Відео

Why do you remove the feet? They're delicious

whats impressive is that spiders are capable of trusting people showing they are smart

chick scraper lol

I would love any updates, and to know if you've continued, and possibly releasing any chick's.

I like this style of video. Very informative and easy to understand. It also helps me to understand what your talking about sometimes with the added visuals

Did you know the french standard calls for hatching eggs to be 51 grams i think? What do you think about that?

Do you find bresses to be flight and unfriendly? I want to get some in the spring, but if there not friendly, I'll want to get a couple of orpingtons so I can have a friend at the dinner table.

Although the bresse looks less cooked than I usually like my chicken, I could still tell that it's very different from the cross and way juicier and could handle higher cooking much better

Why is she high stepping like that? Just curious

Why not go with Delaware Enhanced Broilers from Murray McMurray? They look like beasts! Butcher 12-16 weeks.

I'm sorry but a waste o time and your discussion of taste was underwhelming. 30 minutes to wait for a subpar explanation of taste differences.

My muscovy free range and are very active at night they very much are night animals

Love my muscovys a small group can become 100s in a year, i love the meat, i free range my muscovy, mine don't like be touched but come running when I get home from work

Great information Good observation

I am in a cold environment so I am interested in your progress going forward. The large comb is one of my big hangups looking at the Bresse.

Thank you for teaching me to lQQk at raising chicken differently. You have given me much to think about and consider. Much appreciated and Many Blessings ❤❤❤

Do you do anything special to finish them off before you process them? Just wondering. Thank you for the information.

Spectacular video. Very informative

Always aiming to produce better than the parents with everything I produce. Great information and a fellow listener to the Podcast

😂my daughter laughing at the Turkey in the background. Then you laughed and we were on the floor your laugh is hilarious!

Spider: AIEEEEEEEEEE! The giant TOUCHED me! D:

You have the most amazing voice I have ever heard.you could make some big money with that voice.

I miss your videos! I hope all is well.

"Who raised you!" 😆

I have a six week old pullet with no color. Her comb and her legs are almost a light peach color. She really stands out in the crowd. Are AB albino chickens a thing? 🤔😳

My oldest batch of AB chicks is six weeks old. One of the females lacks any color. As best I can tell her legs and comb are almost peach color. She definitely stands out as a result. Her siblings all have blue legs and her papa has very dark blue legs. I don’t know which of the eight hens is her mother, but I don’t see this characteristic in any of the other 48 chicks. She is almost certainly going to become a breakfast layer in the black Australorp flock. 😊

I would have guessed the left side bird was bigger.

Do you sell chicks? Or would you?

Howdy, I’m interested in potentially collaborating with you. I will be starting an american bresse breeding program at the beginning on next year. Let me know if you are interested. My email is in my channel profile.

Do you ever let all your different flocks free roam outside together at one, or do you keep them separated at all times ?

How did your chicken season go, or did you make another go round? Hope all is well on the farm ^_^

Is everything ok? Haven't seen any updates from you recently, hope all is well!

Hello! I’m a beginner. I’ve raised Cornish cross out two batches. I started with American breese in June. I separated the roosters as soon as I could identify them. I’ve seen a lot of aggressive behavior and it’s getting close to processing time. I wanted to keep 1 rooster but I’m not sure I want to since there’s been so much aggression. Should I get new chicks to pick from? Maybe from a different farm they won’t be so aggressive? Thanks!

How are the chicks from the Recreational Homestead doing? I'm thinking about getting some birds from them.

They shake their webs like that to avoid something big besides it damaging the web itself. It’s like them saying HELLO IM HERE DONT HURT MY WEB PLEASE

I've got an absolutely amazing White Holland tom. Best breed ever.

Hey Mandelyn, Your videos are very well done, a lot of good imfo. Thank you for filming..

Very well done video, good useful imfo, thank you for filming and thank Jim for the service he does for all of us.

Please can I have your phone number

Have you raised/cooked the Delaware chicken?

I love this video- definitely more informative and in depth then any other I've seen- BUT I would like to know exactly what you are feeling for when you evaluate. Maybe showing a bone structure diagram in a side window that actually highlights what bones you are feeling for or specific muscles so I know exactly what I am evaluating for width, lengths, depths. Yes, I can hold them and feel around but if I don't know what I am actually feeling for or evaluating it doesn't really mean much to me if that makes any sense

This is Great stuff! Can I get this feed at Kraut Creek or is there like a 20 bag min?

Shut up or lay an egg!!! 🤣

White one is most beautiful in my opinion

It's been my experience that Bresse are over rated. The perfect chicken should at least produce a marketable carcass, the Bresse does not. Do they offer value to the homestead that just wants to produce their own meat? Certainly, but there will be input costs and it will be hard to market Bresse meat to offset those input costs. Therefore, the Bresse is NOT economically sustainable. I've processed alot of Bresse over the years but have never processed a batch that was worth the food and labour that went into producing it. Bresse is reported to produce superior meat, but then is reported to need to be finished on a corn/milk diet to achieve that meat quality. That doesn't sound like pastured meat to me, it sounds like feedlot meat. Most people seek pastured chicken for the health benefits. Feedlot chicken is not healthier. France has a better alternative to the Bresse, their Label Rouge line of chickens. Label Rouge meat costs 2x conventional chicken and still has 50% of domestic whole bird market! They are really that good! These birds produce superior meat while being finished on pasture. This makes them healthier. They produce a carcass easily marketed to neighbours to help offset input costs. This makes them economically sustainable. In the US, both the Kosher Kings and the Freedom Rangers are examples of Label Rouge style chickens. A homesteader could maintain a breeding flock of either and get excellent results. Breeding culls are marketable, male and female. They are amazing layers, pretty much as good as any ISA Brown. The eggs do cost a bit more to produce because you are feeding a larger hen, but this is pennies in the bigger picture of having marketable carcasses. Even the 6-7 pound spent hens have value! Ground from thighs and breast, instapot type dishes from the wings and drums, and amazing bone broth from the remaining carcass. With Bresse, a homesteader is paying to farm. With the Label Rouge style chickens, the homesteader can get paid to farm.

I find it very interesting how many videos I've seen where people call their birds "dual purpose" and then say they've never eaten them, and when they do, they are eating them as old hens. I've heard every single chicken called dual purpose and no one has backed that up with experience except when it comes to the American Bresse.

Looking at couple boys.. rewatching your videos. Have 15 boys and I narrowed it down to 2. Long backs but very tall.

Do you sale them ready to cook?

Your Bresse seems so calm...mine have been hyper from the get go and have acted like they want absolutely nothing to do with me. They are now 9 weeks old and are as wild as can be. Is this normal for the Bresse breed? Excellent video. Thank you