Chez
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For sale: Order pullets and fattening cockerels here ...I am about to set my first incubator full of the year if anyone wants to put in an order. I'll be selling:
Pullets:
* 1 wk - £3 LS cross
* 6 wks - £8 purebred barnevelder / £6 LS cross
* 16 wk - £20 purebred / £18 LS cross
* 20-22 wk POL - £25 purebred / £20 LS cross
And various prices inbetween - it works out at just over a quid a week, give or take.
Cockerels:
* 1 wk £3 LS cross
* 12 wks £12 - both purebred and barnevelder
In theory, the cockerels are ready to kill from 16 weeks onwards if you feed them plenty. At that stage you won't get a roasting bird but there's plenty enough on them. I quite often leave ours as long as 24 weeks. The LS crosses seem to be bigger chaps than the purebred barnies.
The LS/Barnevelder crosses are colour sex-linked at hatching. I reckon I can sex barnevelders at 6 weeks ... I will swap them out if I'm wrong.
I will be selling hatching eggs in a few weeks, but I want to get some set myself before I start doing that.
More info on the website in my .sig.
Yay! for spring 
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Jonnyboy
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Out of interest an 8-9 month old barnvelder hen that came from eggs provided by Chez is just about to go into the oven. Dressed and oven ready weight was a respectable 3lb 8oz.
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Chez
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Is that the one with the prolapse? I've been reading my copy of 'Keeping Poultry and Rabbits on Scraps' that I bought when you said you had it ... did you see the bit about how pullets can take up to eight months to come in to lay depending on when they're hatched?
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Jonnyboy
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| Chez wrote: | | Is that the one with the prolapse? I've been reading my copy of 'Keeping Poultry and Rabbits on Scraps' that I bought when you said you had it ... did you see the bit about how pullets can take up to eight months to come in to lay depending on when they're hatched? |
that's the one, it had quite the production line of yolks in it so that was all Ok, but it was very fat, loads of yellowy, creamy fat to remove from the cavity. So a bit of overfeeding there, which can contribute to prolapse. 
Damn tasty though, remarkably so.
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