What every kitchen needs — chicks on the counter!
Late yesterday I picked up my 35 Cornish Rock meat chicks and 5 Buff Orpington layer chicks from the hardware store two towns over. My old brooder box is not meant for 40 chicks but it will serve until I can contrive something much bigger and better out of scraps this weekend.
I thought for a long time before I ordered the meat chicks two months ago. It wasn’t the prospect of raising them that gave me pause, but of slaughtering them in July on my own. I know perfectly well how to do it but slaughter days always make my heart heavy.
The hardware store is actually offering the services of a mobile processing unit this year: you bring in your birds, and they are slaughtered, plucked, gutted, washed, and returned to you in clean plastic packages. However it costs $6 per bird. It seemed to me that I should not spend $210 to have someone else do my dirty work. If I want to eat chicken (and I do; we love chicken and I’ve hated supporting Perdue) I ought to have the fiber to face the job. Moreover if I had an extra $210 there are a million things I could spend it on instead of to shirk an unpleasant task.
I have two months to tend these chicks, get my tools prepared, and gird my loins.