I don't mix them because the meat chicks get bigger than the rest so fast. Otherwise, I don't separate breeds.

My husband and I raise birds, we have a wide variety of chickens and a couple of white Pekin Ducks. We raise our birds for the eggs the produce and to keep the bug population to a minimum in our yard. Our birds are given free range access during the day to our 5 acres and put up at night because in the beginning we lost several to predators. We have even caught a fox in our hen house with one of our hens in its mouth. We have used live traps to capture them and working with animal control released those animals back into the wild on the game reserve. So as you can tell we are all about making sure all animals be they ours or wildlife have the highest quality of life possible. We purchased 6 of these birds from our local feed store. Not knowing what they were thinking they were white egg layers. Imagine my surprise when I got home and did a little research to discover that our most recent addition to our flock were Cornish Rock and their health and history. It broke our hearts and of those 6 birds only 2 survived to "adulthood". We named our roo and hen Romeo and Juliet. They became pets and as soon as released with the rest of our chicks for the season began following us around, coming when called (yes you can train chickens to come when called). And I do photography and they would literally climb up in my lap while sitting outside to take photographs of our yard. I love macro photography and would not only take pictures of the native plants but also of the birds doing what birds do best finding bugs and eating things. I became very attached to our little surviving duo. I was overly protective of them partially because I knew they had a very short life span and partially because they found a way to break through my normally gruff exterior and worm their way into my heart. I found Juliet at 15 weeks of age. Lying in our yard. It appeared she had just laid down and died. It wasn't uncommon for them to nap constantly in the yard. They would peck for a while and then lay down. The other birds would often ignore them or not include them in their chicken games of chase and where is the worm. They were a flock unto themselves. As I mentioned earlier we also have Pekin Ducks and poor Romeo began to hang out with them once Juliet was gone. It broke my heart to watch him wandering around the yard searching for his mate but never finding her. Now when visitors come over he will follow them around and beg for attention. He even went so far as to try and get in one visitors car. He is a loving bird who only wants the companionship that was offered by his own kind, but lacking that has learned to get that attention from humans and ducks. I think what they do to these birds is beyond cruel. I have had neighbors who also have purchased these birds not knowing what they were and either found them lying dead in their yard or the poor birds legs literally broke under their own weight when they were kept with growing chicks that are fed constantly. I was outraged when I read about how these birds are treated by Tyson and tasty or not they are a living breathing life force that deserves our respect and care. After learning what I have learned about these types of birds and that the major producer of this breed is Tyson chicken I cannot walk past a freezer unit in our local grocery without wanting to cry. I know I am an old sentimental fool, but when you mess with nature you mess with your own food source. When our other chicks died they were disposed of the same way anything that dies is on our farm. And although my other chicks were often dug up by night predators poor Juliet still lays in peace, because even the wildlife won't eat her. A lesson we might all take notice of. If wildlife won't eat it should we?

You would have a higher rate of success with at least a 23% protein broiler ration coupled with water soluble vitamins mixed at 2 X the recommended rate in all drinking water. You would have lower fat content and and fewer heart and leg problems. The new broiler rations have a higher amounts of 80 minerals and vitamins and are formulated for the Cornish X (industry standard). See if your feed supplier can get you Co-Q 10 enzyme additive that you can add to the ration at the rate of 5mg per 1 pound of ration. This will prevent heart related deaths and lessen tissue break downs (on breast bone and bottom of feet). We started butchering and have very little internal fat deposits-most fat deposits were around the vent and crop areas. Total weight for the 52 butchered so far is 367 pounds (just over 7 pounds fully dressed and skinned each). We had many live weights at over 12 pounds but average was just under 10 pounds.

I can't vouch for these lasting all week - not sure, but here are some recipes. Christmas Mornin Strata Serves 6-8 1 loaf French bread - cubed (either by hand or with a knife) 2 packages frozen chopped spinach -- thawed and squeezed dry 3/4 pound Provolone, chopped 14 large eggs 2 1/2 cups milk Salt and pepper -- to taste 2 teaspoons dry mustard (optional, but adds a nice little bite) 3/4 pound cheddar, shredded Grease a 9 x 13 inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes. In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven) When you bake it, watch it starting at about 50 minutes It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown). If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting. Makes 6-8 servings FIESTA OLE -woodie 1 bag of Tater Tots 2 large tomatoes, sliced or cut up 1 lb. bacon, cooked and cut up 1 large can diced Green Chilies (optional) 1 dozen eggs, scrambled (soft) 1 bunch green onions, chopped 8-10 oz. sour cream (optional) 2-3 cups grated cheddar cheese (or American & Cheddar mixed) Mrs. Dash seasoning (optional) In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese. Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting. Sausage egg breakfast casserole - Marilyn 1 1/2 # ground sausage 1 onion; chopped 1 red or green pepper (or both); chopped 1 teaspoon dry mustard 1 dozen eggs; beaten 8 large slices bread; cut into cubes 2/3 pound cheddar cheese cut into small cubes 2 cups milk Brown sausage in a medium skillet; remove and add onion, mushrooms and peppers. Cook until vegetables are tender. Gently combine sausage with vegetables, dry mustard, eggs, bread and cheese; pour into greased 9X13X2-inch baking dish. Pour milk over all. Cover and refrigerate overnight. Bake at 350° 30 to 40 minutes until puffed and golden. Do not over bake. This casserole is very versatile. Replace the bread with baked mini Tater Tots as pictured left. Or use fried bacon in place of sausage. Spice it up with chopped Jalapeno pepper and use Mexican cheese in place of cheddar. Add mushrooms and fresh herbs. *I like Velveeta in this. Vegetable Quiche Cups To Go Ingredients 1 package (10 ounces) frozen chopped spinach 1/4 cup diced green bell peppers 3/4 cup liquid egg substitute 1/4 cup diced onions 3/4 cup shredded reduced-fat cheese 3 drops hot-pepper sauce (optional) Instructions Line a baking tray with 12 foil baking cups, spray with cooking spray. Fry the spinach until well cooked, or for 21/2 minutes on high, and drain it. Mix the spinach, peppers, onions, egg substitute, and cheese in a bowl. Split between the 12 baking cups. Bake for 20 minutes at 350°F , check if the cups are cooked by inserting a knife in the center, if it comes out clean, they should be cooked. Any combination of appropriate vegetables and reduced-fat cheeses may be used. ________________________________________________________ Maybe you could make these up ahead of time, freeze them, take out to thaw the night before and then just bake em in the AM? Breakfast Burritos 8 eggs 1 TBL butter or oleo 8 sliced mushrooms 1 clove garlic, minced 1/4 cup sour cream 3 TBL Taco Sauce 3/4 cup shredded cheese, divided 10 soft tortilla shells 10 slices pre cooked bacon In skillet saute' mushrooms, onion and garlic in butter til tender. In a bowl, mix eggs, sour cream, taco sauce and 1/4 cup cheese. Pour over vegetables in pan and cook til set. Place one slice of pre cooked bacon on each tortilla. Spoon egg mixture into tortillas; roll up. Place seam side down in 9x13 pan. Sprinkle with remaining cheese. Bake at 350 for 5 minutes. Serve with sour cream and taco sauce. I make mine the night before and bake them in the morning til heated thru!