Stuff To Know

This Marans Chickens Breed has really peaked people’s interest simply for one fact, and that’s for its Dark Brown Eggs! A novelty you might think? But what a novelty it is… I know of only three breeds that lay dark brown eggs, the Marans (spelled in plural is the proper spelling by the way!) as mentioned, the Welsummer , and the Barnevelder . So without further ado let’s go over some facts about this interesting breed, shall we? Marans Chickens and Their Origion The Marans’ origin can be actually be traced back to France. It was created from the Langshan breed and Faverolles, Coucou De Malines, and English Game Hens. In 1914 at a national exhibition, the Marans made its official debut as the “Country Hen” in La Rochelle. During the 1920’s Madam Rousseau endeavoured to give the breed its standard form and dark brown eggs! Of other note, the bantam breed of the Marans was developed in the 1950’s. Also,the Marans breed is actually not accepted as...

Welcome to the barnyard… I mean The backyard chickens and what a feathery time we will have in the world of the featherd ones… Chickens.. What Can I say? I have been a fan of the chicken for as long as I can say, and even the times I don’t have them because of travels sake. I do miss them. And delight in the stories and love shown in the pictures and stories of other people. In fact, the humble chicken is quite intelligent, but not a lot of people would think so. Well, I am here to dispel this and show that the chicken can recognize your face, has a memory and is caring and also sometimes precocious. Yes, the backyard chicken is walking their way into your backyards all over the suburbs and finding friendship with their human owners. I am looking forward to sharing on here and getting chicken lovers involved in this site, working on how I will do this . But I have a few ideas coming…

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Today I present my Chili Lime Chicken recipe. If you’re tired of boring, dried-out chicken breasts, then this recipe is for you. With four simple steps, you’ll be on your way to a delicious meal. Let’s get started. We’ll begin with our marinade by mixing together some chili powder, salt ground black pepper some garlic powder onion powder some Cayenne pepper and a substitute equal to one teaspoon of regular sugar. Mix these dry ingredients together. Now add some apple cider vinegar lime juice and some oil. I’m using avocado oil but any oil will work. Give another mix to combine. Now set this aside. You’ll need about two pounds of boneless, skinless, chicken breasts. As you see, these are the full breasts with the tenderloin still attached. Prep the chicken by first removing the tenderloin. You also want to remove any excess fat if you see any. And now cut the remaining breast in half. One of the main reasons chicken breasts can be dry and flavorless is that most of the flavor is added t...