When to replenish the flock????????

[wawa]

I have 10 Buff Orpingtons that use to average about 8 eggs a day for the first two years of laying,they are starting their 4th year this year and I'm averaging about 3 eggs a day.My question is,Is it time for new layers and if so, what to do with the older ones? I'm not against butchering,but wont they be tough to eat at a older age???????????????????

 

[madamwlf]

I plan to replace every year. I love raising the chicks plus I have egg customers to keep happy. Right now, my original flock is molting so not many eggs. Thank goodness for the new girls. They just started laying a few weeks ago. I plan to put the original flock up on Craigslist first and see if any wants them. You can also try poultry auctions.

 

[howfunkyisurchicken]

I'm admittedly a chicken addict, so I replenish my flock every spring....and summer......and fall

you could keep the old girls, do they go broody? I butcher older birds here occasionally. They make the tastiest stews and chicken and dumplings. Lots of great flavor, just have to cook them slow and long.

 

[wawa]

Quote:
Thats a good idea but I guess what I really want to know is can I butcher them and the meat be tender enough to enjoy.

 

[chicmom]

Some people just sell the whole batch at an auction. Makes things very simple. Then you start anew. If you butcher some, they would make great soup, I hear.

 

[homesteadapps]

They will not be too tough if cooked properly. Personally I like to brine the older hens a day or two before freezing. When looking for recipes look for "fowl recipes"


One of our favorites is to cook ours for approx 2 hours at 350 in the oven with a little water added, then shred for chicken sandwiches. Main thing I think is to not boil the older birds or you'll end up with rubbery tough meat.

Here's a place to start learning about cooking heritage chicken

http://www.betterhensandgardens.com/2011/02/27/heritage-birds-for-real-chicken-flavor/

 

[Karen09]

I usually rotate the flock when they are between 2 to 3 for the ones I want eggs from (not the breeding chickens) and the older tougher chicken can be canned by a pressure canner. I boil the meat in a big pot of water with salt, pepper and garlic. then I put the meat in pint canning jars (about 1 pound of meat) and pour the juice in and put in it in the pressure-canner on 10 pounds of pressure for 1 hour 15 minutes. After about 3 months, the meat is tender and you can use it for all kinds of recipes. I also free-range mine so the legs are tougher but after the pressure canner process, they are nice. good luck deciding.