Rearranging the roosters

I have too many roosters. Plain and simple, four roosters for seventeen hens is overkill. They have been cooped separate, but during the day they have all been together. Well, one of the older ones — we will call him Delaware — decided to make sure the two younger ones, Red and Blue, were being submissive and I think he wanted to take over the harem of younger hens, too.

I went out to do chores a few nights ago and Blue was sitting on the floor, not on the roost. I didn’t really think too much about it until I looked in the other coop and saw that Delaware wasn’t there, when I pulled my head back I found him on the roost with the young hens. So that entailed catching him, not an easy task, he is a big rooster and quite strong. Plus the other hens were going nuts as I was trying to corner him. I got him caught and tossed him back into his side of the coop and headed for the house. 

Scotchy was really interested in something right at the back of the chicken house. She was pushing into a bush there and seemed to be trying to tell me something. When I shined my light over there I saw what was catching her interest: Red was out there hiding in the bush. In all of the chaos in the chicken house, I hadn’t even noticed that he wasn’t in. I went back into the smaller coop, fed the hens some dried mealworms to keep them busy and left the door open, then went back to direct Red back to his house and his girls. 

Then I went around the other side and shut the gate so the older hens and Delaware couldn’t get out anymore. Delaware has to go. He is a big bully and while I know he is only doing what is natural, he can’t be making the young ones afraid to go into the coop. Staying out is not an option — that’s how they get eaten by predators. 

So I guess it’s time to butcher a couple of roosters. I will probably do three: Delaware, Chicky Chick and Blue. One rooster for the flock I have is plenty sufficient. The two old ones Delaware, and Chicky Chick are going to be tough old birds, but they will make some awesome broth. 

Another thing I have to get done is get the stove cleaned and ready for a fire. The last few mornings have been pretty cool here in the house. In fact, this morning I sat in my rocker with a heating pad behind me to keep me warm while I typed. It’s time to get the stove ready so I can start a fire every morning. 

Someone asked for my corned beef recipe and since it works wonderfully on venison, too, I think it might be a good time of year to share it.

Corned Beef

6 pounds beef; brisket, bottom round, or top round roasts; even chuck roasts work (but chuck won’t slice as well). 

1 ½ pounds fine salt

½ pound brown sugar

½ ounce commercial cure, found in the spice aisle, as Morton Tenderquick (it keeps the nice traditional pink color in the meat, but isn’t necessary if you are concerned about the sodium nitrite in your food)

¼ cup mixed pickling spices. 

Using a non-reactive (i.e. stainless steel or granite ware, NOT aluminium or cast-iron) kettle, combine all ingredients except meat. Bring to a boil and simmer for 15 minutes. When cold, pour over the meat or lower the meat into the kettle. Make sure all meat is covered. Use a weight if necessary. Let cure in the refrigerator for 10 days. Drain, rinse and cook as you wish. I put it in a cooking bag and slow roast in the oven, but a slow cooker works very well, too. I slice it thin, let sit in the baking juices for a couple of days, then package and freeze for sandwiches.