← Poultry and eggs in the kitchen H42-07 · Module 7 of 7 · Pages: 18 · Worksheets: 6

Poultry in the kitchen through the year

How many eggs and how much meat a household needs, how many birds that takes, when to kill and put by, how much freezer space and what to cook in each week of the year

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Poultry in the kitchen through the year

In short

  • The homestead plan norm: 220 eggs and 35 kg (77 lb) of small-animal meat per adult equivalent (AE) a year; poultry can supply roughly half of that meat.
  • A household of 2 adults and 2 children (aged 10 and 4, 3.1 AE): roughly 780 eggs and 55 kg (120 lb) of poultry meat, i.e. 4–8 hens and 20–25 table chickens or cockerels.
  • Kill in 2–4 batches (July, September, November, December), not all at once: a 200 L (7 cu ft) freezer takes roughly 100–120 kg of jointed meat.
  • The spring egg surplus goes into pasta, limewater and the freezer; in winter the stores are used.
  • One bird, three meals: a roast or paprikash, soup or stock, a dish from the leftovers.

What's inside

Chapters

  1. How much a household needs
  2. What one bird gives
  3. The poultry year in the kitchen
  4. Killing and freezer plan
  5. Egg plan through the year
  6. Seasonal weekly menus
  7. No waste
  8. Time and cost
  9. Other poultry in the plan
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Household needs calculator
  • Freezer calculator
  • Killing plan and date calculator
  • Weekly menu
  • Freezer and pantry inventory
  • Yearly poultry kitchen calendar

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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