We have about 31 chickens now. We have lost 4 due to E-coli. We had an autopsy done and that is what the results said. We are new to the chicken business and need all the advice we can get about good upkeep for our birds. Also these birds were the cornish kind of meat birds that would be ready to eat in 6-8 weeks. Because the birds were on an antibiotic (in drinking water) we must wait 10 days after the medicine has been finished before we butcher. We have never butchered birds before and that in itself is going to be an experience, but I am now worried that I don't know the difference between a healthy birds insideds and a sick birds insides. No, we didn't get a chance to see the sick bird and when I poised the questions to the vet, he told me that is what he went to medical school for. I'm sure the average butcher didn't need to go to medical school to know a diseased bird when he sees it. Can anyone give me a good source so I can find out more info? LeeAnn
I had a hard time finding information when my chickens got sick. I had to call the Poultry department of our state's college system. Vets don't know anything about chickens. My limited (six years with a small flock) experience is that almost anything can be cured with 10 days of antibiotics. If it's a stubborn disease, you might want to add sulfer to the water, too. It seems to work well on things, though it stays in the system longer. I assume you're aware you shouldn't eat the eggs while medicating. Cleaning everything with bleach water is a good idea to stop the spread of infection. AS far as eating the chickens, wait until the medication is finished, wait an extra week to see if there are any symptoms, then COOK THEM WELL! I've butchered many chickens. It tastes better than store bought, but frankly, I'm not sure it's worth the trouble. Good luck!
By Mrsdebhanson on Saturday, April 29, 2000 - 07:02 pm: