|Beardie, the Easter Egger cockerel at 15 weeks|
The Wyandotte "kids" I bought in Alachua County from Luanne are doing well also. I separated the cockerels from the pullets, and have four boys (one a single-combed). One of the cockerels is very noticeably larger than the other three, so I have named him Azar ... he is a "Big Boy!" Yes, I know that in some areas Big Boy restaurants have a different name than Azar's, but those can be for future cockerels who are obviously faster-growing. No pics of them or the five pullets, as they were hiding in the shadows.
The sorta-birthday chicks are also thriving, with the crew still in the brooder shed zipping around the tubs a bit too fast this morning to get anything but colored blurs in pics. The Gold-Laced Wyandottes are getting in some very pretty feathers, while the red broilers are growing and growing and eating like gluttons. Not quite like the Cornish-Rock broilers, but very close! I brought thirteen of the most boisterous boys out of the shed the other day, and they are still adapting to their new surroundings ... there is still way too many blades of tender green grass.
|13 boisterous and rowdy red broiler cockerels outside|
|new chick tractor in progress|
|new chick tractor up on sawhorses for finishing|
I slaughtered the last three cockerels from the Halloween assortment, and like the red cockerel these were mostly feathers and attitude. I now have four carcasses to pull off the large meat for canning, then simmer down the rest with the giblets. Hubby really likes how tender and flavorful the canned chicken meat come out, especially the dark meat. I continued practicing the caponizing procedure on the already-deceased cockerels, and felt like a bull in the china shop for the first two. I took a break, had a little more coffee and a cigarette, then went out to try a third time. That one went a lot better than the earlier two, but I am still not feeling confident enough to practice on anything other than a carcass. The learning curve is very steep for caponizing! The good news is, I have plenty of red broiler cockerels coming up.