Sunday 30 June, 2013
We’ve raised a couple of batches of meat chickens every year for a few years now.
We usually buy two batches of 10 or 12 birds, one in April and one in August. This pretty much keeps us in poultry meat – actually, it DOES keep us in poultry meat because we don’t buy it elsewhere.
Until this year, the birds have been Hubbards, reared under a light for 3-4 weeks and then in a smallish pen that we move every day or so until it’s too small and then we give them a biggish temporary pen until they are slaughtered at 12-14 weeks. We fed chick crumbs until 6 weeks then grower pellets until they are ready to go, weighing 5-7lb oven ready weight.