![]() ![]() 2 were DOA (not Meyer Hatchery, from a different place I will no longer order from) and 1 died the next day. One of the “pullets” was a “cockerel” so I ordered a replacement, but had to order the required shipment amount, so I added 5 more. The next spring I wanted hens that produce COLORFUL eggs, so I ordered 5 more. I started with 6 (because when you buy them from a feed store in KY you are REQUIRED to purchase at least 6). There is no exact rhyme or reason to chicken math, but that is part of its beauty! How has your flock grown in unexpected ways? Please share your own chicken math in the comments! 12 adolescent chicks (but they were a gift so they don’t actually count towards a total) = not knowing how many chickens I have.21 chicks (needed some more color in the egg basket) = 10 broilers.50 (ish) chickens + 12 sale chicks = too many brown eggs.32 chickens + 1 guard dog = 2 bantams (but bantams only equal ½ a chicken).First flock of 14 chickens + 6 chicks = 2 goats.Here are some examples of my own chicken math: Throughout your chicken keeping adventures, your knowledge and experience will grow, and chances are very high that the quantity of your flock will also grow. Or maybe you planned to only have chickens but have mastered advanced chicken math and now have ducks, rabbits, and a cow! My personal theory on chicken math is not only are chickens a lot of fun to keep, they are relatively low maintenance, and do not take up much space, so it becomes very easy to say “what difference would a few more make?” Chicken math can be perpetuated in many different ways perhaps a broody hen hatched some eggs, you incubated eggs yourself, Meyer Hatchery had a sale, or you were gifted some birds. Perhaps you planned to have 6 birds but now somehow have 14, 22, 30. These little ladies spent the winter growing out in a greenhouse. ![]() It’s something everyone in my family loves and when I serve it with brown rice and steamed broccoli or asparagus it’s something I feel great about feeding them.They’re so little and cute at first, but then we realize that chicks grow fast and need more space. I’m telling you this is a must-try recipe! It’s one of my favorites for busy weeknights. Be careful not to over-cook the chicken or it will start to dry out.Work to cut chicken into evenly sized pieces so they cook evenly.The sesame oil can be omitted, I’ve also made this without and it’s still delicious.If you like mild salt flavor you could replace some soy sauce with water, if you want it saltier just add some salt. Easy as that! Serve it warm over brown or white rice with steamed veggies.Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.While the chicken is cooking whisk together the teriyaki sauce mixture.Add chicken and let cook (giving space between pieces) until slightly browned on bottom then flip chicken pieces over and cook through.Heat oil in a large non-stick skillet or wok.Sesame seeds and green onions: Optional garnishes.Cornstarch: This helps thicken the sauce so it is critical to the recipe.Garlic: Again fresh is better, but 1 tsp dried granulated will work.Ginger: Fresh is best, but if you must 1/2 tsp dried ginger could be used.Unrefined peanut oil can be used as well, add extra. Sesame oil: This has a bold flavor, so a little goes a long way. ![]() ![]()
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