around rim of 10-inch pie pan to form scalloped edge. Place cheese slices in bottom of pan, slightly overlapping bacon.
4. Break each egg into small dish and carefully slide onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top.
5. Bake for 45 minutes or until a thin knife inserted in center comes out clean (this will differ from oven to oven so use the knife test).
Does this not sound delicious. as soon as I can save 12 eggs, (will the day ever come?) I'm going to make it, and eat it all myself.

Can you tell I am having an emotional eating day?

Back out to the barn to finish up...
Ciao
MB

 

[chickiemomy]

Quote: Love this recipe - planning to try it. Been looking for a pickled egg recipe. Comment on glass jars - Ball makes half-gallon 'canning' jars. six for about $12-14. I don't know how exactly you'd process them for standard water bath - they are so big. Our local hardware store sells them year-round, or you can get them over the net (but they are heavy - shipping is a deterent). BUT the thing is - I like them for fermenting smaller batches of pickle stuff - esp since the gallon jars are hard to come by. And the good thing is that they are a standard wide-mouth canning lid. I have bot the ball storage caps - they are non-BPA plastic, screw on. There is also a company that sells plastic canning jar lids that screw on with a flip top spout - will look up the name if anyone is interested. BTW the plastic caps are just for storing - not for water bath canning. For when you open a jar to use part of, store the rest in the frig.

 

[delisha]

sounds delicious!

No one is going to be reprimanded for sharing recipes. This is a sharing and learning thread.

I have never let a hen set a nest in January, you gave me courage to try. This whole BYC has made me change the way I do my chickens. I do have a plan B. I have eggs coming in the mail, I have a big brooder in the basement and a small one too. The big brooder can be divided into 4 parts. It is only a few eggs I gave her. I think 4 Orpingtons and one RIR. I am not even sure if the first two are good, I never checked. I checked one in the middle and it was good, so I gave them all to her.

Life is good and I will have food on the table. I might try that great sounding recipe that Malabella posted soon. I just had chilli so I am all good for now.

 

[kian]

Here's a laugh for you all: every time I see "poultry seasonings" the first thing I think is "oh I should try this in their feed" then I go "ohhh yeaah that's not what that means..."

 

[Mumsy]

Love this recipe - planning to try it. Been looking for a pickled egg recipe. Comment on glass jars - Ball makes half-gallon 'canning' jars. six for about $12-14. I don't know how exactly you'd process them for standard water bath - they are so big. Our local hardware store sells them year-round, or you can get them over the net (but they are heavy - shipping is a deterent). BUT the thing is - I like them for fermenting smaller batches of pickle stuff - esp since the gallon jars are hard to come by. And the good thing is that they are a standard wide-mouth canning lid. I have bot the ball storage caps - they are non-BPA plastic, screw on. There is also a company that sells plastic canning jar lids that screw on with a flip top spout - will look up the name if anyone is interested. BTW the plastic caps are just for storing - not for water bath canning. For when you open a jar to use part of, store the rest in the frig.

Thank you. I shared my pickle egg recipe on this thread and on this forum only. I have not given permission for it to be shared elsewhere. I have never pressure canned eggs or water bathed any for that matter. This particular recipe is for refrigerator pickled eggs only.
There are recipes out there. Amish canned pickled eggs are sold in my local village. I don't have that recipe.

 

[willowbranchfarm]

Here's a laugh for you all: every time I see "poultry seasonings" the first thing I think is "oh I should try this in their feed" then I go "ohhh yeaah that's not what that means..."

*Chuckle*

 

[chickiemomy]

Hi Everyone!
Just found this group so want to add a post so I can go back and read all the awesomeness you have already shared. I am a strong believer in trying to keep life as natural as I possibly can. Use organic GMO free grain for example. Have had trouble finding natural ways to do worming. I am using DE, ACV and water kefir for other aids. Just set up a new paddock and want to learn how to grow and rotate grain crops or other plants chickens would benefit from eating, etc. So just a few thoughts to let you know a little about my goals, etc. I just have one very awesome Barr Rock hen now but will be getting chicks soon so am starting over. I want to raise them to be friendly and healthy as much as possible. Our local farm store receives chicks from Privett Hatchery. Does anyone have anything good or bad to say about this hatchery? Not sure if I can get Black Australorp chicks from a breeder. They seem to be somewhat rare & also shipping worries me for such a small number. I only need about 3-4. Well, off to read now.
~Dee~

how far north are you - I'm in Snohomish - our co-op had BA's -- also Buckeyes - I have both & really enjoy both those breeds. I'm very new, so know nothing about breeders out our way. I would try to find a local person rather than ship. Mumsy's over on Whicbey - might PM her to see if she knows who's breeding out our way???