homesteading

Predator Troubles

Hello friends! Welcome back to the blog!

I should know better than to brag about the predator awareness of our creatures. On September 13 I wrote a post about our wonderful ducks, and how all 12 had made it through the summer. We are down to 6. The ducks had up until now enjoyed much more freedom than our chickens, because the chickens get picked off quite easily by hawks. The ducks are much more hawk-savvy than the chickens. I guess, naturally sitting in lakes and things, hawks would be their biggest threat. Foxes and coyotes don’t tend to swim out into open water to nab ducks.

The mud puddles that form on our road, and the kiddie pool we have filled to entertain the ducks, are not nearly as protective as an expansive lake. Our best guess is that the ducks believe they are safe when they are sitting in water (except for the sky predators as observed earlier) and therefore pay no mind to the land predators skulking around.

Of the 6 we have left, 1 is in the house being treated for a wound to his armpit / under wing area. On Wednesday it was a large (a little larger than a half dollar coin) wound, which appeared to have bone and meat exposed. We are managing twice-daily dressing changes, flushing the wound with Vetrycin and dabbing original Neosporin on the gauze to keep it from sticking to the wound, then wrapping a sort of harness out of vet wrap to keep the gauze in place. It appears to be healing very nicely. The scab looks gross, but to me scabs always look gross. There is no smell of infection, no appearance of pus or redness, and no noticeable heat difference between the wound and the rest of the duck. Mr. L. and I will keep Duke the Duck inside until his skin is fully closed, lest he decide to splash a bath of duck-yuck water onto his wound and bandages.

At the moment we are unsure what type of predator exactly has been making off with our precious ducks. Our answer, at least for now, is to confine them to their coop and run unless we are going to be out with them. Everyone, ducks and chickens, get a couple of hours of free roam time in the evening (between work and dark, although that window is rapidly closing as the days get shorter.)

Next year we will be working with the moveable electric poultry fence. I always am saddened to lose birds, so “accepting that there will be losses” isn’t acceptable to me, but neither is leaving them locked up all the time - without anthropomorphizing excessively, they do appear to have fun and enjoy moving about freely, plus the ducks have decimated the tick and slug populations on the property. No matter how sizeable the enclosed run is, it still gets trampled and pecked down to bare dirt in no time. And presently we have too many birds to feasibly keep them all in moveable poultry tractors to keep them on fresh grass.

Anyone with experience using electric poultry net against predators, I’d love your input! Is it worth the investment? I look forward to reading your thoughts! Please comment below, or send me an email: info@honeybunnyhomestead.com. Thanks for reading!

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Living in New England

Hello friends!  Welcome back to the blog!

I have to tell you, this year’s foliage is incredible.  I’m typically a summer person.  Summer is my season, spring is ok… fall and winter are not usually my jam.  This year, the trees look like fireworks on the mountains.  I don’t think I have ever seen such intensely beautiful foliage.

My understanding is that this is caused by the harsh cold snap we had earlier this month, combined with the extreme drought.  We have had less than 1/10th of an inch of rain this whole month.  This does not make for happy crops or happy ducks, but it does make for some truly incredible foliage.

We have to take the small pleasures where we can.
I look forward to reading your thoughts! Please comment below, or send me an email: info@honeybunnyhomestead.com. Thanks for reading!

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Chicken Bone Broth

Hello friends! Welcome back to the blog! Today I am making bone broth, and I wanted to share my process. I am going to put my process first, and the story after.

WHAT YOU NEED

  • Large stock pot

  • Chicken Carcass(es)

  • Onion

  • Garlic if desired

  • Bay leaf (or 2 or 3, depending on # of chickens)

  • Salt

  • Water

  • Apple Cider Vinegar

HOW TO PREPARE

  • 24 hours before cooking chicken(s), salt them generously. Bag and return to refrigerator. The salt will diffuse through the muscle (salt always moves from high concentration to low concentration; thank you 10th grade science class) and where salt goes, water follows. Once the salt is inside the muscle, you lose a lot less water during cooking, so the meat stays more tender and juicy.

  • Roast the chicken(s). I do 350 degrees Fahrenheit for 1 hour 15 minutes or so - I always use a meat thermometer to make sure the chicken is fully cooked (165 degrees Fahrenheit in the thickest part of the meat).

  • Let the meat cool, then pick the meat off the bones. Save the skin. If you’re starting with whole chickens, save the feet and necks too. All that goes in the broth. All the fat too. It adds incredible flavor, and you skim it off later.

  • Store or eat the meat. I’m making chicken soup once the broth is finished, so the meat is in the fridge until the broth is done.

  • Put the chicken bones, skin, and odds and ends in the stock pot. Mine holds about 4 chickens. Peel and coarsely chop the onion, toss in a bay leaf (I use 2-3), and peel a few cloves of garlic. Smash the garlic with the broad side of a knife. Cover with water, bring to a simmer. Add a splash of vinegar (helps leach the minerals out of the bones). Add salt. After a few hours, taste the broth, and probably add more salt. Keep tasting every so often and adjusting the salt. I used about 4x as much as I expected to, but you will know when you have it right.

  • Simmer, covered, 24-48 hours. Strain with a fine strainer or layered coffee filters or cheesecloth (I lined my colander with paper towels and used that). Refrigerate for 6+ hours until fat has risen to top and solidified. Remove fat. I’m reserving the fat to cook with - it adds an intense chicken-y flavor almost like adding a bullion cube to things like rice or couscous. Your broth is ready to use! I will add the chicken soup recipe another time.

STORY TIME

This broth is incredible. It is loaded with minerals like Calcium. It’s delicious and intensely flavorful. I think my favorite part of the homesteading journey so far is getting to learn to make incredible, healthful food from scratch. The chickens I used for this broth were not hatched on the homestead, but we had them shipped here as day-old chicks. They ranged in age from 18 months to 4 years old. We needed to make some space in the chicken coop before winter, so we butchered 11 birds and they will nourish us all winter long.

I look forward to reading your thoughts! Please comment below, or send me an email: info@honeybunnyhomestead.com. Thanks for reading!