Cooking Heritage Birds

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A very quick and brief posting today!  We have been busy in the gardens and working w/ poultry. Young chicks, Saxony ducklings and Guinea Keets all growing nicely. Still have eggs in the incubator, though we are winding down and soon all pens will be thrown open and the chickens rewarded for all their work this season with free range.

Many of you keep chickens or buy your chickens locally to avoid the arsenic laced birds from industrial producers.  I want to share information on cooking heritage birds. It was written by Gina Bisco, an American breeder of White Chantecler. The Bisco line of White Chanteclers is the ONLY American line in our flock.

Happy Gardening. Happy Canning/Freezing. Happy Cooking.

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2 Responses to Cooking Heritage Birds

  1. Teressa Stanley August 2, 2013 at 12:10 am #

    Can I still order chanticleer hatching eggs this year?

    • James Trundy Verrill August 4, 2013 at 6:34 am #

      Good Morning Teressa,

      At this point it looks like Spring 2014. The girls are slowing down and some have started to molt. We are still working to fill two more larger (pick up at the farm) orders. We are a small serious breeder and not a hatchery. We start mailing eggs the end of March and chicks in April. Thanks for your inquiry

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