Happy New Year! I’ve been so busy with end of the year stuff at home and back to school stuff at work, I’ve had zero time for blogging.
New Year’s Day, we harvested our roosters. We ended up with 10 roosters that were ready. It was a nasty, grey day and it got colder as we progressed. I was a bit nervous about the eviscerating, but after reading this blog post on having all the innards come out at one time, it was much easier than I anticipated.
There were several disappointing factors with the harvest. 1st off, we were under the impression that Welsummers were a dual purpose bird. At 20 weeks, they were crowing and should have been mature enough for the table. After plucking and de-heading, there really wasn’t much meat. I think, on average, I got about 2.5lbs of cleaned meat per bird.
The other thing I was disappointed in was the plucking. We followed the directions for heating up the water to between 160-180. The feathers themselves came out fine, but what was left behind was the feather point. Like what you would use if you were writing with a feather. This stayed under the skin. If I pressed upon the skin, it was like a blister was popping and some fluid would come out and it was really grossing me out. We decided just to skin the roosters rather than worrying about getting every little thing off. We made this decision since the roosters were so small and it would take 3 of them to fry up enough chicken for a meal for our family. Yeah, we really love fried chicken.
Here’s a few photos, but be forewarned, it’s pretty gross.

Rhys was a great helper. He plucked, he fetched things, and I think at one point he even bled one of them out. Ethan was the chicken catcher as he couldn’t bring himself to kill one of them. He actually did better than I expected as he is very tenderhearted.

As you can see, all of the innards come out attached to the butt. All I had to clean from the cavity was the lungs and the testicles.
After tallying up all the feed cost plus the cost of all the chicks but not including the cost of supplies to build the coop, we ended up paying about 2.45/lb for the meat in my freezer. I actually cooked one of the chickens for dinner last Friday night and I have to say, tastes like chicken LOL. Seriously, a bit meatier than chicken, sorta like dark meat turkey, but with a chicken flavor instead.
If/when we raise meat birds again, I’m very tempted to just go with a Cornish Cross. I was so disappointed in how little meat there actually was per bird. I understand that Tyson or whomever injects their birds w/growth steroids and the like and we didn’t, but at the same time, I’d love to only have to roast one bird and have it feed us for dinner. I don’t know, probably not. Maybe we’ll go with Freedom Rangers or Delawares. Even a Rhode Island Red or a French Moran would probably dress out bigger. Any advice from other chicken raisers?