Chicken Cull

 This posts contains pictures of dead animals, if you don't like that then please don't click to read more of the article. 

Despite the bad weather this weekend just gone we needed to prepare the chickens for the avian flu lockdown. This meant lots of shuffling of chickens to different pens and the processing of 6 cockerels.

Chicken Butchery - Indian Game

Obviously this post contains pictures of dead animals so please don't read if that kind of thing upsets you. 

I had planned to process a batch of Indian Game chickens for the freezer this week. I was then disappointed when I found out that the day I had planned to do it the children were going for a sleep over at my mum and dads. 

This is how far things have come with the children, it's so much easier with them that I now plan to do it so they can help. So I made sure we all got up early that morning and got cracking before they had to go!

6 Chicks Hatched

Now I would have preferred a better hatch rate but considering the incubator jammed and it was some days before I realised it wasn't turning I'm surprised we got any! So we had 7 hatch, one unfortunately had to be dispatched but the 6 that are left seem healthy and happy. 

No matter how many times we hatch chicks out I'm always excited. These are some pure breed Indian Game, after setting up the breed flock last year (and doing some miles to do it!). 

 

We'll have to see what we get from this batch. The hens they came from are mixed colours run with a dark coloured cockerel so it'll be interesting to see if there is much of a mix. We might put another set of eggs in the incubator straight away to hatch some more, as these are much slower grown than Ross Cobbs we will need to keep some hatching through the year to supply us with meat. 

Anyone else hatching eggs at the moment?

Butchery Day

 This post contains pictures butchery of poultry, so if you're not someone who wants to read about that then I'd suggest you skip this one.

Theh boys from our Indian Game x Colobian Plymouth Rock crosses we hatched out last year have reached around 24 weeks of age and it was time for them to join freezer club. 

Chicken Lockdown Mini Cull

###This post contains photos of dead animals and meat prep###

With the Avian Flu lock down yesterday we decided at the weekend to thin our flocks a little bit with a few birds that were going off to go to freezer camp. 

The girls have their favourites! No way were these going to the freezer!

We had two cockerels (Legbar and a Maran) from a small hatch we did in the summer, leaving us with two layers and two silkies from that hatch. And three ducks - all drakes - to leave us with what is a breeding trio from two sources so next year any that hatch should be unrelated. 

Meat Bird Crosses - 5 weeks (ish)

 Growth is way slower on my Indian Game x Colombian Plymouth Rock meat birds when compared to Ross Cobbs but they are such different animals.

Also although growth is slower, at 5 weeks they're only half way through their second bag of feed - Cobbs would be on the 5th by now.

And just a picture of on of my Indian Game cockerels - they're just built like units! I love this breed. These pen is pure breeds and I'm hopfull to get some really good birds from them next year. 

What meat crosses would you like to try? 

Eating Bantams...

 In the last post I talk about processing a few of our Indian game hens for meat. One was a bantam and a respectable 1.3kg.

But as they say the proof is in the eating - so on Sunday we had a little roast chicken for tea. 

Processing Purebreed Chickens - Indian Game

The children and I processed three of our chickens the other day. These were the purebreed Indian game cockerels - two full sized birds and one bantam. 

I decided it made sense to do it after some canning so the hot water from the water bath could be used to scald the chicken for plucking. 

Own Meat Birds Get A Step Closer

 So with some really poor hatch rates from posted eggs I decided that it was time to buy a few hens so we could actually start to hatch out our own eggs. I already have some fine Indian Game cockerels to run with them. 

There is a Facebook group about rearing meat for the table and through that I got in contact with someone who had some young Indian Game pullets for sale. So I took a trip into deepest darkest Wales (via a small saw mill that had some specialist timber I was after) to buy some! 

Of course I ended up buying more than just this! 

He sold a trio of Plymouth Rock Hens, which when crossed with an Indian Game will produce a great meat bird (And this cross was used in the orginal Chicken Of Tomorrow competition so I have high hopes).

I also got 4 Indian Game POL pullets so I should be able to keep a pure flock of these going as well. But hopefully the Plymouth Rock hens will lay enough eggs in the next few weeks to get another batch in the incubator and replace our need to order in day old Ross Cobbs! 

There seems to be quite a few pens of chickens around at the moment! Anyone else can't help themselves when it comes to poultry?

A Chicken-ey Sort Of Sunday

The girls and I have been looking at all different sorts of chickens that we'd like to hatch out.

The Meat birds from last year - Ross Cobbs

We've had ex commercial birds for the few years (probably 5 or 6 to be honest!) and they've done brilliantly for a second year of laying for us, so long as you know not to keep them past when they rapidly go unproductive. But it's not given us a self sustaining flock.

Children Learning Through Helping

I met the specialist for my jaw today, my wife came with me and mum came over to look after the children. He seems happy that my teeth are meeting up again and he seems hopeful that I might avoid surgery. I have another appointment next week, but it's still looking like two months of no solid food!

When I came home Grandma was with my eldest showing her how to sew on her new sewing machine. They'd picked a pattern for a toy dinosaur and were busy putting it together. It was lovely to listen and watch them working together.

Wet Muddy Chicken

The rains lat week have certainly made everything pretty muddy around here. Looking at the news it's pretty obvious that we got off lightly.

Floods down the lane we live down. And people ask why I drive a 4x4...

 The worst that happened around here was that some roads were blocked by floods and the school got shut for half a day, more because I think the teachers were worried about how they'd get home than any risk to the children. It gave them a cosy afternoon watching a film - until a friend rang to say he'd run out of fuel!

On the Friday morning I went to move my 25 meat chickens and I could see instantly that I had 24 white chickens and one that was brown and crusty...

Day Old Chicks In October

Each year (or the last few anyway) we grow a small batch of 25-30 chicks to provide chicken meat through the rest of the year.

We chose to do this in the later part of the year for a few reasons. If we get them now and start processing birds in 8- 12 weeks then generally our work load will be lower. Also the much lower temperatures will mean that the birds can "rest" once prepared for a few days making the meat much more tender. We don't have the fridge space to do this in the summer.

Currently we're still buying in day old Ross Cobb chicks and this is something I'd liek to eventually move away from as they're not the easiest breed to work with. We've never had much problem with them going off their legs and things (common problems) but it's not something I want my stock to experience either.

In the future it would be great to have a breeding group of hens with a cockerel so that they could produce a much smaller, regular supply of birds through the year, without having to buy in any chicks. This is something I've talked about for years now and really need to get and do it!

Let me know what you think. Would 25 chickens provide your chicken meat for the year for your family? These birds do get big and one breast will generally provide our family of five with enough meat for a meal.

What Chickens Are On The Homestead?

I seem to have a lot of chickens here at the moment.

I haven't spoken about them much this year on the blog so I thought I'd give a run down of what I've got and what they're for. 

Brooder Extension

On my last post Jo mentioned that she didn't have anywhere to keep chicks under a heat lamp.

This is initially what put me off getting day old chicks. Every brooder set up I saw was in a shed or a barn and I don't have that kind of space available unfortunately. I've even had friends keep them in their dinning room before now but that isn't something I fancied as they soon start to smell!

Meat Chickens

Last year we had great success growing some meat birds for the freezer, so as everything else winds down I thought it would be a great thing to do again. 

This time I got 26 day old chicks delivered out to me on Wednesday of last week. It was far more cost effective than driving to get them and the company delivers lots of poultry so really knows what it's doing.

Chicken Processing Mk3

We managed to get the last of this years meat birds processed on Sunday afternoon. 

We'd gone on a disastrous shopping trip to a local city to try to choose some tiles for the bathroom. We should have known better than to take the three kids and think we could make any decisions! We left about two hours later, none the wiser but all of use with slightly shorter tempers! We called and had lunch at my brothers which was really good fun, then dragging the kids away, hurried home. 

I knew I had six chickens to butcher before it got dark! 

I got outside around three, the sun sets around four O'clock so I knew I'd have to work quite fast! 

The girls wanted to assist again so we got everything ready. Bowls of warm water and clothes to wipe down, knife and sharpening steel, chopping/rest boards, two buckets (feathers and guts) and a plastic bag to pluck them on so I wouldn't get soaked. Hot water on the BBQ as well so I could wet pluck them again.

The girls got involved straight away again, watching me work, then helping to pluck feathers. I let them spend time picking off the pin feathers once I'd finished the bulk of the main feathers. They loved helping and asking about a thousand questions and they both made me laugh lots - they can be so matter of fact at that age! 

My eldest stayed out with me the whole way through, my younger daughter couldn't quite manage it, but it was getting cold and dark. It was lovely just to have the company and to have her talking to me about anything she wanted. By the time I had plucked all six, it was just after four o'clock, gutting them didn't take long but light was failing. I then bagged them up and left them to rest in the shed.

I was speaking to my butcher the other day and I was saying how when I jointed some of the last lot up the skin didn't stay on that well. He told me that I hadn't let them set long enough and to leave them somewhere for a few days first.

So I'm taking his advice and before I do anything with these chickens I'm going to let them sit and settle first. I think I'll probably joint up four of these and leave two birds whole. It's far easier for me to grab a meal sized portion and cook it up that night rather than always having to rely on a roast and using the left overs (which we do as well!).

How do you store your chickens in the freezer - jointed up or whole for a roast?

Also I now have a big bag of chicken livers in the freezer and I'm wondering what to do with them - does anyone that read this blog make their own pate and do you have a good recipe? I'm totally in love with pate but have never made any myself before.

Three Home Butchered Chickens

We had an absolutely mad weekend where we didn't seem to stop! 

We went out on Friday night with friends (this is almost becoming a habit), the girls had multiple ballet performances on Saturday and Sunday, we had a bonfire party to attend and I need to get some work done in the extension as my plasterer is coming this week.

Another job I managed to squeeze in was to butcher three chickens. I had hoped to do more but it started to rain and I was set up outside.

It was only when doing a few birds I realised how I need to be set up much better with a logical work flow. As it was I ended u p walking around a lot because I slaughtered them in a different place to where I plucked and butchered them.

I think I might create a dedicated little area for doing this job. Somewhere that's easy to hose down and keep clean but also has places to hang chickens as they drain, separate chopping boards for different jobs and a much larger boiler for hot plucking them. A cover as well encase it rains might be handy!

I did try the wet plucking method and it was a revelation! The feather came off so much easier and it cuts the job in half, I'm still tempted to make a chicken plucker though, either a wizzbang type one or one that goes on a drill - thanks everyone for the links last time! Just a shame the fingers are so expensive to build one myself. 

I also vacuum packed the birds using a vacuum packer I brought myself last week. Not the easiest thing to use on your own and it took a few attempts to get he seals right but I think I might have been cutting the bags a little small and making it harder for myself. A bit of practice will help as well I'm sure! I'll do a post on this gadget soon!

Anyway, two good sized birds for the freezer (2.1kg and 1.9kg) and one for tea last night. Made an incredible roast and it'll make another nice tea tonight, with the carcass for stock.

I think this will become a regular way that I provide meat for our family, I just need to get more efficient/skilled and have an area dedicated to it.

Does anyone have a good set up for processing at home?

Or do you follow anyone that does? 

I'd be interested in seeing some more set ups before I design my own. Thanks!

Meat Birds At 10 Weeks Old

Really hard to get a good picture of these birds but you can see the growth they've had in just ten weeks! 

I think I'll be processing a good amount of these at the weekend as they seem to have reached a good size now.

I think for now I'll just be dry plucking by hand as I have very little equipment to help me, unless anyone else has any advice? 

I have been looking at the pluckers you can add to the end of a drill and using a hot water bath before hand. And by hot water bath I mean camping stove and a saucepan...

Depending on how processing goes I can see no reason why I won't be doing more birds like this next year!