Raising the Cornish Rock Meat Chicken (There, we did it – won’t do it again)

We started keeping chickens after one of those quick trips to TSC during their "Chick Days" a couple years back. Typical, I know, but it wasn't without research. Before we bought our first chicks I did tons of research. I devoured every "Complete Chicken Guide" and "Top 10 Chicken Tips" article I could find - watched every chicken how-to on YouTube. I read a...
Read More

Keeping The ‘American Bresse’ (a.k.a. Bresse Gauloise)

The Bresse Gauloise is a French heritage breed of chicken, world-renowned for it's flavor. Described as "the queen of chicken and the chicken of kings". The finishing method practiced by it's producers is said to create a fat-marbled muscle, similar to wagyu beef. Although known for their meat, hens are highly productive layers of large cream colored eggs. For tho...
Read More

Coturnix Revolution

If I only wanted to buy one book about keeping quail, this would be it. The Coturnix will hatch in 18 days, reaches maturity in 7 weeks, and will lay almost an egg per day. Quail eggs contain 6x Vitamin B1, 15x Vitamin B2 than chicken eggs, and contain good cholesterols call  high-density lipoproteins, which actually reduce the risk of heart attack. A single quail can be s...
Read More

Processing roosters for meat

When we bought chicks this spring, to start our flock, we got quite a few. They were extremely young, and being that this was our first time raising birds, I considered that some of them might not live to maturity. We must have some luck, because all of them made it! So, it was no surprise when a few of them started crowing. Out of our 12 chicks, we ended up with 4 roosters...
Read More