B&B Happy Goats....journal

Baymule

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Butchering chickens is hard work. We will pick up 30 Cornish Cross chicks next week, slaughter date set first of October. We went to TSC a couple of days ago, CCX chicks were overstocked, more on the way, they were desperate to get rid of them. So I bought 10 for $1 each and the manager threw in another 10 of them. I gave 5 to a neighbor, plus a small portable A-frame coop I built, some feed to start and a water jug. Come October, he will be learning how to butcher chickens! LOL LOL

So now I have 15, and we will get 30 more. I am an idiot.
 

farmerjan

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@Baymule , worst comes to worst and you are going to do up some of them for dog food.... don't bother with the plucking and all.... s the skin 'em. Easier and quicker although you do lose out on the skins for the dogs.... and for cooking a skinless whole chicken you can always use those oven "brown 'em " bags.... keeps the juiciness in....
 

Baymule

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14 are pre-sold, 6 are for my hay guy that we bought a steer from, so that leaves us 10. Add the 20 BOGO, minus 5 to the neighbor and that leaves us 25. I'll probably sell some more, so who knows what the final number will be for our freezer. Chicken math at it's finest.
 

Baymule

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The stinkier the better. Our two are probably over 300 pounds and have been off the pellets and on soured corn only for several weeks now. They go to slaughter August 24. I’m so looking forward to fresh pork. Our youngest granddaughter hit the house demanding sausage and was told we were out. So I took her to the Pig Palace to look at sausage on the hoof. LOL LOL
 

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