Sometimes things aren’t always sunshine and butterflies on the homestead:
- Mean roosters can threaten small children, heck, they can threaten you, too!
- Sometimes a well-awaited hatch can result in nearly all roosters, which can stress out the hens (time to thin them out!)
- Lastly, keeping too many old laying hens who aren’t laying anymore can stress out your pocketbook
While I have a full course on how to raise pastured meat chickens (and it’s awesome!), processing layer roosters and old hens require a completely different strategy! These chickens are either small (hellooooo raging hormones in those teenage roosters!), or old and tough. In these situations, we need to treat them (and cook them) differently than traditional broilers, which are large, meaty, and tender.
In this mini-course, I’ll walk you through everything you need to know to process your own roosters and old laying hens at home! It’s easier than you think. You can do this!
Key lessons include:
- Lesson 1: Welcome & Introduction (5 minutes)
- Lesson 2: Processing Supplies (7 minutes)
- Lesson 3: Preservation Supplies (3 minutes)
- Lesson 4: Dispatching & Evisceration (32 minutes)
- Lesson 5: The Aftermath (9 minutes)
By the end of this course, you’ll confidently be able to process the roosters and old hens from your layer flock and be well on your way to becoming more self-sufficient.
Let’s do this!
