Chickens

The brown chicken is a Partridge Plymouth Rock, the white chicken is a Delaware, the light brown and white is called Salmon Favorelle, and the black is an Australorp.

We have two of each except for the Salmon Favorelles. We have four of those.

Here are our ten chickens. They are "multi-purpose breeds" meaning that they are suppose to be good layers and good to eat too. We have found, at least so far, that they are fine layers, but that they aren't very good to eat unless you cook them exactly right.

We originally purchased sixteen chickens; we've eaten six of them, ranging from pretty tough to yummy. The last two were yummy after my eighty-nine year old mom told me how her mom use to cook the live chickens they use to get. She said to boil them first until tender, let them drain, then roll in flour, salt, and pepper, and brown in oil. That worked nicely.

And the eggs are great!