Waterfowl: Ducks, Geese and Swans
Waterfowl are different from their land-based relatives, the chickens and other gallinaceous birds such as quail and pheasants. Their plumage is oiled to resist water and their meat is all dark. They carry a layer of fat under their skin,…
Thinking Beyond the Chicken
Most backyard flock keepers are introduced to the world of domesticated poultry by the chicken. There is plenty of easily accessible information about chickens, chickens lay the eggs that Americans are most familiar with eating, and chickens make great pets….
Laying Cycles
People keep poultry for many reasons, but one of the most common is for food. Healthy poultry provide eggs and fresh eggs from happy, healthy birds taste good and are good for you. Obviously, chickens are the most popular eggs,…
Ducks for Eggs
If you cook a duck egg and expect it to look and taste like a big chicken egg you will be disappointed. The texture of a duck egg is a bit different than a chicken egg prompting reports that duck eggs are “rubbery.” The increased protein and fat content of duck eggs make them richer, which in turn makes them particularly suited to baking, especially desserts.
Poultry defined
Poultry, as defined by the American Poultry Association, includes chickens, bantam chickens, ducks, geese, turkeys, and guineas (American). The American Poultry Association, also known as the APA, mostly only includes domesticated species. In ducks the APA includes the mallard derived…
