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Over the years, through trial and error, I’ve tried just about every method and approach to raising Cornish Cross broilers. I’ve experienced flips and poor weight gain and struggled with all that manure until I finally landed on methods that closely mimic commercial growers – and they have produced by far the best results. The […]Read more »
Part Two of a two-part series on butchering chickens Read Part One Our morning started early on the day of butcher. After breakfast and some coffee we were eager to get started. I think we were most interested in getting past the actual act of dispatching birds. That would be no fun for anyone […]Read more »
By Meredith Chilson I think I’m going to raise meat birds this spring. Here’s why: I’ve been tempted by photos and catalogues offering little chicks once too often. You’re getting those catalogues in the mailbox and photos in your news feed, too, aren’t you? Doesn’t it make you think of spring and new life and […]Read more »
by Jennifer Sartell Well, the deed is done. Just as hard as I expected … just as hard as the year before. If you read my post from last week Thankful for Turkeys, you’ll know we were processing some of our turkeys and chickens this past weekend. The day started out cold and solemn. Our […]Read more »
Raise your own broilers, and avoid battery cage-raised, flavorless supermarket chicken. by Gwen Roland — Photographed by Preston Roland Though I have kept chickens for years, I never expected to eat any of the animals I raised. After they provided many delicious eggs, I would retire my layers to the barnyard. But Barbara Kingsolver’s book […]Read more »
by Suzanne Roark When we first began raising chickens it was strictly eggs we were interested in. Somehow after a few years of raising the egg-laying kind, we started to think about raising the meat kind. I searched the internet for answers on how to raise them. I knew vaguely that the “meat” kind was […]Read more »
by Taylor Miller Every week at Community Chickens, we get dozens of questions from people across the world, hoping to find someone who has shared a similar experience. We try to answer them all, and forward them on to experts where we can. But many of the questions are unique, and because of this, we […]Read more »
By Eric Guel A seasoned bird slaughtering veteran was over at our little homestead a few months ago, showing us how to slaughter ducks. After processing a few birds he started to talk about other breeds of poultry, zeroing in on the mutha’ of all meat birds—the Cornish Cross. These lovable little fat guys are […]Read more »