[Sca-cooks] RE: Sca-cooks digest, Vol 1 #1354 - 13 msgs

[Marilyn Traber]

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With something like the white hallcross [the big white meat chickens] that
unless you use a product called 'broiler booster', and a high protein mash
they are actually dying of malnutrition of sorts. As you point out, they are
designed to actually be raised on a hi-pro mash and booster in their water
for 12 weeks to slaughter they are very specific in their 'programmed'
needs. If you happen to try to keep them alive for egglaying, it is a waste
of time because they are indifferent eggers.

margali

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Well, these chickens grow *SO* !fast! that by the time they are about 7 to 9
weeks they started dying of heart attacks all over the barnyard so we ended
up doing a mass slaughter.  They were very tasty and tender and the bones
were definately reddish.
Olwen, chicken killer
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