We had some friends give us 10 Cornish Cross chickens that an elementary school class had raised from eggs but could no longer guide in their quest to return to the dirt. We were able to help the chickens get there, but we had them make a quick stop in our deep freeze.
Nate made for them a little chicken tractor where they could dwell in the open air, and we could move it to a new patch of fresh, green grass when the previous spot had been soiled. But it was in vain, really. Newly sprouted blades and the creepy-crawlies therein interest them little. This breed of chicken is made for meat, aka “broilers”. Lots of flesh, minimal movement, and rapid growth, make for efficient business, but these chickens certainly lack the ‘old farm house’ imagery. In fact, they lay down all day, so much so that feathers don’t really grow on their breast. They were sort of pitiful.
Nevertheless, we try our best to “waste not, want not”, and the dirty birds make for some good eating.
Here is our amateur method of processing the fowl:
That night we grilled venison steaks and chicken breasts. That one chicken got back to the dirt faster than his comrades.