Easter Chicks (2022)

Easter chicks in a pink bucket

What’s cuter than a pink bucket of chicks?

This is the second time we’ve hatched chicks in the incubator from our own eggs. We joined in on the “Easter Hatch-a-thon” held annually at backyard chickens.com, and started the incubation on March 26. These chicks started hatching even before the 21-day expected incubation, so some arrived in the days just before Easter, and some after.

The mother hens were Rhode Island Reds and Plymouth Barred Rocks. There were four possible fathers: a Rhode Island Red, a Plymouth Barred Rock, a Speckled Sussex, and a giant Buff Orpington. In this picture, you can see several black birds with a white spot on their head. Those are the male Red Rooster X Rock hen crosses, which are “sex-linked,” meaning their sex is determinable when they hatch.

Easter chicks in a pink bucket

Farm Life: Chicken and Dumplings

Chicken and Dumplings

This is the first time I’ve ever made chicken and dumplings. I was inspired by a podcast I’ve been watching a lot of lately, from Roots and Refuge Farm. Jess and her family live in Arkansas, and they just got a foot of snow with that big storm that hit the South. I used her recipe for the dumplings (just putting the herbs in the soup, though, not in the dumplings).

The broth was made last night in the Instant Pot from the bones and giblets of one of our chickens that I butchered three days ago, and included the feet and neck and head. Our dog Trixie, who is not doing well at all, got the chopped-up heart and gizzard for what might end up having been her last meal. She was refusing other food, and water, but gobbled those parts right up.

I used the Instant Pot to cook six diced carrots for 10 minutes of pressure in enough of the strained broth to cover them, then added the rest of the broth, garlic powder, dried basil; oregano and thyme from our farm; previously-frozen dill, pepper, salt, the rest of the chicken meat I roasted last night, and a small chopped onion. I made the dumpling batter while that was coming to a simmer, still in the Instant Pot. I dropped in globs of the dumpling batter, then added some onion greens that I’ve been growing in a south-facing window. At the last minute, I read about adding a flour and milk mixture to thicken up the broth, and did that. This is the best-tasting broth I’ve ever made, possibly even the best soup.

The dumpling recipe, adapted from Jess’s video:
2c flour
a few T of cold butter, cubed
1/2 tsp baking powder
some salt
pulse in food processor or cut butter in manually
add 1 cup milk, mix
(I did those two steps manually to not disturb the dog resting in the kitchen)
should be sticky and stretchy, not a mushy mess
take a glob at a time and drop into the simmering broth
(the dough was too sticky to flatten out as Jess recommended)

Here’s her video, jumping to where she describes how her chicken and dumplings recipe is a hybrid of the Arkansas style she grew up with, and the Indiana style her husband was used to.

Raising Rocks and Reds

Lounging hens

We ordered 36 baby chicks from Ideal Poultry that arrived about July 16. Half were Plymouth Barred Rocks, and half were Rhode Island Reds. We got mostly females, with two males of each type so we could breed them next year.

We lost a few in the beginning, and sold almost half of the rest when they were four to six weeks old. They are thriving on the farm! Because we got them so late in the year, they won’t be old enough to lay eggs until mid-winter., which is usually a slow time for egg-laying. That means we won’t be getting a lot of eggs until Spring.

Plymouth Rock Rooster
Plymouth Rock Rooster
Plymouth Rock Pullet
Plymouth Rock Pullet