Producing Broilers and Fryers - An Instructional Article on Raising Chickens

By Paul W. Chapman

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Producing Broilers and Fryers" contains information on raising poultry. It is intended to illustrate aspects of poultry production and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Sep 6, 2016
• ISBN: 9781473354555

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PRODUCING BROILERS AND FRYERS

PRODUCING broilers and fryers for home use is a simple task. Equipment is inexpensive; it may be made at home. The project from beginning to end need not extend over a period longer than 12 weeks. If enough meat is produced in that length of time to meet the family’s needs, the enterprise may be terminated by killing, dressing, quick-freezing, and storing the fryers in a locker plant. If a freezer locker is not available, the birds may be canned, although meat of young fowls is not so desirable for canning as that of older chickens. On the other hand, the chickens can be kept for any period of time and eaten as desired; the tender, juicy qualities which characterize broilers and fryers are retained until the chickens are 5 or 6 months old. And, should the meat supply from one lot of chickens prove inadequate, the project may be repeated 2, 3, or even 4 times each