Poultry Processing

[Highbeam]

It came to 1.65 LB. this year, the most it ever cost me cause I held back on the feed a little too much but then they eat natural stuff.

So that 1.65 a lb does not include your labor, risk, and coop costs. See, we can buy good store birds for 79 cents a lb right now. Whole fryers of course. Now I don't mind paying double if I get a better product but it just isn't better. I've actually done it.

 

[PAJerry]

I've been raising hens for eggs for 3 years. The girls are getting old now and production has dropped pretty low, so in the spring I will replace them. I plan to butcher the 4 Orpingtons I have, since they are very meaty birds, but the Production Reds are just about worthless -very thin, egglaying machines only. I'm going to Rhode Island Reds for the next flock because they are a dual purpose bird.

What and how you feed makes a tremendous difference. My eggs are very flavorful and look bright and firm. The people who bought from me were all very pleased. I trust that the meat from my old hens will make superior soup next winter.

 

[Mrs. Krabappel]

This is why I wait till August to grow birds. It's hot when they are young and after 2 weeks they go into the 6x10 pen just when the crickets, grass hopper and ant numbers explode.

I really don't want to hatch and brood chicks again, though I did it in my classroom and the kids loved it. I'm hoping I can bamboozle my broody mille fleur into doing that part. That would be pretty entertaining to see a little bantam with those big chicks.

 

[woodchip]

If you know broody bantams well, you will love what happened when my mate hatched some duck eggs under his bantam.......

Everything was going great until the ducklings were a few days old, and they spotted a small pond in the garden.
They rushed over as happy as anything, and jumped in.
The bantam was rushing back and forth on the side going mad thinking her chicks were trying to drown themselves.........

 

[Mrs. Krabappel]

[quote author="woodchip" date="1295128923"
The bantam was rushing back and forth on the side going mad thinking her chicks were trying to drown themselves......... [/quote] :lol:!

 

[ihookem]

Highbeam, everyone I ever sold my chickens to said they are way better tasting than store bought. You may be buying from a store that deals with a very good poultry supplier. I have not seen whole fryers for .79 a lb. for 5 years. When it comes to turkeys, we can't tell any difference in taste.

 

[jjames]

When it comes to turkeys, we can't tell any difference in taste.

lol when reading this thread I thought to myself" I should post about how awesome "free-range heritage" turkeys are vs store bought.

And then to see this comment as the last one, almost brings a tear to my eye, to think that there are folks who feel that way!

We bought 7 pullets this spring, and had one for thanksgiving and one for Christmas, with another one going in the pot any day now.

They are not comparable. It would be like comparing my T6's heat to candlelight.

Of course they primarily foraged for themself and ate mostly grass.

Now my mouth is watering just remembering!

 

[ihookem]

Double J i will try your way then. Make them free range more. A lot has to do with how they are raised and what they eat.

 

[Wood Duck]

I processed nine roosters this fall, and although it was my first time processing chickens, I found it surprisingly quick and easy. I was particularly surprised how easy it was to hand pluck. After a dunk in hot water the feathers just pulled right out. You don't need a mechanical plucker for a small number of chickens.

 

[Stephen in SoKY]

A very efficient plucker can be made for about $10 that really speeds processing. A 6" PVC end cap, a long carriage bolt and a few rubber tarp straps. Chuck it in a drill, clamp the drill down and pluck away!

I often hatch and sell 3-400 chicks each spring. Pays the feed bill for the working girls most of the year. I didn't like the looks of the GQF cabinet incubators so I made one out of solid cherry: