Babies and Blizzards ;)

Again the snow flakes were falling yesterday morning but not really a blizzard...just being a drama queen about it.  But my folks are arriving here this afternoon from Southern California and I would appreciate it if the weather was at its best behavior.  That's asking a lot for this time of year in a place where summer doesn't really begin until after 4th of July.

The grand total on my hatch turned out to be 16 chicks out 17 eggs.  I opened up the egg that didn't hatch and there was a dead chick that pipped the membrane internally but never pipped the shell.  It didn't look like a pip-and-drown though because there was no visible fluid.  It's a mystery to me.  Doesn't stop me, on to my next batch of eggs: blue-laced red Wyandottes and potential olive-eggers which are a cross between Black Copper Marans and blue egg laying Easter Eggers.  Have I lost you yet?  Hopefully not!

Black Copper Maran Hatch Goes Well

 

The Black Copper Marans eggs that I set 21 days ago is almost completely hatched.  Out of the 17 eggs that made it to day 18, it seems like only one will not hatch.  We currently have 15 chicks, 1 zipper, 1 pipper and 1 silent egg.  I took it out of the incubator and tapped it while holding to my ear and didn't hear a peep.  So, he is either dead or is yet to internally pip.  I won't give up on it until late tomorrow.

I couldn't believe that the rain turned to snow this morning but only for about an hour.

Just Working Around the Farm Today

We had wonderful, rainless weather today and we worked outside almost all of it.  But before I when out to work I had to take my batch of 17 Black Copper Marans eggs out of the turner and increase the humidity since they are due to hatch on Tuesday.

Garden #2 is almost completely planted today with the exception of one part which I'm going to plant sunflowers after the danger of frost has passed.  What I did plant was carrots, beets, turnips, rutabagas, parsley, dill and several types of lettuce.  As you can see, we started lining the walkway surrounding the bed with newspaper and straw but I ran out of straw.  I'll get more on Monday.

On my way to the barn, I noticed that some great-horned owls babies in a nest on our neighbors place have finally grown big enough to be seen.  They are right about 20 yards from our fence line very close to where my chickens free-range.  We have seen the parents hunting rodents out in our cattle pasture and they are yet to snatch one of my birds.  I'll be keeping my fingers crossed on that one.

Garlic Herb Chicken

 

To be truthful, I am not a big fan of boneless, skinless chicken breast.  They are pretty plain, potentially dry and flavorless.  The word I like to use is "insipid".  But if you cook them and retain their moisture, add a bit of flavor, chicken breast can be a great blank canvas.

This is my favorite recipe for boneless, skinless chicken breast and it's easy!  Here's what you'll need:

Ingredients
3 Tablespoons extra virgin olive oil
3 garlic cloves, sliced thinly
Salt
Pepper
1 cup of white wine ( chardonnay is my favorite)
1 Teaspoon of dried herbs (rosemary, herbes de provence, thyme all work well)
4 boneless, skinless chicken

Place an oven-safe plate in the oven and set the heat to Warm.

 

Salt and pepper both sides of the chicken breast and set aside.

Heat the extra virgin olive oil over medium heat in a saute pan with a good-fitting lid or Dutch oven.  Add the sliced garlic and cook until they are about the color of a potato chip then remove with a slotted spoon.  Do not let them get too dark because they can turn bitter. We want our olive oil infused with great garlic flavor and burnt garlic is not the way to get there.

Keep the heat at medium and add the chicken breast to the pan and brown on each side.

Add the cup of white wine, pour slowly to reduce splattering.  I prefer using a dry white wine like chardonnay but use what you enjoy the most.  

Also, add the teaspoon of herbs, I used herbes de Provence this time around but rosemary and thyme work equally well .  If you are using fresh herbs from your garden you should use a tablespoon of them, finely chopped.

 

Once the liquids begin to simmer reduce the heat to low and cover.  Let cook for 10 minutes.  After 10 minutes are up, remove the chicken breast and place them on the heated plate that was warming in your oven.  Keep the breasts in the oven while you reduce the sauce.

Raise the heat to medium to reduce the white wine sauce.  Keep stirring until the sauce reduces by about half and thickens a bit.

Remove from the heat and return the warmed chicken breast back to the pan.  Smother them in the sauce and they are ready to serve.  Hope you enjoy this recipe.

Go Silkies Go!

As you all know I do enjoy our chickens. We have a mixed laying flock made up the of typical large fowl breeds you pick up at the local feed store. Also, we have a trio of Cuckoo Marans that are production stock which we hatched from shipped eggs last year.

This year we are trying something completely new for us. Emma has joined the poultry group of her 4H club. The leader has recommended that the kids show bantams because the smaller birds are easier for small hands to handle. We love silkies so it was easy to pick which bantam chicken breed we wanted to go with. But I wasn't having any luck finding some nice ones locally.

It's still a little chilly to ship chicks or young birds so I started looking for silkie hatching eggs. Of course I went hunting on the web for eggs and found Josh's Bantams, a breeder of lovely blue and splash bearded silkies. We purchased 16 silkie hatchings eggs.
Josh packaged the eggs wonderfully but one egg was cracked. No matter how carefully packaged, the postal service can be very hard on eggs. Even if eggs are not obviously cracked they can be exposed to extreme temperatures or just handled roughly.

We placed the 15 undamaged eggs into our Hovabator 1588. I candled the eggs at day 7 of the incubation. Three were developing but the other ones had nothing growing in them. All a testimony of just how rough their trip in the mail had been.
There's my three little silkie eggs in the incubator. Though I wished that the other eggs had fared better, I'm just as excited for these little guys as ever. If all continues to go well, they should hatch on 2/13. I'll keep you all posted!

Chicken Thigh Pies with Sweet Onion, Pear & Ginger

At the Bradley Smoker Forum the have a contest called "The Iron Chef Bradley" competition. It's a lot of fun to be involved because it helps me think out of the box a bit more that I usually do. This was the forth competition this year and the secret ingredients were: pear, onion and chicken thighs. The requirements are that 80% of all the cooking must be done outside either in a smoker, BBQ or grill...even an open fire!

Here's my entry. When the voting finished, it ended up in second place. It was my first experience with puff pastry and I was really impressed with how easy they were to work with.
Please note that I baked them in the grill on an insulated baking pan because this was keeping with the outside cooking requirement of the contest but feel free to bake them in the oven if you do not have an insulated baking pan.

Ingredients:
3 large chicken thighs (approx 1 pound) cut in half
1 cup apple cider
6 slices regular bacon
1 TBS oil
2 tps minced ginger (divided)
1/2 large sweet onion sliced thinly (I used a Walla Walla sweet onion)
1 large pear peeled and sliced thinly
salt, pepper, and nutmeg to your taste
1 1/2 sheets of puff pastry cut into 6 squares, at room temperature for at least 40 mins.
6 oz cream cheese at room temp
1 tsp soy sauce
1 egg
1+ TBS water
Spray oil like Pam

Marinade chicken thighs 8 hrs in apple cider. Keep in the fridge while marinading.

Dry off chicken with a paper towel. Season to taste with salt, pepper and nutmeg. Wrap each piece with bacon and place on a Pam-sprayed smoker rack.
Smoke in a preheated smoker at 225F with apple smoke for 2 hours.

Have your pears, onions and 1 tsp of the ginger prepped and ready to go. Add 1 TBS of oil heating very hot in a skillet on the grill and when it starts smoking add the onions and saute till tender.
Then add pears and ginger, sprinkle with salt, pepper and nutmeg to taste. Saute for just a couple minutes and the pears are tender but not falling apart. Remove from heat.

To the cream cheese add the soy sauce and the remaining 1 tsp of minced ginger.

On a lightly-floured surface roll the puff pastry to squares of 6 inches square.
On each pastry, spread a 1/6th of the cream cheese mixture, then place a bacon-wrapped chicken piece and top with 1/6th of the sauted onions, ginger and pear mixture.

Fold over each puff pastry, moisten with a little water where the puff pastry comes in contact with itself and press down with a fork. Place on a Pam-sprayed insulated baking sheet.
Mix one egg with one TBS of water and brush on the tops of the pies. Cut slits into each pie to vent.

Place in a 400F pre-heated grill, close the grill and bake for 20 mins.
Bake until brown and bubbling.
Enjoy!

Meet the Meat Chickens

Hello everybody! I know it's been a while since my last post. We have been shopping for new puppy and it seems like all my time on the computer has been dedicated to this quest. I'm not the great multi-tasker I once was and it seems like all other interests are abandoned for a short while then soon revisited and put once again in the forefront of my mind. I think I must just be getting older.

Anyways, I wanted to share with you all my first experience raising a few meat chickens. Yes, all chickens are made of meat but the bird of choice for the poultry industry and backyard farmers is the Cornish Rock Cross. They are a hybrid of the Cornish bred to the Plymouth Rock and from what I have learned so far is that parents of these crosses are specifically bred themselves to produce the desired qualities looked for in their hybrid progeny.

The purpose of these Cornish Rock birds is to grow fast...really fast. To be a nice frier/ broiler size within 6 to 8 weeks from hatching. Along with this fast growth comes the risks of their body weight growing faster than their legs can suppose them.

I really wasn't planning on getting meat birds this year but I was thinking about it. I was especially inspired by the wonderful blog The Deliberate Agrarian . It's a great place to not only learn about raising and processing chickens but also living self-reliantly in a spiritually inspired way.

My buying three meat chickens was a little of a impulse purchase though all three cost about the same as venti mocha at Starbucks. I was at the feed store the first week of June when they had their last shipment of chicks arrive. They were all pre-sold meat chicks but in one of the brooders they had 3 big one-week old meat chicks and they were available for $1.30 a piece so I bought them. I figured it was an okay deal since they had an entire week of feed and heat lamp already invested into them.

My goal for these three birds is to raise them to roaster size which is a little larger than a frier/broiler chicken. So, I'm experimenting with allowing them to grow at a slower rate by feeding them a layer food and taking it away at night. They do have interesting personalties though. Very calm and docile birds but they seem perfectly comfortable with pooping while still laying in front of their food dish! Definitely couch potatoes!
Currently I get my friers either from Costco (already processed of course!) or from my extra roosters that are a byproduct of hatching our own heavy brown egg layers. Here's one pictured above. I slaughtered a couple yesterday that were Buff Orpington crosses. These birds are young and tender but do not have the broad breast the Cornish Rock Crosses possess. I'll probably end up slaughtering some of my Cuckcoo Marans roosters, too. They are supposed to be a good table bird and they mature a lot faster than the Buff Orpington crosses.

They Hatched...And I Learned Something.

Our collection of Cuckcoo Marans and homegrown mutts finished hatching today. It was a long "labor" which started with our first pip early the morning of March 23rd and ended kind of sadly this morning.

As I blogged before, we started out with 12 Cuckcoo Marans shipped from Ohio and 12 eggs from our own chickens. I did a final candling of the eggs on day 18 which gave the questionable eggs a chance to developed into something if they were in fact any good. We had 8 of our own eggs and 9 of the Marans eggs that definitely had growing, moving chicks in them.

From day 18 of the incubation to the actual end of the hatch, which is usually around day 21, the most important rule above any is: Do not open the incubator under any circumstances! Humidity plays such a critical role during incubation but even more so during the final days leading to and during the hatch. By opening the incubator during this time you can cause drastic drops in the humidity which endanger the chicks that are yet to hatch. The drier air can quickly wick the moisture out of the eggs' membrane and make them too tough for the chicks to pierce with their beaks and/or literally shrink wrap them in the membrane. Either way they will not be able to hatch and ultimately die in the egg.

Everyone has their "favorite" humidity that they like to incubate their eggs at. They arrive at this magic number through a lot of experimentation and experience. The optimal humidity for the incubator is affected by many environmental factors too such as the altitude, humidity of the house and ventilation rate of the incubator.

Our first hatch in our Hovabator 1588 was very successful and I planned on doing all of the conditions the same on this hatch, too. For days 1-17 the relative humidity was 40-50% and for days 18 to the end of the hatch the range was 60-70%. During the first hatch we had some very short-lived spikes in humidity each time a chick emerged from its egg but this was easily managed by taking the ventilation plug off the incubator for 30 minutes or so to get it back to the desired humidity range.

On this hatch I had no idea that high humidity would be a problem. We had more eggs in the incubator this time and of course more eggs means more chicks hatching. The hatch started very slowly on the 20th day of incubation with a single pip on one of the Marans eggs. This chick hatched and then another later in the evening. It was easy to manage the humidity in the desired range.
There was a point in the middle of this hatch when so many chicks hatched at once that the humidity spiked at nearly 80%. It did not worry me much because I thought low humidity during the hatch was the big danger. I opened the plug on the incubator and it took well over an hour to recover itself back down to 70%. We still had 4 eggs left to hatch 3 of which were pipped by the chicks. One still had not pipped.

The fourth to the last egg to hatch made its way cracking around the egg very slowly and seemed like it could not lift the top of the egg off. It cheeped and cheeped and seemed trapped in the egg even though it had cracked a complete circle all around it. We were perplexed..what was wrong?

I was deathly afraid of opening the incubator (remember the rule!) so we rigged this thick copper wire with a bend in the end of it and ran it through the vent hole in the lid of the incubator to help this chick out of the egg. Luckily we were able to get the egg shell off the little guy's head and scoop the chick out of the egg. The chick was unusually wet and there was about a tablespoon of fluid left in the bottom of the egg. It was also so exhausted from it's ordeal that it was just flopping around and kicking with it's eyes still shut. We thought that it must be deformed somehow. We didn't put two and two together that this chick's egg was so full fluid due to the high humidity that occurred a few hours ago. That was the last egg to hatch on day 21 of incubation.
The next morning the chick that we thought was malformed somehow was just fine walking around and hanging out with his mates. That made us scratch our heads...what was his problem and how did he recover from it? We still had three eggs left: two were pipped and still one was a "no show". The two pipped eggs started to crack and again one of the chicks got stuck in the egg even though it was cracked all the way around. I grabbed my trusty copper wire rescuer and was able to remove the top of the egg from this chick but it was still stuck in the shell. I couldn't get it out without harming it. So, we figured we had one chick that hadn't pip and one that was almost done cracking it's egg, it was worth rescuing this stuck chick. Oh, yes it was one of my Marans chicks, too!

We soaked a washcloth in very warm water, opened the incubator and laid the warm washcloth on the unhatched eggs and removed the egg with the stuck chick. It was just like the other stuck chick, very wet and exhausted to the point you thought it was sick or malformed in some way. We returned it to the incubator and it flopped around for a couple hours before it opened it's eyes and got its legs under it.

The last chick needed assistance hatching also but for just the opposite reason. It was stuck in its membrane because it instantly dried around the chick because we opened the incubator to rescue the wet chick! The wet towel was not enough to keep that egg moist. This chick was like a normal chick though. It had it's eyes open and started walking pretty shortly after hatching.

The final egg never hatched so I performed an "eggtopsy" on it and found a fully developed dead chick in it. This little guy was also a victim of the high humidity that occurred earlier. It was apparent that he had pipped the air cell, which all chicks do before they pip the shell, but was met by a gush of fluid that drowned him. It was a sad ending to an overall successful hatch. We had eight out the Marans and eight out of our eggs hatch.

The folks at the Backyard Chicken Forum were helpful in solving what seemed like a mystery to me. The humidity spike was just too high for too long. But I have leaned from all of this : to be much more careful about letting the humidity rise too high. Some have recommended a range of 60-65%. Also, I think I will go back to hatching just one dozen at a time....for now!