130. What We Did Differently for Our Best Meat Chickens Ever

To put it lightly, this year has been one of revelations on our homestead.  As I’ve discussed in previous episodes, our goal to become producers for our community has necessitated some changes.  We’ve raised meat birds for almost five years now, but as you’ll find out today virtually nothing is the same from when we first started.  Listen to find out why we ditched the chicken coups,  how we sped up our plucking process, and discover the best $200 I’ve ever spent in my adult life.  A BIG thank you to Remond’s Real Salt for being our podcast sponsor for the month of June! http://theprairiehomestead.com/salt Redmonds is my #1 go-to salt for cooking and food preservation. I love that it’s mined in the USA and contains 60+ trace minerals which makes it an easy choice for stocking your homestead pantry. During the month of June, use code HOMESTEAD to save 15% on your order. Video of Chicken Processing:  https://youtu.be/_FHoMociC-g >> Head over to www.theprairiehomestead.com for from-scratch recipes, homestead inspiration, and old-fashioned tutorials.>> Follow Jill on YouTube: http://youtube.com/theprairiehomestead>> Follow Jill on Instagram: http://instagram.com/theprairiehomestead>> Follow Jill on Facebook: http://facebook.com/theprairiehomesteadOTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD:Sign up for weekly musings from my homestead: https://jillwinger.substack.com/Get my free homesteading tutorials & recipes here: www.theprairiehomestead.comJill on Instagram: @jill.wingerJill on Facebook: http://facebook.com/theprairiehomesteadApply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-applicationDid you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!