Absolute minimum is 5 acres, and you should expect to supplement the grass. Better would be 10-20, as that way you can have 3 or more grazing areas and change over as soom as one looks poorly, not having to wait until the initial one has re-grown. Goats like browse, so unless the trees are fairly tall, they might get eaten, and if the trunks slope they will get climbed. However, since they are something to eat - and if you fence off the trunks so the goats can't chew the bark - I would think the goats would be happy having shrubs or trees to browse on and to give shelter. Just be SURE none of them are toxic - I don't know what is bad for goats, but googling will probably bring up a list. It's almost impossible to give a hard and fast timetable for rotating - it all depends on the grass regrowth, and that depends on rain. I would say that when the one pasture is looking short - grazed down to a couple of inches, then it's time to move them. In the rapid growth periods, this may be longer than in the dryer periods. Google for rotational grazing or rotational pasture management, and I am sure you will get more details. If you get really good grass growth, you might leave one area out of the rotation and let it stockpile for haying or for winter grazing - saving on your hay bill. You will need to have a way to get water to all pastures, and, if the trees aren't thick, build some sort of shelter from wind, rain and the hottest sun. Gates need to be handy to switch pastures without escapes, and also be big enough for a tractor to bush-hog and to bring feed or fencing materials as needed. Plan accordingly.

Glad you're all OK, PM50! I have often observed that commercially packaged ground beef and ground turkey packages are puffed up, but I haven't particularly noticed this in packages of chicken parts. However, when I googled, the following information turned up. Perdue and other poultry companies use a process called "modified atmosphere packaging" (MAP), by which a mixture of gases (typically, carbon dioxide and/or oxygen and nitrogen, depending on the product) are injected into the packaging to replace air. This technique retards spoilage, prolongs shelf life, and retains fresh appearance and flavor. The Perdue web site claims that they were the first company in the industry to use MAP to ensure freshness. Personally, I like buying ground meat that has been processed by this method, as it can be stored in the fridge much longer without any loss of quality or change in flavor. From what I've read, the technique is a regarded as generally safe. It's also used for some fruits, vegetables, and other types of foods. I'm not sure this applies in your case, but if the MAP technique was used, the puffiness was intentional. Sue

Recipes from: Utah State University Extension - FREEZER BAG COOKING (Outdoor Food Made Simple) For even more recipes check out: http://www.bstroop61.com/docs/Freezer_Bag_Recipes.pdf CRANBERRY CHICKEN RICE (serves: 1) 1 c. instant rice 1 t. Chicken bouillon (low-sodium) 1/4 t. salt (optional) 1/2 t. granulated garlic 1 t. dried parsley 1 t. dried onion 2 T. dried veggie flakes or freeze-dried "Just Veggies" 2 T. + 2 t. Craisins Put all items in a quart freezer bag. Also take a 3- to 5-ounce can of chicken with you. In camp: Put the chicken and it's liquid into the freezer bag, and 1-1/4 c. boiling water. Stir well and put into a cozy for 10-minutes. Optional: This is great with 2 cups water as a soup. WILD OR WHITE CREMY RICE In a 1-quart freezer bag put: 1-1/2 c. instant white rice 1/4 c. instant wild rice 1/4 c. Just Veggie freeze-dried veggies 1 package Knorr Cream of Spinach soup mix 1/3 c. dry milk Also take one 3- to 5-oz. can of chicken. In camp dump the can of chicken with juice into the bag. Add 2 c. boiling water and stir well. Pop in a cozy and let sit for 10-minutes. Stir well again and enjoy. CREAMY CHICKEN WITH RICE (serves 1) In a quart freezer bag put: 1 c. instant rice 1 packet Lipton Cup of Soup Cream of Chicken soup mix (the 1-cup of water size) 1 T. dried onions Pinch of granulated garlic Pinch of dried parsley Also take a 3- to 5-oz. can of chicken or a 7-oz. foil packet of chicken. In camp add 1 cup boiling water and chicken (liquid and all), stir well, put in cozy for 5-minutes. Tip: Adding a packet of salsa is good too! CREAMY CHICKEN WITH RICE #2 (serves 2) In a quart freezer bag put: 1-1/2 c. instant rice 1/3 c. dry milk 1 pkg. Erin Traditional Cream of Chicken soup mix (found at Cost Plus World Market) Also take a 3- to 5-oz. can of chicken In camp add chicken (liquid and all) and 1-1/2 c. boiling water, stir well. Let sit for 5-10 minutes in a cozy. Would also be great with parmesan cheese on top, and some freeze-dried mushrooms. CREAMY SPINACH-VEGGIE RICE (serves 2) In a 1-quart freezer bag put: 1 pkg. Knorr Cream of Spinach soup mix 1/3 c. dry milk 1-1/2 c. instant rice 1/4 c. Just Veggie freeze-dried veggies, or dried veggies A 3- to 5-oz. can of chicken In camp dump the chicken in (liquid and all), and add 1-3/4 c. boiling water. Stir well, let sit in cozy for 10-minutes (15-minutes if using dehydrated veggies). Stir well and enjoy. CREAMY LEEK CHICKEN RICE (serves 1) Place ingredients in a 1-quart freezer bag. 1 c. instant rice 3 T. Knorr Leek Soup Mix (half a package) if you'd like it creamier, add the whole package 1 T. dry milk 1 T. dried veggie mix or Just Veggie freeze-dried veggies Place ingredients into a quart freezer bag. Also take a 3- to 5-oz. can of chicken. In camp add the chicken (liquid and all) and 1 cup plus 2 T. boiling water. Mix well, pop in a cozy for 10-minutes. CHEESY CHICKEN VEGGIE RICE (serves 1) In a 1-quart freezer bag put: 1 c. instant rice 1/4 c. freeze dried vegetable mix 2 T cheese sauce powder 2 T. instant milk pinch of salt, if desired Also take 1 can of chicken (3-5 oz.) In camp put the chicken with liquid into the bag. Add 1-1/4 c. boiling water. Mix well, and put in cozy for 5-minutes. Stir, and let set for another minute to thicken. Very good with any type of cheese on top. CHEESY WHITE & WILD CHICKEN RICE (serves 2) In a quart freezer bag put: 1-1/2 c. instant rice 1/4 c. instant wild rice 3 T. cheese sauce powder 2 T. dry milk 2 T. parmesan cheese (shelf-stable kind) 1 T. dried onion Pinch granulated garlic Also take one 3- to 5-oz. can of chicken In camp dump the chicken with liquid in the bag and add 1-3/4 c. boiling water. Stir well, and put in a cozy for 10-minutes. Stir again. CHICKEN & PEAS WITH RICE (serves 2) In a quart freezer bag put: 2 c. instant rice 2 t. chicken bouillon (low-sodium) 1 t. Butter buds or Molly McButter 1/4 c. freeze-dried peas Also take a 5-oz. can of chicken and 4-8 packets parmesan cheese In camp add the chicken (with liquid) and 2-1/4 c. boiling water. Stir well, and put in cozy for 10-minutes. Stir again and top with parmesan cheese. SESAME ORANGE CHICKEN (serves 1-2) 2 t. sesame seeds, toasted 1/2 t. butter buds 1 t. dry whole milk 1 cube chicken bouillon crushed dash of red pepper 1/2 t. Crystal Light orange powder (or Tang) 1/2 t. cornstarch Also take: A 7-oz. pouch of chicken 1-2 c. instant rice in a separate freezer bag. Combine all but meat with 1/4 c. boiling water and shake to mix well. Add meat and put in cozy for 10-minutes. Serve over in instant rice.

Thanks about the indirect heat comments! We're pretty good cooks here, but its the hubs who does the grilling (why does it so often seem to be a testosterone thing????) but anyway he does okay usually - but I don't think he's ever done indirect heat - but I think he's up to it. We've both learned a lot over the years :) We'll be cooking this for a group of 15 but I'm counting on him doing that grilling so I can do everything else - I'm sure you all understand that scheme of things.