The Natural Chicken Keeping thread - OTs welcome!

[MumsyII]

I can see the advantages of doing it this way Kassandra.
Especially if you hatch year round.

We tend to do one large processing day in the fall - mostly because they are all ready at about the same time from the spring hatchings. I'd really rather do one at a time, except when I want one I may not necessarily have one ready... not to mention having the skin is a habit. Plucking is a pain, but I suspect many people in a true self-sufficiency situation will not get enough fat in their diet. Utilizing all the animal is important to us... skin included.

I'm with Mumsy... we are kind of "over" the Cornish X thing. They simply are not self sustaining. I am loving my RIR for dual purpose... so anxious to try the first one this fall.

Yes. My husband and I don't eat big piles of meat any more. If I process two at a time, that is all the chicken either of us want to eat in a week. I make soup out of the spent carcass. The skin doesn't really go to waste. I bury the skin with feathers along with the entrails in the garden. People wonder how I grow such lush plants and fruit trees and shrubs. It's because I've been burying the end results of processed chickens for thirty years on the same property. We bury deep enough that when I put an apple tree or raspberry row over the same area in a years time, we don't dig into bones. But the earth is dark, rich, and full of earth worms.

In a true self sustaining fashion, there is plenty of fat in the diet. We grow our own nut trees. I use drippings from bacon to cook with, and there is plenty of good fats in salmon and fish we get from the Puget Sound here. There is plenty of fat in dairy too. Too much fat in the diet with or without chicken skin added to the mix.

 

[Kassaundra]

Yes. My husband and I don't eat big piles of meat any more. If I process two at a time, that is all the chicken either of us want to eat in a week. I make soup out of the spent carcass. The skin doesn't really go to waste. I bury the skin with feathers along with the entrails in the garden. People wonder how I grow such lush plants and fruit trees and shrubs. It's because I've been burying the end results of processed chickens for thirty years on the same property. We bury deep enough that when I put an apple tree or raspberry row over the same area in a years time, we don't dig into bones. But the earth is dark, rich, and full of earth worms.

In a true self sustaining fashion, there is plenty of fat in the diet. We grow our own nut trees. I use drippings from bacon to cook with, and there is plenty of good fats in salmon and fish we get from the Puget Sound here. There is plenty of fat in dairy too. Too much fat in the diet with or without chicken skin added to the mix.

I'm wanting to plant a fence row of various trees, shrubs and vines over the next couple of years that is an awesome idea. I have been double bagging and throwing all the extra in the trash, I believe I am going to start planting the extra in that area I want to plant. Thanks Mumsy


Processing our meat has made a big impact on how I treat meat for sure. I am judicious and sparing in recipes, and use "hunk o'meat" dishes as a treat (piece of steak, or chicken, or pork instead of mixed in w/ a dish) instead of a staple. I used to look at it and treat it like any other food I get at the store, there is always more where that came from, but raising and ending the life of another animal to use as food made a big impact on that for me. (even though I still buy meat at the store and don't raise all our meat, I treat it all w/ greater respect now)

 

[uglychickens]

Yes. My husband and I don't eat big piles of meat any more. If I process two at a time, that is all the chicken either of us want to eat in a week. I make soup out of the spent carcass. The skin doesn't really go to waste. I bury the skin with feathers  along with the entrails in the garden. People wonder how I grow such lush plants and fruit trees and shrubs. It's because I've been burying the end results of processed chickens for thirty years on the same property. We bury deep enough that when I put an apple tree or raspberry row over the same area in a years time, we don't dig into bones. But the earth is dark,  rich,  and full of earth worms. 

In a true self sustaining fashion, there is plenty of fat in the diet. We grow our own nut trees. I use drippings from bacon to cook with, and there is plenty of good fats in salmon and fish we get from the Puget Sound here. There is plenty of fat in dairy too. Too much fat in the diet with or without chicken skin added to the mix. 

I wish I could try that. But my LGD would dig it up and roll in it...

 

[MumsyII]

I wish I could try that. But my LGD would dig it up and roll in it...

During the years we had dogs, I placed large planks over the burying/planting spots and weighted them with bricks. And my dogs were taught the word "leave!" early on if I caught them digging in the garden. That word was used for anything they were not to touch. Chickens, people food, and dead things buried in the garden. A useful command.

 

[delisha]

I mentioned earlier today and got no response.... I have a hen looking awefully ratty right now. her feathers look frayed, thin, and dull, and she was a bit light when I picked her up to give her a once over. I'm hoping she's moulting because she's not broody at the moment, and not laying either. should I give her soe extras? I'm going to start keeping her in and giving her a scoop of grain in the morning... should I get some calf manna? give her more animal protien (ground beef, canned mackerel, eggs, yogurt?) She doesn't appear ill, comb is bright, she's actively foraging/dustbathing etc.

I have the first of our home grown chickens brining in the fridge! going to eat it tomorrow for dinner with new potatoes and fresh veggies from the garden.....

I can only go off the information given and this is just my opinion

Sorry i did not answer..
1. The bird is too young to moult enough to cause weight loss. No bird should loose weight from a moult that you can tell by picking the bird up.
2. There is something wrong with the bird, you have recognized it and are looking for solutions.(good job)
3. Take a fecal into the vet or purchase a microscope and check for internal parasites. Checks for external parasites in all of your bird.
4. Check your feed. Does it look or smell different.
5. Hold the bird up to your ear and listen to her breathing.


There might not be anything wrong with your bird either. Some birds are thin. She might have congenital defects. It is just a guessing game on your description.
If all of your birds are healthy except that one..it is the bird and not your methods. Survival of the strongest. Do not save a weak bird that can cause harm to your flock. Do you want to build resistance and health or spend time doctoring birds? Adding additional feed to one bird is not a solution.

Quote: It is not moult

Enjoy your feast and celebrate the experience of your hard work and good animal practices.

We have lost the art of meal celebrations and gratitude of our food. Eating with the family at the table should be an event and daily celebration!

 

[uglychickens]

I just went down and looked at our hay crop... IT'S FIVE FEET TALL!!!!!!! Wow what a crop this year is gonna be!!!! Even in the best of years my uncles crops up in pa were only 4! Dang

 

[TurtlePowerTrav]

I only process what we will eat in the next week. I am out of birds to process at the moment but have enough friends with cockerels growing in city I can have them. And I will be raising the LF Faverolles soon. I have two girls at POL and have a source for a rooster(the president of The Faverolles Fanciers Club)

 

[Kassaundra]

I have a new volunteer, one of the slips started crowing yesterday. I need to figure out which one and he is next on the list.

 

[Leahs Mom]

Red Ridge, Mumsy and all that process the heritage RIR -

At what age do you find they're ready with enough meat but not so tough that you can't eat them as regular "fried chicken" or the like?

 

[BlueMouse]

I know it might be counterintuitive, but the Fermenting Feed for Meat Birds thread has a lot of really knowledgeable people on it.. They'll probably ask the age, breed, state of her crop, whether you've palpated her abdomen to see if she's egg-bound or what have you, any recent changes in sleeping arrangments or feed... I'm learning the questions, just not the answers yet!

Whoops... did check those. And I'm over on the FF thread a lot too. Good information there.... She doesn't seem egg bound, just hasn't started laying again after her latest round of broodyness. she's a bit over a year old, and an unidentified EE. I think aybe ameracauna and some kind of wynadotte? No changes in sleeping arangements/coop/feed.

Bluemouse, I am not great at chicken ailments at all but if not molting and no other changes in diet I would think parasites. Are the other chickens looking the same way w/ the same care? If they are it still could be parasites, but also could be the food isn't adequate. If she is the only one I would think it is less likely to be the food or husbandry and more likely w/ that bird herself

Other chickens look fine, but they're all considerably younger, from about 15 weeks to almost 30 weeks, and she's probably a year and a half. I wondered if she was just down in condition from being broody? I have no idea what a moult would look like, you know? Worms I hadn't thought of at all.

I missed if you said how old she is - if she was beginning to moult that wouldn't explain her being light - that sounds more like worms to me. I would hold her back as you are in the morning and give her high protein (eggs seem easiest), add garlic in case it is something else, and think about worms .

Can you post pics of your marans? would love to see them.

Yes... I'm thinking I'm going to give her eggs with garlic and cayenne and pumpkin seeds... hope that will help straighten her out. I'll try to get a pic of Mary for you. She's not the best quality I don't think. She has a nice shape but no leg feathers. I'm hoping for nice dark eggs but just don't know. The guy I got her from said his laid nice mahogany brown eggs, but didn't have any exaples to show. He has a reputation for being pretty honest though.

I'm wanting to plant a fence row of various trees, shrubs and vines over the next couple of years that is an awesome idea. I have been double bagging and throwing all the extra in the trash, I believe I am going to start planting the extra in that area I want to plant. Thanks Mumsy


Processing our meat has made a big impact on how I treat meat for sure. I am judicious and sparing in recipes, and use "hunk o'meat" dishes as a treat (piece of steak, or chicken, or pork instead of mixed in w/ a dish) instead of a staple. I used to look at it and treat it like any other food I get at the store, there is always more where that came from, but raising and ending the life of another animal to use as food made a big impact on that for me. (even though I still buy meat at the store and don't raise all our meat, I treat it all w/ greater respect now)

We "planted" our offal by the goosberries! I told my DH to be sure to remember where he put it this time so he won't be digging there in another 12 weeks when we do this all over again... we have 25 more broilers coming. That's going to be great for the rasberries I'm thankful that we don't waste pretty much anything when we process our own. and I'm totally with you on the meat thing.. Sure makes a difference in how you see eating meat when you're raising and butchering your own.We're a family of five, I can make four pounds of meat last us three meals. Many people are shocked at the way we eat, but all my children are strong and healthy, and my husband and I are rarely sick. The more of our own food we grow right here the happier I am. Realistically that will never be 100% true in the limited space I have to work with, but, every little bit helps.