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You can process at any age or size. Age of the bird will determine cooking method, not weight. Feed and exercise both influence flavor and texture, as will birds getting their hormones as they transition into sexual maturity. If this is your first batch, why don't you process a couple this...

One of these days my soil will be in better shape and I'll be able to use my tractor to hopefully grow some grains. Appreciate you pointing out the opportunity cost of doing so. To which I'll add the maintenance costs on the equipment (Just finished routine service on my small tractor - about...

I strongly suggest you not do this. For most people, in most situations, its not cost effective, its not time effective, and it introduces significant (and unnecesary)uncertainty into your chicken's nutritional intake. If you choose to "bend the curve" on feed costs by devoting some of your...

OK, getting back to this. Many old recipes (40s, 50s, 60s) called for "meat and bone scrap", which is not what most people first think of when those words come to mind. Its a term of art, and an ingredient no longer allowed in chicken feeds, here in the US. However, if you read "porcine blood...

What county? If I'm bored, and they publish on line, I'll do a quick search of their code

Thank you for the skim of unsourced Google summaries. That you would link affirmatively to Garden Betty, whose claims aren't supported by her own resources, or her few posted links to actual authorities, is suggestive (and not in a good way). "Scary word bad". You know what else is high in...

You can also look at Methi (Fenugreek) - I planted some last year, the seeds are moderately high Met, the rest of the plant much less so. and you should be aware that high rates of black walnut or pig walnut consumption discolor the eggs - I go thru it every year with my ducks, the yolks take...

I'm researching aquaculture - keeps getting kicked down the project list - but when I finally give it a go, I'll be certain to post here.

is it mold? or kahm? [Edited spelling, sorry - not refering to an area nearish Tibet.]

I'm not aware of any fermented foods that aren't acidic. If you have an exceptionally high pH in your water, that's something you want to consider - and starting with a starter will help both jump start the ferment, and adjust acidity downward. Somewhere around 5.5 is near optimum for yeast...

Not for me - but depending on where you are in AK, you may have no other practical choice. Or you may have to consider expecting much less (egg quantitiess, rapid weight gain) from your birds. Or you might consider an alternative protein source (rabbits, anyone?). Or some combination of the...

Mike, chickens explore the world with their beaks. Its quite possible the rooster will try some oyster shell, just to figure out what it is - then realizing he doesn't need it, will ignore it from then on. Chickens are reasonably good, on average, at regulating their calcium intake, given the...

Yes, hardness can affect it too. and hotter ferments faster, just as it sounds. Think about beer. If you ferment with the right yeast, and very low temps, it takes a long time and you end up with a lager. Ferment with a different yeast, higher temp, and you have an ale - in less than 1/4 the...

What are you using to "start" your ferment? Generally, hotter ferments are more active - but if you are using "wild" things in your environment to start your ferment, you are dependent on what is in your air and water. You might want to consider an active starter. Speaking of, are you using...

Missoure has a stutute regulating livestock (horses, mules, asses, cattle, swine, etc) at large, but not chickens. They grant local municipalities the right to regulate chickens and other critters at large.

@Perris has posted some old recipes as well, I know from prior math that they output well from a feed calculator. Recipe #1 looks like this out of the calculator, though you may have difficulty sourcing the wheat bran and middlins, and of course "Meat and Bone meal" is a term of art for a feed...

Justin Rhodes. He has a recipe, its one of the better "make at home" recipes, in that if you put the ingredients in to a feed calculator, it outputs nutrition data in the ranges you would anticipate for a decent to good off the shelf feed, unlike many (most!) "make at home" recipes on facebook...

Generally cheaper to buy than to make your own. Removing the flax, the sunflower, and the lentils removes your highest , second highest, and fourth highest protein/pound sources (after the brewer's yeast, of course) and your top three methionine sources. I ran that recipe thru a calculator...

Note that the use of "meat-and-bone meal or fish meal" in those recipes. Its not only source of a substantial amount of the recipe's crude protein, but also most of the methionine - a key amino acid. It is, unfortunately, likely to be the single expensive ingredient in the mix. Local pricing...

thanks - I thought so, but I'm bad with pronouns. Did not wish to miss gender. Edited the above to correct.