Smallholders ideal table bird- Stage 2

The weekend saw the arrival of our second ‘set’ of hatchlings. From the eggs we candled when we got back from Perth. 9 we due this week, the rest are younger than that so still have time to go.

I have discussed candling before. This is a process we use to determine whether the eggs are fertile, and/or progressing. Sometimes fertile eggs will stop developing, so we siphon these out too.

Basically by using a bright torch and carefully placing it against the egg, in a darkened room you will be able to see the silhouette (or lack of).  

So as I was saying from this ‘sets’ eggs we had 2 that didn’t make it- 1 non-starter and 1 that was just too weak. To be honest I would rather have a non starter than a chick that doesn’t make it because its too weak, so hasn’t developed properly... but I guess that’s why the saying goes “don’t count your chickens before they’ve hatched”. And I think any bird breeder (not sure I think of myself as one, but guess that’s right) would agree with that statement.

So we have 7, fit and healthy chicks. These guys will be staying indoors until the rain has definitely gone.  I guess we learned a lesson this year, not to hatch any eggs over Christmas- New Year (or generally up til the wet season).

I am hoping to continue to photograph these guys regularly, and document them; in the hope that we can learn about their progress and potentially even sex them. And use that for future hatchlings too.

3 of these guys are pure Indian games, the others are a cross between Lavender, our Old English game/layer cross and Ronnie our Indian Game rooster. So potentially stage 2 in our long term experiment for the small holders ideal ‘table’ bird.

As a smallholder, we breed and rear chickens, both for egg production and meat consumption. It’s not for everyone, but this is the lifestyle we have chosen. Now many years of mass production has developed ‘hybrids’ designed for one or the other, but not both. Many of the traditional breeds are considered ‘dual purpose’ as they would have been more for the average family... though most would probably have had ‘mongrels’ or crosses too.

So the ultimate goal is to produce offspring, from which the roosters provide a good eating bird and the females fair egg production... minimising waste and flock numbers.

I am hopeful that these Old English Game x layer crossed Indian Game may produce an interesting ‘table bird’ line. Though so far none of our, well for want to of a better word- expectations (no that definitely the wrong word) have eventuated. Well any way, anything we suspected may result from this cross so far has been in correct. As I had, had an incling (I wouldn’t call it an expectation) that the Old English Game cross chicks may  differ in appearance from the other, as I suggested they would inherit the grey legs of the Old English Games, as the entire first cross did. And I have seen photographs of Indian Games crossed with Australorps- another grey legged chicken, inherit grey legs. As opposed to the dark yellow of the Indian Game. All the chicks have yellow legs!

Well here the background to our experiment, for those who don’t know.

Following my unintentional purchase of an Old English Game rooster last year. We did incubate 1 ‘set’ of eggs. The result of which was a poor fertility rate, but produced 9 crosses- mostly roosters, but a few hens.

All inherited varying levels of Dads colourful plumage... even the hens. 2 of the hens we still have- Lavender and Welly2, both are beautiful golden coloured birds; Lavender with a purple-y tail feathers and Welly2, was clearly the result of a cross with our Welsummer hen- if her markings are anything to go by.

Now whilst as a breed we found the Old English Games to be quite ‘wild’, in terms of their natural survival instincts. Dad, more so than our OEG cross hens, but even these practice these instincts...strange when compared to our experience with other domestic chicken breeds. They usually roost off the ground (usually in trees or on top of high fence posts/ wire) and are more than happy to forage for their own food. Also found the roosters to be quite aggressive, but then we only usually had contact with them whilst they were confined- so guess it could be that flight or flight instinct. But I could definitely see why they were used for cock fighting!

Anyway back on track, this cross produced a few roosters, all of which had fair meat quantity and quality for their size. Whereas the hens were smaller in size and smaller than our general laying flock, they have delivered a fair number of eggs, or at least so far.   Therefore we were hopeful that experimenting with this offspring and the Indian Game may produce a fair (or at least improved) laying, table bird... every small holders dream.

Well this is stage 2, guess we will keep documenting our progress.

Chicken Day

Our dog’s love chicken day...

Nothing goes to waste on 'Chicken day'

Matt and I however have mixed feelings about it. This time being more sombre than usual, but we do enjoy the rewards at the end. As 'Chicken-day' is generally as weekend day event, and depending on the numbers can be a few hours. It is something we often (as this time) do on a Sunday, so Sunday dinner tends to be chicken... fresh, free range chicken.



Indian Game dressed out- Sunday Dinner



As part of rearing chickens, we end up with a number of roosters. So when we began incubating we decided we would keep a few hens for our own stock, sell what we could and the remaining (likely to be roosters) would be for meat consumption. At the end of the day we eat meat, chicken being a regular food source for us , as many households. So it was a process, part of this lifestyle.

Now we have raised a number of birds for food now, and this was no exception. We had the remaining 2 Indian Game roosters and 2 ‘returned’ Rhode Island Red crosses. These we have had since before Christmas and have joked they were ‘Red Roosters’. Which if you have ever been to Australia  would know is a fast food restaurant, specialising in roast chicken. These guys were the product of the eggs we hatched for our friends. Many of the roosters either didn’t sell or out of the giveaways, some were returned. And these 2 made it back to us.

Now neither of us take pleasure in the process, and I have been asked many times “how can you do it?” But the reality is, if we don’t eat our birds, we’re eating someone else’s, and at least we know how these lived. Besides once you’ve killed the bird, you can’t take it back. So you just get on with it, and do it justice. Or it was all for nothing.



This time however our “downsizing” involved the culling of a few hens that are no longer laying; our ‘spent hens’.  Now don’t get me wrong, we have a few pet hens already and they will stay and live out their days; as we have always been more emotionally involved with our original suburban flock. We did however make this decision prior to purchasing our next batch of layers. As a perpetual cycle of replenishing layers and keeping our older birds would be expensive (which isn’t everything), but would also limit our numbers, due to being able to offer the birds space. And in the long run, would affect their quality of life.    



Indian Game



Rhode Island Red cross



RIRx leg meat



So first we processed the Indian Game’s were at least 6 weeks younger than the RIRx’s and substantially smaller in stature, yet the Indian games had far more meat on them and we were surprised by how white the meat was, as we were expecting it to be more of a ‘game bird’. But we were especially surprised by how lean it was- not that was such an issue for us, given we skin our birds anyway, but anyone else out there considering a ‘meat bird’ I would highly recommend these.



Leg & breast v feathers



The RIRx’s on the other hand we all feathers. We actually removed the legs and breast meat, then stripped the remaining skin so that we could utilise the carcasses as bait for crabbing. Felt like the most efficient use of the bird. As I would not recommend rearing Rhodies for meat, which is hard when breeding produces so many roosters.

We used this process for the ‘spent hens’ too. As whilst many will tell you older birds are stingy or tough, I couldn’t in good conscience just kill them because they had surpassed their use.  So I boned out the legs and last night I made a very large, very tasty chicken and vegetable pie. I will admit, I think to cook older bird meat you do need to cook the meat slower. So crock-pot meals, pies or curries would be ideal.  

Left over 'Spent- hen pie' for lunch

Pigs, Roosters, Chicken day... what a weekend

What a busy weekend! Highs, lows and everything in between.

From the intended downsizing of our flock, resulting in a tasty chicken dinner Sunday night, but I will come back to “Chicken Day” separately.   We did also have a few unintended losses, but on the whole the weekend was productive.

Firstly, on the piggy front. Our “Berky” is doing really well. So Friday we separated him from Mum, to the relief of Mum. Berky has been reasonably calm during the process, though he has been following Mum from inside the pen as best he can. I am looking forward to being able to reunite them next week. I am hoping this is long enough and that he is big enough. As we intend to swap the bore over- so Smokey is to be penned for a few days, so Berky can settle a bit. And hopefully his separation will increase his interest in our other girl, who is due for season in the following few days.



Berky



Absencemakes the heart grow fonder...

as the case may be. I just think the familiarity between the two and her dominance over him appears to be interfering with our Berkshire breeding. So I guess this is my last attempt to save Streaky’s bacon! As after this, I (or she) is running out of options.

Mum enjoying her freedom

Given the success of our first litter I have updated our Pig page. I have also updated our bird related pages. So whilst I have left a ‘Poultry’ page, it is mainly in reference to how our flock expanded and generally how to get started. You may notice that there is now a Chicken, Duck, Goose and Turkey page. This seemed a little more appropriate to address the individual bird species, as our flock has

now expanded... again. Somehow, poultry seemed a little general, and the page would have gone on and on, if I had discussed our progression into each species and our intentions/ aspirations for each.

So back to  the past weekend, Friday was also the day we lost our resident Sussex rooster “Rocky”. Now in the grand scheme, Rocky was not in the list or downsizing; but vital to retain for future restocking and production... and he was more of a pet.

Unfortunately we don’t know what was wrong with him as such. He hadn’t really been himself for a few weeks; looking dirty and a little soggy. Pretty much since our first round of rain a few weeks back. But we mostly put this down to the lack of dry areas for him to dust bath. Though the girls all looked perfectly clean, though they sleep inside the hutches and sheds where Rocky roosts outside the door- almost like a guard, but asleep on duty!

Then in the week although he was still first to the gate and eating well, but he looked a little unsteady on his feet, and not quite his assertive self. So we separated him. Tried worming, just in case; though the flock had, had their water treated not that long ago. We tried sprays for respiratory infections, anything and everything we could. But he deteriorated and finally gave up, with us there Friday afternoon.

So Sunday afternoon; against the trend, we collected a young bird from another bloodline that we had enquired about over the weekend. A little quick I guess, but at the moment he is a nice looking bird. Not “working” as yet, but appears to be settling in with the hens far easier than Rocky did- at least they are letting him eat! So I haven’t had to stand guard and protect this one. So hopefully by the time he is ready, so will we be.

Sunday was also a tidy up day and rearranging of a few things.  

The reduced size Indian games and honorary member (our Old English Game cross hen- thinking a cross may produce meat birds? Either way she’s a better layer) moved into the small poultry shed, with the addition of the enclosed run (more for the OEG cross). This we placed on the currently empty (well weed ridden) raised garden bed.... this is my idea of weeding and fertilising!

This freed up the small hutch, so our young chicks that we incubated and hatched for my nephew moved from the brooder box to the small hutch outside.

So with the brooder box vacant we tidied the shed and yard... Which any shed owner would understand is not a small task.

As well as making headway with the garden, pruning the various fruit trees that we had planted last year- the surviving ones are flourishing. As is the grass, so we mowed- yet again! And made a start by clearing the veg patch, ready for replanting.

Chicken Keivs

Sorry this is not a recipe for Chicken Kievs, though that may come in time. What I wanted to discuss was last nights Jimmy and the Giant Supermarket. I know I have mentioned this series before, as it aired in Australia that week. And begun with rose veal. I must admit I read the best tweet the other day, where a lady asked if anyone had tried rose veal and to put in perspective (in terms of misconceptions), she added "its just like eating lamb". But back to the keivs'. 

The series ended last night with the ‘reinvention’ of the cheap chicken Kiev. I have to admit I was quite impressed with Jimmy's passion. Even if I wasn't too impressed with Tescos buyers. But in fairness they kept to thier word and bothe the kiev and a re-worked version of the sausage made it to stores. (Let's just hope the rose veal makes it too). So Woolworths, Coles this can be done- take notes!

The keiv was probably his most successful product- both in terms of early sales and in meeting the Tesco expectations, as he found a meat source that was cheaper than their commercially bred broilers.

Majority of commercial producers use purpose bred ‘broilers’; a selectively bred Ross cob chicken. I myself have purchased these birds from a hatchery (via a middle man) in the past. I posted at the time of my concerns regarding their development and quality of life... I would not have them again.

Broiler vs layers (same age)

As these birds, even when free ranged put on weight at such a rate that their bodies struggle to support. They are lethargic and do not scratch, or do anything normal chicken do; guess this is what makes them ideal for mass production. They will feed day and night, if they are allowed. We took the food away from ours at night, probably why ours grew to about 8-12 weeks, where commercial birds take half that. By this time we had to kill them, as their quality of life was suffering... we even had to provide them with a new shelter, as they could not climb even the smallest ramp.

 Jimmy’s cheap chicken was actually chickens! “Spent hens”, now I am not a fan of this term, but it is a reality that hens raised in the most ethical environments have an expiry date. This is true of battery farmed hens too, but these would not be in any condition to be sold as meat and are often sold for other purposes. The lucky are sold as ‘recue hens’, something I am in two minds about. As whilst the animal deserves a chance of a good life, by purchasing their ‘waste product’ you would be financially enabling them to continue... but this is off topic.

It is true, and I have heard others who breed chickens discuss it in the past that a hen’s prime for laying is its first year. As they do not lay until they are 5 months old. Most commercial and many domestic birds will become surplus to requirements at 18months of age. This may seem a little harsh, but by this time they have served their purpose and are no longer financially viable to support and will be dispatched, one way or another.  So I guess a cheap alternative free range meat is a good outcome. I guess there is a stigma about older chickens being considered ‘tough’. Though in the instance of the Kiev the firmer meat was an advantage and the age increased its flavour. I guess it is just a case of using them for the right purpose. They may not be as desirable for a Sunday Roast, but are ideal for mincing or slow cooking. So why do we breed young birds for these purposes?  

This got me thinking about our own birds. We have a few older birds, we still have 4 of our ‘originals’ (we had 3 Rhode Island Red crosses, followed by an Australorp, Light Susse and a Welsummer- we no longer have the Australorp or whitest of our 3 RIR x’s) and we have agreed that these ladies have earned their keep and will live out their days here; guess we think of them more as pets than livestock. 



Originals



They still produce eggs; they are just more temperamental when it comes to cooler weather, or the wet. We currently have our Welsummer in the front yard; keeping Rocky and our Indian Game hen company whilst Ronnie enjoys some time with the rest of the flock. And I have collected 3 eggs from her in the past week. So whilst her laying has slowed and is more than sufficient for the home kitchen, it would not be viable for commercial hatcheries. But I have to be realistic, we cannot keep raising new birds to maintain our egg supply and feed the older birds too.

We have four ‘commercial layers’ (Australorp crosses) bred for their egg producing qualities and a Rhode Island Red bought as day old chicks last July/August. And I have been told the commercial birds will slow up more dramatically than our other breeds/ crosses too. So I guess I have to be realistic that the pullets we have to replace them, will replace them.

They are lovely birds, but I am not emotionally attached to them in the same way we are with the ‘originals’. And with a current poultry count of 61 birds (between geese, turkeys. ducks, ducklings, chickens, pullets and roosters) we have to be realistic, this not a number we will be able to maintain. So whilst some were bred ‘for the pot’ and I have reconciled myself with the fact they have had a far better and longer life than they would have elsewhere. I guess my next emotional challenge is to accept that some of our hens will eventually (and probably in the not too distant future) reach the end of their prime and may themselves be destined for the Kiev.   

Spoiler Alert! Jimmy and The Giant Supermarket

Tomorrow night is the Australian (free tv) screening of Jimmy and the Giant Supermarket on SBS. 8:35 Jimmy And The Giant Supermarket "Meatballs - Rare breed pig farmer Jimmy Doherty goes inside Britain's biggest supermarket, Tesco, to come up with innovative ideas to produce equally cheap but higher-welfare alternatives to their best-selling meat products. In the first episode, Jimmy tries to transform Tesco's own brand meatballs. In doing so, he spots an opportunity to tackle one of dairy farming's biggest secrets - the killing each year of tens of thousands of male dairy calves because there's no market for them. (From the UK) (Documentary Series) (Part 1 of 3) PG CC" This guy has had a number of shows back in the UK… and as he is a ‘celebrity’ rare breed pig farmer, I am keen to see how he is as a host. (www.jimmysfarm.co.uk)

As for the subject, the idea that the supermarkets own brand products can be ethically produced for the same price is AWESOME! I’m not saying it wouldn’t be a challenge, but Tesco has agreed that it will adopt these if it can be done. Now Tesco have been involved with a few innovative products /TV series- good PR, yes. But why not? To be fair the UK market is far more competitive than here (well Nth QLD at least). So I guess the saying any publicity is good publicity works. As Tesco remain the UK’s largest market share. I have to admit, I have read what this ‘opportunity’ is that they have mentioned. And its not a new concept and he’s not the first celebrity foodie to promote it. Personally I use the same sort of principle at our place when it come to producing chickens for laying and then chickens for consumption… meat. There are many out there that fail to realise that to produce milk, a cow need to have a calf. Much like any other mammal.

Now female calves, being girls, will obviously be of use to a dairy farmer in their future years. Or be viable resource for sale, so are raised as such. Males on the other hand, are not useful to a dairy farmer; who in all honesty is paid to produce a product. A product that they are required to share with the caves. So to achieve the greatest output possible male calves are culled. They offer no value to the farmer, for sale or stock and deplete the milk stores. Similar process happens in many hatcheries (producing laying birds). Roosters (cockerels) are not of use and therefore would decrease profits to feed. So most are killed, once sorted from day old.

We made a decision when we begun breeding our flock that males would be grown for meat or sale, regardless of their breed. Obviously certain breeds make better table stock than others, but chicken is chicken. I have often wondered how much ‘potential meat’ is lost through modern practices. I mean raising produced based on type, species or breed of animal for its ideal purpose makes sense. But on the other hand, what about anything that is produced as a subsequence that doesn’t quite fit the brief. I mean the potentials such as ‘pink veal’ of dairy billy calves (told you this was a spoiler) and the roosters from hen hatcheries. But can we go further? What about the chickens produced for meat sales that do not make their weight targets? It is common practices for birds that are below weight, by a set time scale to be culled… I have often thought that whilst they will not make the desired weight for roast chickens or whole chickens on the supermarket self. Surely they could serve some viable purpose. I understand whilst the farmer may not wish to feed it further, as it would be literally eating into its profits. But that bird still carries a food source suitable for other chicken products or uses. Just discarding that life as it doesn’t meet a standard and timescale appears pointless! The issue with my theory that these deaths should be utilised is that the farmer may not have a contact for such produce. And as this source is based on stock not meeting a standard, you can not guarantee supply, how could they? They may not be able to provide to another buyer, contractually. Furthermore, they have to transport that animal to slaughter, separate it and transport it elsewhere. So I am far from blaming the farmer for making a living. I guess I am merely pointing out that there are flaws in many of today’s practices, other than the obvious animal welfare conditions that often get discussed. Many farmer would like to farm more ‘ethically’, but it is’t financially viable. And not many have an ‘innovative’ foodie, backed by a large supermarket chain offering cash for diversifying into their bi-products. But there are ‘opportunities’ out there. I guess much of the problem is our expectations and preconceptions as consumers. I often get frustrated with people who will only eat certain cuts of meat; the popular ones, such as chicken breasts or certain chops or ‘the best steaks’… Well guess what? An animal was killed for that particular part. So by all means appreciate the cut and enjoy it, but have the decency to appreciate an animal was responsible for producing that. So subsequently it also produced less popular cuts. How many people turn their noses up at offal? It was a standard meal to my grandparents. Don’t get me wrong there are bits I have tried, which I have little interest in eating again. Like chicken feet and pig’s ears. But they are viable protein sources and should not be knocked. I admit with our birds, chicken feet are either fed to the dogs (as a treats for days to come), or I was delighted when a work colleague asked Matt if we could save the feet for his father in future. I was happy to oblige and he apparently serves up an awesome Yum cha. And I am not necessarily just discussing meat. Does it not strike you as strange that an apple or a capsicum (pepper) in Woolworths or Coles (Asda or Tesco) look significantly more pristine than those at your local greengrocer, farmers market or local veg stall. I am not saying they are inferior, quite the reverse. I mean the stuff I grow in my garden has far more lumps and bumps than the supermarket produce does. And I know this is not that they are far more competent growers than I am (even if that is probably true). Also I have far more exciting varieties of fruit and veg, that you just don’t see on the supermarket shelves. It seems ridiculous that so many people are struggling to put food on the table and farmers are struggling to get a decent price for their stock, when perfectly good potential food is going to waste. Am still looking forward to watching the show. How about you?

Make it possible... a world without factory farming

http://youtu.be/fM6V6lq_p0o
Anyone who knows us, would be aware that animal welfare and an understanding of where your food comes from and how it is produced is something we strongly believe in. And have openly supported such campaigns in the past (see Food for thought page) and we try to practice what we preach in terms of animal welfare. And what we do usually brings up the conversations of what I call 'meateaters responsiblity'. 
Now, I have never believed in ramming our belief down others throats, but I would as you to consider where the produce you buy has come from? And how did it get there?

Now I know its not always possible, and budgets have alot to do with purchase choices. I mean I'm guilty of it myself on occasion; something I am not proud of.  But in not buying factory farmed meat some/ most of the time, reduces demand and increases demand for better conditions. Then I don't see that as a bad thing. 

Now I know there are those who view meat consumption as the problem, full stop. And many beieve free range to be too expensive. But what I am asking is that you (please) take the time to watch the video and consider the changes and difference you CAN amke.   
Then if your interested in making a pledge, and making a difference visit www.makeitpossible.com

http://youtu.be/fM6V6lq_p0o

D day for our 1st hatchlings

**Some of the images toward the end maybe disturbing to some, so use your discretion**

Sunday was D-day for the roosters and ducks (drakes). Having advertised them for sale and successfully selling one pure Sussex rooster and 1 drake and one hen from the ducks, it was time to deal with our excess birds. Now this is never a pleasant process, but I do stand by our decision to raise our own food. This, as meat-eaters includes our poultry. As a matter of hatching and raising chicks for layers, we accumulate roosters.  We also (as we keep and raise ducks) have an ongoing source of ducks. However this does mean we have to deal with the excess livestock to fulfil their purpose and fill our freezer.

These however were our first batch of poultry, hatched and raised here.  The 3 roosters were now 20 weeks old and the now 10 week old ducks (males at least) were growing rapidly, as was their appetite.  So whilst we have reared and culled our own chooks in the past, these were the first we had hatched and our first ducks full stop.

As with our previous birds, we set up our temporary station, cleaned and set up the table, knives, poultry scissors and bucket of water.

Our station consists of a stand and 2 cones. I have seen/read a number of ‘effective’ and ‘humane’ methods of killing poultry. But a number include the use of a ‘cone’ shaped item and either cutting the throat or in some cases the head off and bleeding the bird. The cone helps minimise the movement and (hopefully) stress.  We do try to keep the kill as clean as possible, as we do not want to put the birds through any more than we have too. And stress itself affects the meat, which in turn defies the point in doing this.
We had in the past, attempted a technique from a Butchery book that involved piercing the brain/nervous system through the beak, before bleeding. It is supposed to be instant, however we were unconvinced. As it was awkward and if you were to do it incorrectly, then surely you were putting the bird through more pain/stress. So we have since opted for the more direct approach.

I guess regardless of how it is done this is the part of the process I struggle with the most. Once they are dead I can process the bird; skin and gut, I guess as it becomes a matter of wanting to respect the life you’ve taken and not wanting  to waste it. I know many would view my stuggle to be over sensitiveity, and other would question why do it then? And more so why document it? But I guess I will always struggle with my meat eating philosophy and my animal loving instincts... I hope I never change. As I don't hink (or hope) I will never be complacement about taking a life. And will therefore want to respect and make the most of any meat, all meat, but especially those we rear.

Some may also question our method of feathering. As I have documented in the past that we choose to skin our birds, for time and health reasons. It's more time efficient and whilst many argue that the skin is the tasty part, I remove it whilst or after cooking anyway. So might as well save ourselves the extra work.

I will admit skinnin the ducks was far more work than the chickens. As without going into too much detail, the skin was alot tighter to the meat and I needed to gentally coax it way with the knive, also the layer of fat under the skin was initially baffling. But persistance was key.

Result a stocked freezer-3 chickens weighing 1.3kg, 1.6kg and 1.9kg and 6 ducks, the smallest being 1.1kg, all the others being 1.4-1.6kg, some duck livers for making pate. And some very well fed dogs for some day to come.

The smallest bird was the larger of the younger birds we were raising.  We still have another, which was much smaller, 2 that are still in that awkward yellow fuzzy stage- one I believe is a boy, the other could be a girl as ‘she’ is smaller. However this could purely be down to her lameness and ability to complete for food. We also kept the only other hen (other than the one we sold). Matt decided as they were our first ducklings he wanted to keep one and as she was the only girl it wouldn’t be as if we were increasing our resident numbers too much. His reasoning being the females are drastically small and he was worried she wouldn’t be carrying a lot of meat. To be honest I would have to agree, as she would have been smaller than the youngest male. So a reprieve for her at least.

Friday was chicken plucking

Friday was spent preparing our own chickens. As not only was one meant for the table at Friday evenings meal( for ourselves and a few close friends). But at 12 weeks these purpose bread meat birds were becoming excessively large! And I had concerns about their decreased quality of life should they have gotten any older.

Now these birds were the same as those used by mass produced companies such as Steggles. However did you know most mass produced chickens are only 40 days old.

So whilst these were purpose bread meat birds (and man were they ‘meaty’). They had access to shelter, food/water and open grass, where they were encouraged to scratch and forage, as they would naturally. Not contained in a shed with or artificial lighting to encourage continuous eating or pumped with steroids to meet deadlines.

Now, not that their fate wasn't truly down to my hand (personally)- this time. I did assist and whilst I still feel remorse, I do strongly believe that as a meat eater this should be something we should be at least witness to. I am not going to go into the details, however it was quick and as humane and stress free as we could possibly make it.

So whilst I was ultimately responsible for their death, was also directly responsible for their quality of life. And I am content in the knowledge that they had a happy and healthy life- as too many are able to consume meat products, purchased from the supermarket shelves with no knowledge (and in many regards conscience), allowing mass produced products of poor quality and conditions.

Enough of the lecture! Plucking itself went better this time; guess the trick is not to pluck feathers in windy conditions! And whilst it is labour intensive, and not unpleasant, but I wouldn't jump up and down and say I enjoy it- I do think it gives an appreciation of how much work goes into getting this meat to our plates.

Well the meal itself was a hit. Matt’s ‘Beer-can chicken' was a success and tribute to the bird as always. The meat on the bird itself was a little darker than you would buy in the shops, with a beautiful fat layer behind the skin. Both attribute of truly ‘free-range’ chickens.

So to a tasty meal, our succulent chicken served with potato gratin, broccoli cheese, and both a garden and warm pumpkin salad. Easily served 4 and then provided lunch and dinner for the two of us for a further 3 days! And in the tradition of utilising as much of the produce as possible, even today’s lunch (bacon and vegetable rice) was made using the stock I created from the bones Saturday morning.