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The chicken tractor wasn’t lonely for long! This new batch of meat chicks will be ready to butcher in late October.
The Next Batch
Aug
14
14
Daily Farm
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Suzanne McMinn
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The Slanted Little House
"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....
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I Love Your Comments
- So sad to see the demise of a once great blog. Have a good life Suzanne Ruth in Oxnard CA
on Cows in the Field - Tudor's biscuits are to die for!
on Homemade Tudor's Biscuits - Today, someone told me that they had been told that lambs kneel or bow down before they are slaughtered? Is this true?
on The Kneeling Sheep - Can citric acid be substituted for the ascorbic acid crystals, and if so how much
on How to Make Homemade Dough Enhancer - Hello my name is pablo and very new to soap making. I'm interested in how you make goats milk soap. You say it takes 2 hours? Does that include the 45 min of working with the lye
on Cows in the Field - Looks yummy. I love everything apple.
on It's Apple Butter Season! - Love your cows. How is Glory Bee?
on Cows in the Field - I work at a Hardware Hank. My store sells traffic cones and other safety equipment. If your local Hank doesn’t have them, they can order. I only say this because it can be hard to find them.
on Morning, with Meat Chickens - It's been a while since I have been on your blog, and was glad to see an update on your now adult children. Good Lord where have the years gone! It's nice to see how well they are all doing. Congrats to all of them!
on Catching Up with the Kids - So glad to see how you do this! We butchered one time many years ago and it was a pain on so many levels. I love seeing the tools you use and your process. Thank you!
on Morning, with Meat Chickens - A few people have asked me about that, so I added a paragraph to the post about it. The time to gut is after the plucking and right after removing the feet, before you start cutting up the chicken--if quartering. If keeping whole chicken, you cut then you're done, no further cutting up. So you don't have to go back to find out, here is what I added: If you plan to keep whole chicken, you're going to get up close and personal now with some chicken butts and pull the guts out and remove organs you may want to keep. We decided to just quarter this batch--cutting out thigh/leg pieces and breasts--so we didn't even gut them. (You can quarter, carefully, without gutting.) Next batch, we'll keep a few whole chickens. I like a few to roast whole through the year. When we do that, I like to seal...
on Late Summer in the Shop
I Have a Cow
And she's ornery. Read my barnyard stories!
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