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Represents the interests of the poultry processing and livestock breeding companies in NZ.
http://www.pianz.org.nz ~ Details
Supply poultry, gamebird and ratite needs, including aviaries, fowl houses, incubators, and hatchers.
http://www.underdown.co.nz ~ Details
Poultry diagnostic, nutritional and regulatory support services available to the poultry world in new Zealand and South Pacific
http://www.avivet.co.nz ~ Details
Chick: A hatchling. Capon: A castrated male used for meat. (How much could that yield?) Pullet: A female chicken under one year old. Hen: A female chicken over one year of age Rooster: A male chicken over one year of age. Raising Chickens for the first time can be intimidating. When I first called the Feed Shop, I was trying to sound like a pro. I asked, “Do you sell pullets?” “Yes”, the man replied. “Are they all females?” It’s been an uphill battle ever since.
There are two ways in which chickens or poultry can be cut up, one for home use and the other for professional use. The technique can be learned quite easily and it''s a useful skill to have. The advantages are that it is more economical to cut up chicken or poultry yourself than buying in portions, and you can cut the way you want them in any various combinations such as drumsticks with or without the thigh, or breasts with or with the wings, etc.
Walk through almost any home interiors or decorating store and you are bound to discover a whole separate division dedicated to chicken-themed merchandise. Even if you are not a decorative chicken aficionado, take a peek at what the human imagination can make of one small bird. There are chicken statues in all shapes and sizes, some standing alone in a relatively natural-looking state, some gathered together in small groups
Eggs are one of the most nutritious and versatile foods that there is. They can be eaten fried, baked or as an ingredient in everything from main dishes to desserts. Eggs can be either brown or white - the color does not change the quality or the flavor. Store eggs in their own carton in the refrigerator. The carton protects the eggs from absorbing other food flavors through their shells. Fresh eggs are best for poaching or baking while older eggs are better for beating egg whites.
Most of the slow cooker recipes I used were based on meats and poultry. Here are 14 easy tips to make your slow cooker recipes tasty and safe: Tip # 1 - According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.