About this website
The story begins with my friend, Marina who one day decided she wanted to raise chickens in her little backyard in the city of Seattle. She had noticed on her morning walks that a few neighbors had them and the thought of fresh eggs became more appealing. The frustration of putting the project together seemed overwhelming, so it never got done. Where would the coop go? What kind of coop would be needed? How would it get built? Who would feed the chickens? Would the dog like the chickens?
The Seattle Tilth organization held a city chicken tour, in which many of the members of the community opened up their houses for strangers to come and visit and see their chickens. The tour was delightful, the families wonderful, the chickens clucking happily to visitors. After seeing how the many families added chickens to their life, we realized it wasn’t as difficult as we had thought. It is all a matter of doing what works for you and the family. The chickens don’t really care. They are just happy to be fed, watered and honored for their eggs.
It just takes a little research, a few nails and boards, chicken wire, feed and lots of neighbors to give the excess eggs too. And so this website was started to provide resources and assistance to those who dare…
Thanks for visiting!
Our 3 rock barred are four years old and have stopped laying. Do I harvest them and eat them, is there a place for old chickens?
We’d like to get some new chicks but know these old ladies won’t be to welcoming.
What do others do with their old non-laying hens
We do butcher our old hens. They don’t lay but still eat! But th problem with old hens is the meat is tough an a bit stringy. Our method of choice is to pressure can the breast and legs on the bone,in quart jars. 1 teaspoon of salt per jar. No water on the jar. Process at 10 lbs of pressure for 90 min. We use it in casserole and soup,chicken toco’s,chicken salad etc.
To keep it from being stringy,i put the jar in the microwave on high 1 minute or 2,that allowes the broth to be poured off an added to my recipe.debone meat and carefully cut into preferred size,then adding to dish at the last once other ingredients are stirred as much as needed. The flavor of that home grown hen is amazin!