Icons of the Farm: Rhode Island Red and White Chickens
The Rhode Island Red chicken is the iconic Red Rooster and Little Red Hen of folk tales. In the American Poultry Advocate of May 1912, poultry judge and breeder W. H. Card described the breed as so impressive “that the…
Coturnix Quail – Good Food & Fast Production
ne of the most popular species that is raised for food production is the Coturnix, also known as Japanese quail. Coturnix are a good choice because they don’t need lots of space, they grow quickly and hens lay about 300 eggs per year, given adequate lighting.
How Many Wings Does a Chicken Have, Anyway?
As surprising as it may seem, wings are currently the most valuable part of a chicken to the commercial poultry industry. Large scale chicken producers are able to sell wings for even more per pound than boneless, skinless breasts. Apparently,…
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.
