Rhonda from Down to Earth has started the Biggest Kitchen Table where we all sit around a virtual kitchen table and discuss all things simple, frugal and sustainable. Today’s topic is about keeping chickens and although I do not have any chickens, it is on my list but I can’t think of how I could get it to work in our back yard.
We are renting at the moment but are planning to stay here for a few years. I don’t think the owners would mind if we had chickens but the back yard is not secure. There isn’t a gate from the backyard to the driveway and one side fence is only a meter tall.
This is the driveway. I am standing in the back yard to take the photo and the beans (on the right) are against the garage wall and the wall on the left is the house. The driveway goes along the side of the house to the garage.
This is the area behind the garage. It would be perfect for a chook house. I think it originally was built for a caravan.
My question to anyone who has chickens – is there anything I can do to the backyard so I can keep chickens? Obviously any changes can’t be expensive and I am pretty sure the owners won’t contribute to any of it. Also, I don’t think I would want to keep my chickens in their cage all the time and not let them free range. Then again Nan and Pop’s chickens were always in their house so if you have chickens that stay in their cage (I mean big house – what is the word?) please let me how they go.
Because I don’t have chickens, here is our favourite egg recipe.
(yes, it does have a capital T and S – always. It is that good)
This is a weight watchers recipe from years ago. I am pretty rough with my measurements and it always works out. Don’t be put off with the microwave cooking – it is also more energy efficient than an oven.
4 Rashes Bacon
1 Leek (an onion will also work)
2 large zucchini (although not as large as these – normal large will do)
2 large carrots
100g grated tasty cheese
1 cup self raising flour
¼ cup olive oil
2 tsp Dijon mustard
½ cup low fat yoghurt and baby spinach leaves to serve
Chop leek and bacon and cook in microwave for 2 mins on high (wrap in paper towel for low fat version).
Grate carrot and zucchini and combine in a large bowl with sifted flour, cheese, bacon and leek.
In another bowl lightly beat the eggs and add the oil and mustard. Mix well and then stir into other ingredients – season if desired.
Grease a 19cm square (or similar) microwave safe dish and pour in mixture. Cook in the microwave for 15mins at 50% power or until edges are firm (they will come away from the sides of the dish), then grill for 4-5 mins or until golden brown on top.
Serve with baby spinach and a dollop of natural yoghurt
And for those interested in point values (although you will have to use low fat ingredients)
Serves 6 – 4 ½ points per serve (including yoghurt)