This year I am hatching and raising Blue Laced Red Wyandottes after having MAJOR problems last year with the Silver Gray Dorkings. The Dorkings were the center of my "happy chicken daydreams" for ~40 years and I find I am still wishing for them, despite the fact that the Wyandottes are in every respect laying/hatching/growing better and are overall much closer to standard. This afternoon is slated for moving all the little chicken tractors to new grass and doing a partial cleaning of the brooder. Hopefully, tomorrow we will hit Lowes/Home Depot to pick up the materials for our first panel hoop house.
Spatchcock is one of my new vocabulary words, and it refers to a way to cut the butchered chicken carcass. After plucking or skinning, one uses sharp, heavy-duty shears to cut the neck/spine/tail free from the remainder of the bird, allowing the internal organs to fall out easily. One then splits the bird along the sternum/keel producing a right and left half to the carcass. These halves are well suited to grilling or barbecuing and are favored for young-ish cockerel culls, around 12-13 weeks of age.
Best wishes,
Angela
Good birds are a pleasure to raise.