
130. What We Did Differently for Our Best Meat Chickens Ever
Katalia
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<p>To put it lightly, this year has been one of revelations on our homestead. As I’ve discussed in previous episodes, our goal to become producers for our community has necessitated some changes. We’ve raised meat birds for almost five years now, but as you’ll find out today virtually nothing is the same from when we first started. Listen to find out why we ditched the chicken coups, how we sped up our plucking process, and discover the best $200 I’ve ever spent in my adult life. </p><p>A BIG thank you to Remond’s Real Salt for being our podcast sponsor for the month of June! <a href='http://theprairiehomestead.com/salt'>http://theprairiehomestead.com/salt</a> Redmonds is my #1 go-to salt for cooking and food preservation. I love that it’s mined in the USA and contains 60+ trace minerals which makes it an easy choice for stocking your homestead pantry. During the month of June, use code HOMESTEAD to save 15% on your order. <br/><br/>Video of Chicken Processing: <a href='https://youtu.be/_FHoMociC-g'>https://youtu.be/_FHoMociC-g</a><br/><br/>>> If you're falling in love with the idea of an old-fashioned kitchen full of incredible homemade food, check out my free Heritage Kitchen handbook at <a href='http://www.heritagekitchenhandbook.com/'>http://www.heritagekitchenhandbook.com </a><br/><br/>>> Head over to <a href='http://www.theprairiehomestead.com/'>www.theprairiehomestead.com</a> for from-scratch recipes, homestead inspiration, and old-fashioned tutorials.<br/><br/>>> Get your Old-Fashioned on Purpose Swag at <a href='http://www.homesteadswag.com/'>www.homesteadswag.com</a><br/><br/>>> Follow Jill on YouTube: <a href='http://youtube.com/theprairiehomestead'>http://youtube.com/theprairiehomestead</a><br/>>> Follow Jill on Instagram: <a href='http://instagram.com/theprairiehomestead'>http://instagram.com/theprairiehomestead</a><br/>>> Follow Jill on Facebook: <a href='http://facebook.com/theprairiehomestead'>http://facebook.com/theprairiehomestead</a></p><p><br/></
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130. What We Did Differently for Our Best Meat Chickens Ever
Katalia