While other guys are watching basketball games and memorizing the stats of favorite players, my man is researching chicken breeds and concocting plans for our flock of dinner. After hours and hours (am I right, honey?), Ryan settled on an interesting breed called Rosambro Chickens.
We like that they grow at a healthier rate and don’t put on so much weight that their legs break underneath them. That’s just not a nice way to pass the time. Nor is it helpful for free-rangers. The Rosambros take about 10 weeks to “chicken-up” for butcher day. (I coined that phrase to replace “beef up”; it’s a bit more accurate.)
Ryan’s book of choice is Harvey Ussery’s The Small-Scale Poultry Flock: an all-natural approach to raising chickens and other fowl for home and market growers. If you’re interested in trying your hand at raising chickens for breakfast or dinner, keep your eye on the PASA events, as we’ve learned lots of helpful tips from Ussery’s sessions there.
Enjoy your home,