Chicken project

Thread starter #1

Spotlite

Senior Member
I usually run about 120 Cornish Cross every year. I start in mid February and run 30 at a time. This is the first ones of the year. Never actually looked at it close, just knew I liked raising my own food. Pics are 2 days old, 3 weeks old and 6 weeks old. I normally go 8 weeks but I tried something this time with 30% protein coupled with not taking them off feed at night until they were 5 weeks old instead of 4, and I started having leg trouble out of some (too heavy / outgrowing their legs) at 6 weeks old. So it was time to for them hibernate in the freezer. 30 birds, 154lbs of meat, $125 in 300lb of feed. $53 for the birds. Lip smacking and knowing I raised them - priceless. 30 more hit the brooder mid April. Threw the little red brooder feeder in for size comparison. 2 days old.jpg 3 weeks old.jpg 6 weeks old.jpg meat 2.jpg meat1.jpg
 
Thread starter #4

Spotlite

Senior Member
Did you try that new pucker out ?
I did. I love it!! Life saver! Not a very good pic but it’s in the back of my side by side. Me snd my grandson taking up to the barn. 7F07FFA2-A4A5-4750-A9B2-82DCB6058877.jpeg
 
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greg j

Senior Member
If i ever can get a few acres in the sticks and build a home i am rise my own chickens for eggs and food. Just can't do it now in the subdivision i live in.
 
Thread starter #8

Spotlite

Senior Member
Great job , I like it . Just curious do you age the meat before freezing
No Sir. Whole bird sits on ice until all are separated into pieces. Then sits in big pans in fridge to chill / dry over night. Vacuum seal and frozen next day. These were killed on Saturday, in freezer Sunday night.

But these are not your normal chickens. They’re tender because they’re still just 6 week old chicks.

Edited to add that if you can chill it before rigor mortise sets in, the meat is still relaxed. Mine are in ice water as soon as they’re out of the plucker. From dead to on the ice is less than 5 minutes.
 
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Thread starter #9

Spotlite

Senior Member
I'm going to order some Ross or Cobb 500 to do that with 6 to 7 weeks and butcher.
Where you ordering from? Looks like a good bird. I can’t find them with the hatchery I’m using.
 
Thread starter #12

Spotlite

Senior Member
@oldways thats a good price for cornish cross!
@Spotlite what kind of food are you using? That feed bill seems on the high side.
I ended up having to buy at tractor supply because I couldn’t get to the co op beforehand. (Work travel) I can cut the cost considerably at the co op buying by the ton price.

Plus I threw them in a 30% protein and left the free range food for 24 hours a few weeks instead of 12 on 12 off - trying an experiment to see if I can get the sane results in 6 weeks instead of 8.
 
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I ended up having to buy at tractor supply because I couldn’t get to the co op beforehand. (Work travel) I can cut the cost considerably at the co op buying by the ton price.

Plus I threw them in a 30% protein and left the free range food for 24 hours a few weeks instead of 12 on 12 off - trying an experiment to see if I can get the sane results in 6 weeks instead of 8.
Good deal! Sounds like you have it covered. Tractor supply is on the high side for feed. For what its worth, ive had better luck feeding them less for longer rather than trying to feed em up quick like a hog or whatever. I mix in scratch towards the end to slow the bulking. I send em to freezer camp at around 8 or 9 weeks or when they look fat. Good for you on growing your own food! Nobody will feed ya better than you!
 
Thread starter #14

Spotlite

Senior Member
Good deal! Sounds like you have it covered. Tractor supply is on the high side for feed. For what its worth, ive had better luck feeding them less for longer rather than trying to feed em up quick like a hog or whatever. I mix in scratch towards the end to slow the bulking. I send em to freezer camp at around 8 or 9 weeks or when they look fat. Good for you on growing your own food! Nobody will feed ya better than you!
Yes Sir, thanks! On this run I am on vacation during the time frame they should have been killed. Between my wife and chickens - kill chickens lol.
 
Thread starter #15

Spotlite

Senior Member
@oldways I placed an order at Bobs and sent a follow up email after subscribing. I haven’t received anything from them. Will try calling them today. I’m sure they're busy, but from your experience, what’s their typical process before I call? I don’t mind being patient, mostly curious if I’m placing the order properly.
 
Thread starter #18

Spotlite

Senior Member
That's a good deal, I picked up some roosters the other day folks get chicks and don't know what to do the roosters. that water temp is key to that pluckier's success. It seems 145 is the best so far..
Yes Sir, 145 to 148 is where it does perfect for me.
 
Thread starter #19

Spotlite

Senior Member
Great job , I like it . Just curious do you age the meat before freezing
This second run of birds were aged. I guess I’m a little misleading by saying I didn’t age the first run, they were in ice water for 24 hours. But with no intention to age - just get everything killed and cut up.

I did a little deeper research and tried a salt water brine with these I just killed. As said before, the other birds are fine, but the salt water brine was definitely a plus!!! We fried some of these tonight and they’re basically as good as you can get in any restaurant.

1/2 cup salt per gallon of ice water for a little over 48 hours. Some of the brine salt / water ratios called for 1 cup salt per gallon but they were also letting it rest a shorter period of time. The ratio I used was perfect, you really can’t taste the salt, you can tell it is there, but it’s not salty at all. The salt not only adds flavor, it helps retain moisture during freezing. D22ED0F4-9E6D-47D5-B85B-380DDEA0FBC6.jpeg
 

antharper

“Well Rounded Outdoorsman MOD “
Staff member
This second run of birds were aged. I guess I’m a little misleading by saying I didn’t age the first run, they were in ice water for 24 hours. But with no intention to age - just get everything killed and cut up.

I did a little deeper research and tried a salt water brine with these I just killed. As said before, the other birds are fine, but the salt water brine was definitely a plus!!! We fried some of these tonight and they’re basically as good as you can get in any restaurant.

1/2 cup salt per gallon of ice water for a little over 48 hours. Some of the brine salt / water ratios called for 1 cup salt per gallon but they were also letting it rest a shorter period of time. The ratio I used was perfect, you really can’t taste the salt, you can tell it is there, but it’s not salty at all. The salt not only adds flavor, it helps retain moisture during freezing. View attachment 1074428
The reason I asked that question was because I’ve tried eating some that were culls I guess , left in a friends chicken house after they caught them and they weren’t that good , all we done was kill and scald and cut in half and straight on the grill
 
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