Baymule
Herd Master
Are you going to order from a hatchery or just go to local feed store? Just getting settled in, a trip to the feed store might be easier, they generally have chicks in the spring.
That's a good point Baymule. If we were to order from a hatchery, we would have to get a minimum order - usually 25, to keep them all warm when they are being shipped during the Winter months. That is really too many for us to start with.Are you going to order from a hatchery or just go to local feed store? Just getting settled in, a trip to the feed store might be easier, they generally have chicks in the spring.
Layers are the way to go, it will get you started without having to raise chicks. Maybe next year on the chicks.
I will be glad to give you pointers on butchering the rooster. #1-SKIN HIM! You don't even want to mess with trying to pluck that tough old bird!
I rolled a piece of cardboard into a cone shape and duct taped it. I tape it to the fence and drop a chicken in, upside down. I cut their throats, sometimes cutting their heads off. This lets them bleed out and they don't "run around like a chicken with it's head cut off" or flop around and bruise the meat.
I cut off the wing tips and tail, and make a cut along the breast and pull the skin and feathers off. Then I cut around the anus, make a cut up the belly to the breast bone and drag the innards out. I don't save the liver or gizzard on old birds, I give it to the dogs. Cut off the legs and you are done. Wash. Wash. Wash again.
But for now, we will be getting some multi-purpose layers, that can handle the Texas heat - maybe Ameracana or Barred Rocks
If he is destined for the soup pot, why bother with the spurs? You don't need a rooster for egg production and your layers would probably appreciate it as well.