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Part of our Breed Profiles series, Cayuga ducks are a medium-sized duck with stunning green-black plumage. History The earliest documentation of the distinctive black Cayuga ducks shows them living in the western, central region of New York state where the Cayuga peoples lived. Often found on or near Cayuga Lake, one of the Finger Lakes, […]Read more »
Most fungi are beneficial or harmless, but a few will cause serious health issues in your chickens. Fungi comprise a kingdom of organisms that include molds, mildews, yeasts, and mushrooms. These related organisms share the following characteristics: They have a nucleus, or core. They lack chlorophyll and thus are unable to produce their own food, […]Read more »
The Sultan or Serai Taook Part of our Breed Profiles series, the Sultan chicken originated in Turkey as an ornamental bird. History The breed first arrived from Turkey to England in 1854. Known as the Serai Taook in Turkey, this rare breed had been bred as an ornamental meat bird for the royal court in […]Read more »
Welcome to the Community Chickens Podcast! Our hosts Zach Foley and Charlotte Brunin go in-depth into poultry related topics such as breed selection, disease treatments, nutritious feeds, cool coops, predators, eggs and much much more! Don’t forget to download, subscribe and leave us a friendly review so that we may continue bringing you these fun […]Read more »
Part of our Breed Profiles series. The Paduan or Padovana chicken is a European crested bird that’s been around since the early Middle Ages. History We know, from archaeological evidence, that crested breeds were wide-spread in Europe and Russia. A chicken skull excavated in Gloucestershire, England dates to the 4th century CE and shows the […]Read more »
Learn Meredith Leigh’s method of butchering a chicken carcass into 8 pieces. Chicken Butchery Chicken is a great place to hone your cutting skills. We’ll cover the standard, eight-piece cut, and offer a slight variation, which will come in handy when you’re frying chicken. Wings Begin by removing the wings. Stretch the wing as far […]Read more »
Part of our Breed Profiles series, Dominiques were one of the earliest known North American developed breeds, and almost became extinct in the twentieth century. History Dominiques have a long history in North America as one of the earliest developed breeds, though they weren’t recognized as a distinct breed until the early 1800s. Like so many […]Read more »
Knowing the anatomy of poultry can help you butcher more efficiently. Learn about the placement and processing of gizzard, crop, perineal gland and other internal poultry organs. How to Begin Before attempting to slaughter or butcher an animal, you must perform enough preliminary research to ensure that the work you do is efficient and humane. […]Read more »
Part of our Breed Profiles series, the Mille Fleur d’Uccle is a feather variation of the Belgian bearded or Barbu d’Uccle bantam chickens. Mille Fleur (Million Flowers) d’Uccle bantams are truly gorgeous, small chickens with speckled, orange plumage. History A variation of the Belgian d’Uccle bantams, they are true bantams without a larger counterpart. These […]Read more »