Are American Bresse chickens REALLY Worth All The HYPE? Honest review after 1.5 years...
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- čas přidán 17. 10. 2023
- Today we are giving an honest review of the American Bresse Chickens.
If you are looking for great chicks or eggs please visit…www.NorthStarBresse.com
#homesteading #americanbresse #chickens #backyardchickens
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If you are looking for great chicks or eggs please visit…www.NorthStarBresse.com
We have the bielefelder which is a German breed good for meat and egg production. Very affordable too.
@user-jb6jn2ut9x we do too. Love them.
@@user-jb6jn2ut9xcan you tell me more about the breed? What do they cost? Where are you located ?
North Star Farms is the best!!! We got 100-ABC chicks from them this year. I’m convinced they’re one of the very best breeders in the US right now.
Does NorthStar sell fertilized eggs? I can’t find eggs on their site.
You don't often see both "roasting" younger chickens and "stewing" older chickens in the store anymore, so people have forgotten the cooking conventions for different aged birds.
My grandmother loved capons. I never see those.
You're right! I used to see them when I was a kid, you don't see them anymore.
I must say, when you do videos like this, along with your normal “get the job done” content, it’s easy to see what dynamos you both must have been in your prior careers. Given that, how brave you were to jump off that horrible corporate hamster wheel! You are seriously great models for all who dream about homesteading. Thank you for truly exceptional content.
Interesting. I find the biggest reason folks are having trouble with toughness in the older birds or any bird for that matter is that they speed up the chilling process, much like they do for the cornish. After butchering older birds should remain in a chill bath for a minimum of 24 - 48 hours. Personally, I chill in ice water for 4 - 6 hours (even for cornish) and then drained and put into the fridge to chill for the remaining time. This allows the rigor process to happen and the natural acids to tenderize the meat, much like you hang a beef before cutting up. When cooking,, a slow oven is also key! I did some 10 month old birds, cooked up some legs, thighs and breasts and you could cut with a fork. Anyway, just my opinion. Thanks for sharing.
I agree
Older to me is OLD...LOL. LIKE 3 years after a hen retires.
@@rebeccaplumlee9601 Fair enough. However, I find that young birds benefit from the same treatment after processing
I so appreciate you sharing this knowledge!!
I took a screen shot of the information so that I can refer back yo it.
Thanks for this! Highlighted > Ctrl C > and Ctrl V into a word doc. Can't wait to try this. We love our Bielefelders because they're easy going and free range so well. They invent new ways to graze and over summer they discovered that grazing horses stir up a lot of bugs and their feeder goes nearly untouched. The breast aren't big but are tender, even from the roosters that got way, way past the planned harvest time. But all that traveling put some really tough legs and thighs on those birds. We love pulled chicken in sandwiches, tacos, stir fry, etc., so long, slow simmering worked fine to tenderize those legs and thighs. I was kind of shocked at how fast I personally went through all the freezer bags of pulled chicken, probably because it's so easy and fast to just take it out of the bag, thaw and heat in the microwave. At the same time, I like baked or smoked chicken quarters. Next harvest, hopefully on time, I'm definitely going to give this a shot. Thanks!
Sustainability is the key to this breed. You're not having to depend on the uncertainty of the supply chain to maintain your flock.
that is a high consideration for me and i was impressed with the dressed out chicken
My husband has 11 chickens that follow him around our tiny property...so much so, that 4 days ago, he forgot to close the storm door...I had 6 hens in my house...😅😅😅
Took me forever to get them out lol
Never a dull moment.
That's s funny ❤😂❤😂❤
They love you. 😊😊😊
🤣😂🤣
🤣🤣🐓🐔🐓🐔🐓🐔🐓🤣🤣
HAHAHA That is so awesome. Ma and Pa Kettle anyone?
My grandma told me when she was a little girl that they didn’t eat any chicken over 5lbs because it wasn’t “normal”. They raised all the animals they ate and you just didn’t hear of these massive birds back then! ❤️
Dear Kevin and Sarah,
This overview of your experience with the American Bresse chickens was superb in every way. I am very happy that your experience with the American Bresse chickens has been so positive. You covered everything very well so that others can make a well-informed decision regarding this breed. I hope your experience with this breed continues to be positive over the years.
Sincerely,
Larry Lewis
Ontario, Canada.
I love your teaching video’s. I wish I had been interested in this lifestyle as a young married woman but I wasn’t. Now I’m too old and alone but I enjoy living it thru both of you. God bless you both, ❤
We have a mixed flock of free range chickens. Egg production was horrible this summer. After you mentioned too many roosters could slow production of eggs… I removed several roosters. Literally doubled egg production overnight. Thank you so much for mentioning that.
Thank you so much for the update! Last Spring, I got my first batch of AB chicks from North Star Farms, and couldn't be happier! My homestead is considerably smaller, but even so, in this day and age sustainability is so very important. I listened to you folks, and did my research. These birds are amazing! They arrived vigorous and larger than the Barred Rock or Rhode Island Reds I had previously raised. No, these are not like Buff Orpingtons - not the kind you'd raise for your kids' pets - but they are not aggressive, either. They make it clear that they really don't want to be picked up, but become quite docile when you do! One thing to beware of, though, is they're smart, and have minds of their own. I have one hen that I refer to as the "escape artist." All of the others are content to stay in the run until I let them out, but not this one. It took me a week of watching her to figure out how she was doing it, too. Little minx!!!
Hi Carol! Haha! We have Little Minx' around here too. They figured out the best bushes to sleep in and started using anything and everything to jump off of to sleep as high in that poor tree as possible. I thought I had a flock of sea gulls up there in one, midnight excursion to the coops... then laughed at myself as I realized it was 15 hens in a bush. They were quite annoyed that my headlamp revealed their hiddy hole. LOL
What's the name of that machine that took off the feathers that was awesome And where can I purchase one.
We started raising AB 1 1/2 years ago, just this week we rehomed our small flock of 10 breeders.
For us, what we found….
They eat double of all the other layers and they are not very good layers. We also live in northern Wisconsin so our growing season for meat birds is much shorter windows in the summer. We just couldn’t hit our numbers unless we wanted to be butchering smaller batches multiple times through the summer and on a homestead we just don’t have time to set aside that many butcher days. For us, bringing in 100 Cornish cross in May and butchering at 8 weeks with a butchering party was the best option for us.
Interesting reply, new to the American Bresse chicken. So now to see if we will need to "subsidize" via purchasing Cornish crosses back!
Thanks for the information, and for your excellent presentation.
Not to take away from your American Bresse, but I have had a flock of Slow Whites from Welp Hatchery for years. They DO compare to the cornish cross in size, only 2 to 3 weeks slower in growing. They are very good egg layers and are a sustainable flock. Unlike Cornish, you can free feed them. They eat as much as a regular dual purpose breed.
@@maddyinaz2423 I may look in to a few and see what we think. What is average butcher size?
I doubt you could ever top a Cornish X for fast and cheap meat. Bresse do eat a lot, especially in that first 20 weeks. Better feed = less feed eaten. We did find that Fertrell based recipes from Jeff Mattocks they ate about a third less and prospered, grew, and had higher fertility as well as eggs at 14-16 weeks in the spring/summer grow out groups (light does play into it/weather). You are right, butchering small batches does take time and planning. If you don't, then you are feeding "non breeder" birds as yard birds for that catch and eat day. Filling your freezer fast, maybe try the Slow Whites? I have heard a few folks really liking them. My neighbor as them, waiting to see how it goes. She is comparing Bresse with them. So far she liked the flavor of the Bresse better. Always give and take and trade offs. Thank you for the comment!
Cold weather in the great white north is definitely going to put some kinks in fast food production. Buddy was in Northern MN for many years. Growing season is shorter, even when you go only 100 miles. Less hay cuttings for instance. Everyone has a unique situation!
The older birds are called stewing chickens. They are cooked very differently.
You are so correct! Most people don't realize there is a difference. The young are fryers and that is what most people have experienced.
Perfect for crock Pots or instant pots
Yes!. I am 61 and my Grandmother would use stewing chickens for certain long cooking recipes or she would put a small one in her pressure co
cooker. I still have the pressure cooker!@@cheryllamb8831
@@cheryllamb8831broilers, fyers, roasters and finally stew is the category to cook them based on age
We use chicken tractors as means to protect our meat chickens from predators and hawks… They get moved everyday and are not free fed… definitely not the same as confinement.
Especially in times like these, sustainability is important.
As a carpenter that is semi retired, i turn work away everyday here in Missouri. There are very few you,ger carpenters in my area and all the older ones are trying to retire like me. If he is a honest decent carpenter, he will have no problem making a very good living in Missouri.
It would be better fo you to reply to the original comment to make sure they see your comment.
Sarah, I haven’t watched in a few months. Girl! You are getting younger and more beautiful with every day! ❤
This is my 3rd year with them and I'm pleased with the results. They grow pretty fast in comparison to other dual purpose birds, the meat is excellent, and they are better layers and lay larger eggs than say, the Orpingtons or Wyandottes. I love my assortment of heritage breeds, but if I had to pick only one for production, be it meat or eggs, it's the Bresse, hands down.
Would you share with me your success in reproduction of this breed , do they tend to go broody , or do you incubate the eggs ?
@@JamesWayne-kn1yg 1 of ten chicken go brody, if you have them natural way, they will be brody more, I have bresse, they can be brody also I have other chickens and when they are brody I put bressse eggs under them and have bresse chick
You have been very clear in sharing the reasons for choosing the American Bresse chicken, before and since getting them. Sustainability
The two of you are fantastic teachers. I appreciate you both so much! Thank you for ALL you do to educate your viewers.
Finally! We’ve been waiting patiently 😂. You kept the 20 hens, what has been your breeding technique? Separating certain hens with one rooster, for how long/. How many do you incubate at a time? We are looking to harvest around 50 each year. Have you culled any hens? So many questions! Thank you!
Good questions and now to await a reply!
We started raising them shortly after you. We feel the same way as you about them!
Northstar farms is great and their birds top quality. We did try and diversify our flock and get genetics from anothere breeder. It did not go well. The birds had deformities and were the worst genetics we have seen in any chicken, so I would advise anyone else looking into this breed do their research on where they get their flock from. We LOVE your channel! Thank you for the clean, respectful content!
Yikes... Did you have issues with your feed regiment? Sometimes lack of Vitamins such as B's can make for curled toes and such that are not related to the genetics necessarily. Glad you liked our birds. Just wanted to say that nutrition is the key to negating as many possible "bad" things that aren't necessarily the genes. You might have had great genes but something else going on. For instance, we used to use those red feeders from TSC... then had crooked keels showing up, all in the same spot. Turns out the keel is soft at hatch and gets bone later, like babies' soft spot. I thought we had crooked keels as a genetic issue, and we got rid of a lot of birds 6 years ago that I really wish we had known it was something as simple as the roost...
Best wishes going forward!
@@NORTHSTARBRESSE I looked on your website, but can I please ask what kind of feeder you use? I’m looking at ordering chicks from you. I just have to figure out when I want them. Also if my friend wants to get some at the same time. Thank you. 🧡 Lorie 😊
You guys are so gracious to newbies in explaining what we old-timers take for granted. Way to be the hands and feet of Jesus.
I just met Jenn and Buddy of North Star Farm a couple weeks ago when I picked up some adult birds (I'm lucky enough to live local). They are truly wonderful people and shared a wealth of knowledge with me!
Awe, thank you. Honored.
We age our chickens in the refrigerator for 3 days then put them in the freezer. If eating fresh, we age 5 days. We butcher and vacuum pack. Then, put them into the fridge. This allows the rigor process to happen. This improves the texture tremendously. We just started a small flock of Bresse. We are very happy with them. The pullets started laying at 16 weeks. The rooster was doing his job earlier than that. We have our first batch of 8 half Buff Orpington chicks that are free-ranging with their momma. We butchered one rooster to taste just to be sure we liked them. Very good duel purpose breed.
My Am. Bresse started laying the 14th of this month. They’d hatched May 15th. The first egg was quite large. I waited a couple days and another egg but smaller. Next day a small one and a large one. Broke the large ones open and both were double yolker!!! Yesterday we were blessed with 3 small pullet eggs. Maybe today another double yolker!!!??
I have a flock of 10 hens/roosters. To many roosters in the flock so some have to go!!!
And you’re right!!! They are not a friendly chicken breed and they love to forage!!! They turn our compost pile very nicely 😊
Colene
just looked at american bresse at northstar,159$for 10!!! wow!
As always. Great information delivered in brief concise way. You would make great teachers.
I like ISA Browns. They’re like the yellow labs of chickens! Docile, friendly, great egg layers.
I know some people get squeaked out watching the butchering process, but I was amazed to discover that there is a machine now to defeather the birds. I can remember plucking chickens by hand a few times when I was younger. Not my most favorite job. I'd rather do the butchering part than the defeathering part! Thanks so much for showing that.
I have been listening to you guys for years now. And even though I don't live on a farm, though so wish I could, I get so much good information from you. You always explain everything so well, and I think that you are helping to bring back info we have lost as a society. Thank you so much.
Do you feel, as I do, that they teach so much more than just how to homestead? Their conscientiousness and work ethic comes through all the time, how they think out projects and consistency in principles. Plus they are a great team
A+ Content; Terrific information about Bresse Chickens (!!)
Had experience with the breed in France -milk soaked feed surprisingly has an impact. The motivation purely better tasting 'poulette' (!!) 120 Days from hatching about prime time / wouldn’t recomend a Chicken Tracktor makes for unhappy birds
A four-pound whole chicken is the largest that fits in my small instant pot. Perfect size.
Try adding rye seed to feed for roosters. It's supposed to be really good for chickens.
I obtained an AB roo from my friend who is raising them. I have him with a mixed group of dual purpose hens (RIR, New Hampshire, Australorp, Orpington) and in the spring we're going to work on a sustainable meat flock. I'm hoping for the best of all of these breeds: good meat, nice egg production, friendly chickens. Our roo is super good to his girls and is friendly to us. We still raise CC for our meat but want something more sustainable if needed.
Thanks for your videos. I have another great recommendation for a dual purpose bird. Have you considered Buckeyes? They also are great foragers, but are much less flighty. They're actually very curious and friendly. They mature at 16-20 weeks, and the roosters weigh in at 9 pounds. The pullets start laying a bit later than standard laying hens, but are good layers with large eggs. They also lay better in winter.
Just something to consider. Buckeyes are on the conservation list as "watch" so I'm always encouraging more people to raise this awesome breed!
Do you have a source for Buckeye chickens ?
I got mine from a local farm store a few years back. I believe they got them from a hatchery in Arizona. However, this breed was developed in Ohio long ago, so I would imagine there are Midwest hatcheries that carry them. Nowadays most of the major hatcheries carry them. One that specializes in preservation of the breed is Shumaker Farm in Ohio.
@@rcjo2 excellent thank you
I work on a hatchery egg production farm of the 3 cornish cross sub breeds. There are 3 stabilized Cornish breeds, the Ross 308, Ross 708 and the Cobb 500. And yes, you can breed true to type. The issue is that to reach mature breeding age (24-26 weeks), feed needs to be very carefully administered on a very specific schedule. I am speculating but I think that the hunger gene has been messed with because they will eat loads more then they need and often fail to reach maturity.
We raise black australorps for similar reasons. Theyre great layers and make a decent table bird. I will admit that they eat alot and im probably not gonna get but a 4lb bird at 16-18 weeks,but its enough for our small family when combined with the rabbits and quail we raise. I wish we had more land so we could get some goats and hogs,but for now deer and turkey hunting will help fill the gap
As a sustainable option I get it. We butcher at 16 weeks free fed and even finished that last week with confinement and milk soaked feed and still found they were tough and prefer the Cornish cross 10-1. We gave up on the bresse and will stick with the Cornish cross. 7-8 weeks to raise 60 birds once a year is the best for us.
I’m going to have to brag on y’all! I love watching the your channel. You are good teachers. Recommend you all the time to folks. Especially those starting from scratch. I’m an old woman doing homesteading a long time and I’ve learned a lot from you. I needed this video and I waited patiently for it. Thank you soooo much for your godly approach to life and homesteading.
I have been hand plucking these birds as they are very easy to pluck.
We have been breeding and raising Bresse here in the Northern Rockies for 5 years. Our honest opinion is that at this altitude, they are a waste of time and resources. In more temperate climate.. maybe worthwhile, but not here.
1. Inconsistent layers. Our laying flock of 25 hens produces 3 to 5 eggs a day at most… many days zero eggs.
2. As meat birds, way too slow growing. Birds we hatch in March aren’t ready to harvest until November, pastured and fed 20% feed.
3. Cold sensitive. Worthless in our winter weather. Combs and toes freeze while other breeds do just fine.
We made the switch to American Bresse some time ago and for the purpose of being able to hatch our our own meat birds and get eggs for eating. Same as you stated. Nice video.
This is gonna be the 1st chicken I raise on my new farm! Great video!!!
I like that egg scale that is really neat. God bless your family.
I just put my American bresse roosters in the freezer. Looking forward to trying them. Love raising them.
Good morning Kevin and Sarah!🌄😊 Very well thought out and informative video! I loved seeing how you piece out the processed bird. I have always been challenged cutting the thighs. But will try it doing your way next time I thaw some out. We would love to have Bresse chickens, but are waiting till we have more land than 1 acre.
My daughter and son in law have been talking about moving out of MN. I keep telling them that Missouri is a great place. But the son in law , as a business owner, seems to think there is not enough construction business there. I tell him he's wrong. But, this is a guy who read Robert Kiyosaki's book, Rich Dad, Poor Dad when he was 9 years old!
We got Canadian Bresse based on the introduction video you did. We have found they are a flighty bird compared to our "Sasso" scarlet and ivory who are friendly but small dual purpose we have for their nearly daily egg production. The Bresse eggs have taken a long time to size up, but they are getting to a reasonable size now at about 6 months old. I love them, hubby, not so much.
Great info ! Excited to start these guys in the near future.
Thank you for doing these updates on the American Bresse! It really helps me make decisions about whether they’re the right fit for our goals and I think they are! I’m looking forward to bringing them to our homestead!
We did AB for about 1 1/2 years as well we were not impressed at all...we raise Delaware broilers and beilfeilder and the difference is huge..all lay really well and we get the twice the meat per bird and they don't eat any more than layers....
Wonderful, honest review of your experience and expectations for Bresse. Great video as always!
Hey there friends!!! What a great video!! I am so happy you love the American bresse as much as I love my French Bresse chickens...but there is one thing that I would like to talk about... when we process the chicken here... and I live in Belgium next to France ... that's why I have the French variety... we process them at 16 weeks just like in America ... but... there I one difference... we always wait for 48 up to 72 hours after butchering to freeze the chicken... and you might think like why??? Because they're is a process in the body after we die ... it's called rigor mortis... and if you freeze before ... well actually its often during the the rigor mortis... it's starts a few hours after the killing of the bird... then your bird will not be very tender... we also have the Ross type... which I believe is similar to the Cornish cross... and you can easily get away with freezing them immediately after the butchering and cleaning and still have a very tender bird because like you said they are babies... but with the French Bresse... we really need to wait 2 to 3 days... then the meat will be so soft and tasty!
Oh and we also pasture raise them, and free feed... but we keep the protein at 22 percent for the 16 weeks ... and yes the milk feeding is a thing in France 😂 I think it's so weird but it actually works...we also do it with pigs hahaha ... oh God us Europeans are so weird 😂😂...God bless my friends ❤
@@rebeccavanbrussel9460 Thank you for your post! I have been researching Bresse, and recently have started my flock, 12 at 6 weeks, and I have 12 at 2 weeks. Here in the US they finish the Bresse for 2-4 weeks on milk and grain, but do you feed them that mix the whole 16 weeks? I would think that they may get too fat, but it is just a question? Thanks Kevin & Sarah for the videos...always learning something that improves my homestead!
Older birds traditionally have been Soup Birds. Stewed along w/ the Chix Feet. -- 🍒
Yes, clean feet : ) Makes the best broth EVER
We tried the traditional way of raising them - they were quite small and very fatty. At 14 weeks the Roos were tough. We have 2 blood lines. The newer bloodlines are bigger birds. The meat tastes like the chicken I remember growing up. We have found that if we cook the older birds in the solar oven or in a slow cooker - they are very moist, tender, and succulent. They are a bit more flighty but are fantastic layers. They have a permanent home on our homestead!
Thank you for once again giving us such a clear, honest comprehensive discussion on your choice of meatbird
Just added a new item to my list of antiques to keep an eye for.. I now want an egg scale, haha! I've never seen that before.
For some of the same reasons as you, we purchased out first American Bresse chickens. They are now seven weeks old. Yes they are also VERY skittish and did someone mention they can fly too! We ordered 24 chicks and still have all 24. So very hardy as well. Fortunately (?) we got a majority of females. So now to patiently wait until egg laying time and butchering. Which will almost coincide!
Your evaluation is greatly appreciated. Wishing you great success in your future endeavors.
Love your channel it's my favorite along with Deep South Homestead , and Perma Pasture Farms .
God Bless .
Have to say I prefer my Plymouth rock chickens. They’re not particularly noisy. They are not aggressive. Easy to handle and very good with children. Good in Canadian winters eat a snowstorm for breakfast. Absolutely great egg layers +200 a year and beautiful big brown eggs. Give them lots of greens and you’ll get amazing orange yolks. Really good mothers. Can be butchered at 16 weeks or older. The meat is tasty and juicy and who doesn’t love that.
I have had AB for 3-4 years now from "Breezy Bird Farm" in Manitoba, Canada. They have been a keeper for us. By 14 weeks old 50% of my pullets are laying. I process them 14-16 weeks and am pleased with their size. One thing you didn't mention that although smaller than Cornish cross the Bresse being a fine boned breed, meat to bone ratio is better. The only thing I don't care for is that they are white skin, I prefer yellow skin for dual purpose birds. Maybe a cross with New Hampshire (also early maturing) would be interesting.
Why yellow skin over white? I am a curious person and have found the conversation very interesting.
@@ninadukette3340 Makes a more free range look. I also think it roasts crispier as it's usually thicker and stronger.
We also purchased AB a year and a half ago and have gone through a couple reproduction cycles. Our flock is smaller - below a couple dozen. They were housed only with other AB chickens. There were other flocks that would free range in similar areas but they each kept to their own flock with no fighting. Our AB rooster that became dominate was a good head of the flock and watched over his girls. These birds were excellent free range birds. I did not notice them eating more food than my other breeds. They got what we provide for a certain number of chickens. We had two AB hens that went broody and raised chicks…in fact, one just hatched out 8 chicks in September. Our birds used for meat were 41/2 to 5 lbs, which works for us and the meat is tasty. We only harvested roosters, which were kept with the original flock. They were not over fed, just a standard level which is always used attempting to reproduce how we would feed everyday. When we attempted to provide more feed, they would leave the food and go free ranging. Our meat flavor and size met our expectations and I liked that a couple hens went broody. What I did not like is their large combs got frostbite just a bit. None of our roosters were aggressive. These were an easy to care for group of birds. Our birds are raised to return to their coop at night for lock up and they free range our pastures and woods during the day. They really liked the woods. Yes, we have predators but only lost a couple. Our birds were closer to five months when harvested but we also allow the meat to rest properly before packaging and know how to cook meat.
You two are looking really good. Kudos to Keto.
Hello fellow Missourian's! We're so glad that you did a favorable review on the American Bresse chicken! We've raised them for six years now and have nothing but good to say about them, in fact so much so it is the only breed we now have on our farm. Our farms varieties are the blue, black and white and we have also found our colored varieties are prolific egg layers.
I have American Breast chickens because I saw them on your channel!!!! I have 17 cockrals ready to butcher!! The only drawback is the rosters are LOUD. 😂. Most of them have been hatched out by a busy hen. Can’t wait to taste them. Thank you for educating me about them. I really want it be as self’s efficient as I can.
I raised Cornish cross for 8 weeks they dressed out at 8 to 10 pounds and were tough and stringy
I actually got bresse because i saw they were originally fed feed with raw milk to help them get more protein. I have a surplus of goat milk usually so i was very happy to close another circle of sustainability with that as well.
We tried the American Breese chickens after we saw them on your channel. We recently decided they weren't for us. They started off in an non impressive way by the roosters being very aggressive towards each other, so much so that we had to keep separating them so that no one would be killed. We don't like their meat as much and if we have to put them in small cages or something to get better meat we don't want to go to that length. If we were milking our cows yet we might have tried soaking corn and giving it to them, but without a cheap or free milk supply these chickens become expensive to finish off that way.
I can attest to the roosters being very aggressive towards one another.
L'on voit que vous ne connaissez pas bien la race de volaille Bresse : ils ne sont pas agressifs, sauf s'ils sont enfermés sur des petits parcours. Oui pour les engraisser ils faut leur donner du maïs cuit, du lait mélangé avec du pain dur. Une magnifique pâtée qui fera de magnifiques poulets bien gros avec une chair excellente. Dire que vous n'aimez pas cette chair. Vraiment incompréhensible car elle est vraiment bonne. Peut être êtes vous habitué à manger de la viande de poulet blanc modifier et alors oui vous devez trouver la viande de poulet de Bresse bien plus forte. Je vous conseille d'élever plutôt des poules de la race Bresse. Vous aurez des animaux tranquilles avec une chair délicieuse. Le meilleur est de les élever jusqu'à 5 , 6 mois et de les sacrifier juste avant la ponte. Vous serez content du résultat. Bonne continuation
Bery informative video, as always 👏👏👏
I would love it if we could have an update on all of your cattle. I miss them ❤️ Thank you
Love that you make reference to their faith! Byw, tell me info about the equipment used for"plucking" a chicken..... thanks.... hope the folk who bought your other place are happy there.....:)
First, let me say I truly enjoy your channel. I have been trying to pay attention to see if I see you doing what I want to suggest to you as a way to use zucchini. A couple of years ago I purchased a freeze dryer (got excited watching you use yours) and have been experimenting with excess garden items. My daughter "rolled her eyes" when I bought it but has since changed her mind and brings me things to freeze dry for her. 🙂 A couple of her favorite things is sliced zucchini and cantaloupe chunks. I slice the zucchini and sprinkle lightly with salt. The cantaloupe is cut into bite size chunks and also lightly salted. They both make a great healthy snack. If you haven't tried these I hope you will. I don't know much about KETO but think they should be a good fit, at least the zucchini. Thank you for taking time to read this and thank you for not being "fear mongers" on your website. Consequently, when you do have one that is encouraging us to be prepared, I take note. God bless! 🙂
Good morning, thanks for the review.
Thank you for the great video. Loved the mini lesson on butchering a chicken Sarah!
Brought to you by Northstar farms. Great promo.
Not true. We are not affiliated with them in any way other than being happy customers of theirs. They are also just a small family farm that takes great pride in what they are doing.
Thanks Sarah and Kevin for the great video about your chicken experiences. Fantastic job. Stay safe and keep up the great work fun and videos you all do so well. Fred.
The old egg scale ⚖️ is pretty 🆒😎😎
Love how you clearly explain every thing 😊
Live in Louisiana or a lot of our chickens are putting gumbo's. And I love cooking hens. It has to be cooked longer it has a very distinct stronger chicken taste and I love. So if you leave them till they're older it's not a total loss
Terrific explanation, advice, review, commentary. So helpful, as usual. Thank you.
Always enjoy your videos, you guys always explain everything so well.
Simply put, this is an excellent video!
Always appreciate your options and knowledge that you have learned and share. Thank y’all so much.
Thank you for your experience with Bresse.. We don't have them but do raise duel purpose chickens for meat and eggs. What we do with the older birds including pheasant, turkey, chicken, quail is dry can the legs and meat and make broth out of the carcass's.. The meat is tender and delicious and a good way to preserve those older birds. Again thank you so much for this info.
Each of you were giving us the best information about how and why. Thank you for sharing your information and experiences with us. God's blessings
You two are so wholesome. I learned a bunch, thank you for that.
My family got our 1st flock from North Star Farms as well. Drove 4 hours to pick ours up and so worth it. The flavor really is so much better than the other meat birds. I free range mine and I only feed them in the morning. They do a fantastic job at keeping the bugs down here at our home in SC. I gotta thank y'all for recommending them initially. I would probably still be raising Ginger Broilers if it weren't for you two. Have a blessed day 🥰
That is awesome!
@LivingTraditionsHomestead You 2 are fantastic and bring tons of value... All the best to your family God bless you
Thanks for a very informative video. We appreciate you doing all the hard work and passing the info on to all of us.
Great video as always. As just a thought, have you ever considered making a video about how to make chicken burger or chicken sausage out of older chickens? ( Similar to turkey burger)
Can’t wait. Bet these are going to be great fried up. Yummu
Great video and thorough teaching!! Thank you and God Bless!
Extremely informative, thank you!
What a great explanation!
Good morning Kevin and Sarah😊🍁
Enjoyed this video, as always. I wanted to say, I have that exact, same antique egg grader! I don't have chickens to grade eggs, but it looks nice in my country kitchen. Have a great week. God bless.
Isn't that just the cutest tool ever!~
7:57 We have Easter Eggers and American Bresse and our easter egger rooster has been in charge the whole time. The only time there was a problem is when we separated the biggest Bresse Roosters for breeding. He began attacking everyone, even my kids, so he had to go, but even the second biggest rooster was protecting the main rooster from him, and they both protected my daughter from the mad rooster. I've only had chickens a couple of years.
Thank you Kevin & Sarah. Very good. Prayers. God Bless you all in Love. Maranatha ! ( shared to f/b )
I believe it’s pronounced brees”A” originally from France.
Thanks for the info.
We raise them from Jenn and Buddy to and agree with you totally, however our chickens lay tons of eggs but love your content.❤
We raised Cornish Cross this year, because of your teachings. They grew so fast. We lost so many of them, not sure why but they could hardly stand on their legs! At 8 weeks old, some of them dressed out at almost 7 lbs! I will say, it’s the most tender chicken I’ve ever had. Next spring we’ll be looking for something a little different- maybe a Freedom Ranger or American Bresse?
Thank you once again for a very informative video. You guys rock!