We prefer to raise meat birds during the spring and summer months when it’s nice and warm outside so the chickens don’t get too cold at night, but broilers have been selling so well for us that Jake wanted to squeeze in one more batch to be processed at the end of the month — just in time for the onset of winter when home grown, pasture raised birds are in short(er) supply.
Jake moved the birds out of the brooder onto fresh grass a week ago (chickens love to peck the ground for grass and insects!). I was a little worried about them because it’s been so cold at night, but they seem to be doing fine.
I’ll be honest, I’m sorta dreading this final processing day at the end of this month. Butchering chickens requires a lot of fresh water and ice baths and cold fingers. It’s gonna feel like taking a dip in the Bering Sea come end of October! I might have to wear a dry suit and neoprene face mask.