Livestock Directory

Livestock directory of animal breeders and organizations

Chicken on the Grill : 100 Surefire Ways to Grill Perfect Chicken Every Time

The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill.

The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.

With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.

Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.

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Chickens In Your Backyard : A Beginner's Guide

Your backyard can be the source of the best eggs and meat you've ever tasted. The answer is chickens--endearing birds that require but a modest outlay of time, space and food.

As they learned to raise chickens, Gail and Rick Luttmann came to realize the need for a comprehensive but clear and nontechnical guide. Their book covers all the basics in a light and entertaining sytle, from housing and feeding through incubating, bringing up chicks, butchering, and raising chickens for show.

Througout the book, the Luttmanns express their wonder at the personalities of chickens--the role of brash protector played by roosters, and the instinctive motherliness of the hens. Given some freedom and attention, these birds can become much more than the egg-and-meat machines of commercial hatcheries and broiler factories. Chickens provide backyard farmers with enjoyable pastime, as well as a supply of good food.

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ABC of Poultry Raising

Second, thoroughly revised (1977) edition of probably finest guide available for successfully raising small flock of chickens: how to get started, equipment needed, controlling diseases and parasites, how to expand, more. 53 illustrations
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Living with Chickens: Everything You Need to Know to Raise Your Own Backyard Flock

These two new books are targeted at anyone with a couple of acres (and even city dwellers where ordinances permit) who would like to raise a few farm animals for meat, milk, eggs, or simply enjoyment. Both volumes are intended for beginners and are written by nonexperts who nonetheless can offer a great deal of practical information and advice based on their own experiences. Peck-Whiting and her family have dabbled in raising chickens, ducks, rabbits, goats, pigs, and cows on their country homestead in the mountains of northern Washington. In Farm Animals, she devotes at least a chapter or two to each of these species while saving the most space for pigs. (She previously wrote Pigs and Other Stories.) The author crams her book with personal anecdotes, enthusiastically sharing the successes and failures of her ventures in a casual, down-to-earth style. While Farm Animals gives readers a relatively quick survey of a variety of livestock and poultry and is best employed as supplemental reading material, Living with Chickens focuses entirely on one species and stands on its own as an excellent introduction to chicken basics for newcomers. Rossier draws heavily on his own experiences raising fowl in Vermont and fits in additional chicken facts as he gives detailed "how-to" advice on housing, hatching, buying, feeding, and butchering. He even includes a chapter on children and chickens. Photographer Hansen (My Life as a Dog) ably captures the essence of chickens at home in various barnyards and other Vermont locations. Both titles are recommended for public libraries.
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Storey's Guide to Raising Poultry: Breeds, Care, Health

For 17 years readers have turned to Storey Books for advice on raising animals. Our Modern Way series of six books has sold more than 1,000,000 copies. In an effort to provide readers with the best how-to animal books on the market we are completely updating all six Modern Way titles and re-introducing them as part of our Guide to Raising series.

Written by experts, these guides give novice and experienced livestock farmers all they need to know to successfully keep and profit from animals. Each book includes information on selection, housing, space requirements, breeding and birthing techniques, feeding, behavior, and health concerns and remedies for illness. The books also address the business of raising animals - processing meat, milk, eggs, and more. The authors were chosen not only for their expertise but also for their ability to explain the ins and outs of animal husbandry in an inviting and authoritative manner. Whether readers are ready to start an entire herd or flock or are considering purchasing their first animal, Storey's Guide to Raising series offers vital information; each book is an indispensable reference.

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Small-Scale Poultry-Keeping : A Guide To Free-Range Poultry Production

Whether you hope to produce eggs and poultry meat for local sale, or simply relish the joy of eating your own freshly collected free-range eggs, this new addition gives invaluable advice on the type of poultry to choose, housing, feeding, breeding and general management.
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Raising Poultry Successfully

Reviewer: cluckachicken from Cle Elum, Washington United States
My four Rhode Island Reds are my first ever to care for and this book helped me to quickly know what to do without having to take a college course. It is helpful in building of and requirements of a coop, requirements for the growing chick into adulthood (food, lighting, temperature, water, protection and cleanliness.)I highly recommend this book and also bought one for a christmas present for an owner of a small flock.Plus there is much more information like, illness& diseases, butchering, ducks, turkeys, and incubation.
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Betty Crocker's Best Chicken Cookbook

Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here is chicken for every pot! Betty Crocker's Best Chicken Cookbook is packed with over 110 recipes so chicken will never become routine, including recipes for soul-satisfying soups and stews; filling salads and sandwiches; snappy stir-fries and skillet meals; as well as moist and tender baked and roasted chicken. Betty knows what consumers want, so there's an entire chapter of Super Express recipes for meals that can be made in 30 minutes or less to make mealtime a snap. Every recipe has fresh ideas for fabulous flavor variations, low-fat alternatives, easy dress-up suggestions, or cutting down your cooking time. This book is also jam-packed with beautiful photos throughout to tempt your tastebuds every step of the way, and includes a wide range of helpful information, from poultry shopping tips to foolproof carving guides for chicken and turkey. Learn how to cut up a whole chicken, step-by-step instructions for deboning and flattening breasts, the best ways to poach and microwave chicken, and an indispensable grilling chart. Check out the all-new section with handy advice on how to keep your chicken moist, plus the most up-to-date information concerning safety issues related to poultry.

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Slaughterhouse Blues: The Meat and Poultry Industry in North America

Highlighting the high social costs of low-priced meat in America, Stull cites the quiet decline of North American meatpacking companies since the 1970s into an industry of broken unions, reduced benefits, centralization, emerging pathogens such as E. coli, and underpaid immigrant laborers. Stull (anthropology, U. of Kansas) and Broadway (geography, Northern Michigan U.) base their study on 15 years of research in the field visiting ranches, farms, feedlots, poultry houses, slaughterhouses, and the homes of injured workers. The readable narrative style will appeal to social scientists, and students and general readers interested in social science.Copyright © 2004 Book News, Inc., Portland, OR.
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The Encyclopedia of Historic and Endangered Livestock and Poultry Breeds

The hardy, multipurpose Dominique chickens that came to the New World with the Pilgrims and later traveled in pioneer saddlebags to help settle the West were once too numerous to count; by 1990 a mere 500 hens survived. This is but a single example of the diminishing diversity of farm animals: half of once-common livestock breeds are endangered, others are already extinct. The need to preserve farm animal diversity is increasingly urgent, says the author of this definitive book on endangered breeds of livestock and poultry. Farmyard animals may hold critical keys for our survival, Jan Dohner warns, and with each extinction, genetic traits of potentially vital importance to our agricultural future or to medical progress are forever lost. This comprehensive book features: complete information on the history, characteristics, qualities, and traits of 138 endangered livestock breeds (goats, sheep, swine, cattle, horses, other equines) and 53 poultry breeds (chickens, turkeys, ducks, geese); where these breeds may be seen today; the degree of rarity of each breed in the United States, United Kingdom and Canada; information on feral livestock populations; 160 color photographs and over 80 black and white photos and historical illustrations

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Lobel's Prime Cuts: The Best Meat and Poultry Recipes from America's Master Butchers

No description available.
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Poultry Science, Fourth Edition

This unique book explains how changes in poultry and egg production and processing have paced the entire agricultural field. Completely revised to include current information on the North American and global poultry industry, this comprehensive overview brings together the biology and technology of poultry, and includes a complete accounting of all phases of the industry. Topics covered include: poultry biology, incubation, genetics and breeding, nutrition, feeds and additives, management, animal waste, food safety, health, housing and equipment, eggs, layers, and meat production; as well as comprehensive appendices that discussing the raising of poultry, game, and ornamental birds. For employees, managers, and owners of poultry producing businesses.
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Nutrient Requirements of Poultry

Includes a detailed look at components of poultry diets; specific information regarding chickens, turkeys, geese, ducks, and ring-necked pheasants, Japanese quail, and bobwhite quail; signs of nutritional deficiencies; toxicity of inorganic elements; composition of feedstuffs; and standard reference diets for chicks.
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Poultry Meat Processing

Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systemsThis exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.
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Low-Fat Ways to Cook Chicken

Each of these 150 low-fat chicken recipes has been kitchen tested and meets the American Heart Association requirement, getting 30% or less of its calories from fat. Includes make-ahead ideas, tips for meals in 30-minutes or less, and over 40 beautiful color photos. Sprial bound, lies flat for easy use...

Reviewer: katie stauffer from usa
This is a wonderful book! I bought this book 5 years ago in england and actually cried when it got lost in my move back to the US. This is a great book if you are looking for a way to help your family eat healthy. These chicken recipes are the best you've ever tasted! I would pay $100.00 for this book so it's definately worth buying.
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Modern Livestock & Poultry Production

The fifth edition of this best selling text includes updated and expanded coverage of animal rights & welfare, management, marketing, biotechnology, safety, and many other topics. Gaining competency in all phases and types of livestock production becomes much easier when students rely on this thorough, up-to-date text. Packed with over 400 illustrations and plenty of learning activities, it provides students with the latest details on livestock, breeding and selection, biotechnology, and the feeding and management of beef cattle, bison, swine, sheep, goats, poultry, and rabbits.
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Feeding Poultry: The Classic Guide to Poultry Nutrition for Chickens, Turkeys, Ducks, Geese, Gamebirds, and Pigeons

FEEDING POULTRY is required reading for anyone interested in giving their flocks a better diet. First published in 1955, this book is modern enough that no important point is overlooked, yet old enough that free range, green feed, home-grown grains, and small flocks are given due attention. Written by pioneering poultry scientist G. F. Heuser of Cornell University, the book is aimed at practical poultrymen in addition to poultry scientists, and this makes it more accessible than more recent works. This book is part of the Norton Creek Classics series; books from our past with an important role to play in our future.
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Poultry Production

After introductory chapters on the origin, history, and distribution of commercial poultry, two major sections deal separately with meat and egg production, and a third section deals with health and welfare. Coverage includes detailed discussion of various aspects of growth, development, and reproduction--physiology, nutrition, environmental factors, and genetics--as well as the specifics of production, processing and marketing of poultry meat and eggs; the immune system of poultry; population dynamics and diseases; and animal wellbeing (including a history of animal welfare and animal welfare theories). Each chapter includes extensive references. Annotation copyright Book News, Inc. Portland, Or.
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Smart Chicken: 101 Tasty and Healthy Poultry Dishes, Plus Stuffings and Accompaniments

Recommended by Julia Child, these tasty offerings include roast capon with onions and prunes, chicken with pistachios and sweet rice, turkey and broccoli fritatta, Moroccan chicken stew and more.
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New Diseases of Free Range Poultry

Description not listed.
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Poultry Health and Management: Chickens, Turkeys, Ducks, Geese and Quail

(Blackwell Science) Univ. of Cambridge, UK. Guide to the management of poultry under both intensive and extensive systems, presenting the practical aspects of poultry science. Many developments in the poultry industry since the previous edition have been included in this edition. Halftone illustrations appear throughout text. Previous edition: c1992. Softcover...

Reviewer: m c chimes from Chelmsford, Essex, United Kingdom
As a practicing Veterinary Surgeon I am often approached by clients about poultry diseases. Although I have a working knowledge of diagnosing and treating the diseases I felt that I had a lack of knowledge in how to manage poultry. After all, most poultry diseases are a physical manifestation of management mistakes. What stock densities are desirable? How far apart should the drinking points be? What mortality rate in broilers is considered average? How do you spot a poor ventilation system? Etc. Etc. This book has been an immense help in helping me understand the issues surrounding poultry management. It is easy and interesting to read and has been written in plain English without insulting the reader's intelligence. The section on diseases is concise and to the point since there are other books that deal with poultry diseases in more depth. At least now I can advise clients on how to avoid diseases or how to increase production by adjusting their management principles. A must read for student, vet and farmer.
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Family Poultry Flock

If yours is one of the growing number of families interested in raising 20 hens or 40 broilers for eggs or meat, this book covers hatching, brooding, rearing and management of family-sized poultry flocks. It explains how to raise broilers, turkeys, ducks, geese, bantams and guineas. Dozens of illustrations plus plenty of valuable information for the first-time poultry raiser.
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Beard on Birds

America's most esteemed culinary instructor, the great James Beard, shares his wnning ways with chicken, turkey, goose, duck, and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation, and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple, and timeless; sure to resonate with a whole new generation of cooks.
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Poultry Diseases

This is a concise yet comprehensive text of all the common and rarer diseases found in all species of poultry (including chickens, ducks, turkeys, game birds and guinea-fowl). The book focuses on both the specific disease organisms and the more general aspects of the poultry industry, and provides a wide coverage of the whole subject area, thus making the book suitable for veterinarians (both general practitioners and those involved in the poultry industry), pathologists, veterinary inspectors and agriculture managers involved in running poultry farms.
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Poultry Breeding and Genetics

Hardbound. This new reference work provides a comprehensive, critical review of literature and current practice in poultry breeding and genetics. The authors invited to contribute to the book have all been carefully chosen from the world community of poultry scientists and scholars to ensure that specialized topics were reviewed by those well-qualified to do so. In forty-two chapters, genetic knowledge on eight species of poultry, all of which have commercial importance, is reviewed. These species are: chicken, turkey, Japanese quail, guinea fowl, ring-necked pheasant, domestic duck, muscovy duck, and goose. Each chapter includes an extensive bibliography of technical literature, and author and subject indexes complete the work.
This is the first major book on the subject to be published for fifty years. It contains a wealth of up-to-date information which will be extremely useful to research workers, industrial poultry breeders, teachers and students.

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2001 Chicken Recipes

With this incredible collection of recipes, you can cook a different meal with chicken every single night for over five years! While you may not want chicken that often, the breadth of recipes allows you to find a delicious chicken dish for every occasion. Chicken is tasty, lean and healthy and great to serve to a crowd. It seems that everyone loves chicken.
These recipes, personally selected by veteran cookbook author Gregg Gillespie, come from all over the United States and the world, delighting family and friends with new taste sensations and refined old standards. The result is a meticulously compiled encyclopedia of chicken recipes, ranging from the perfectly crisp and juicy roasted chicken, honey-mustard grilled chicken and chicken casserole with herbed stuffing to walnut chicken salad and sweet and spicy chicken stir-fry. Anyone who loves chicken needs no other cookbook. Most of the recipes are quick and easy. More elaborate recipes are included for special occasions.

Gillespie reveals his personal secrets for cooking chicken to its juicy and tender perfection. His straight forward, easy and clear directions--which he perfected in his other popular cookbooks--practically ensure perfect results every time you cook whether it's breakfast, lunch or dinner. All recipes are designed for beginners as well as experienced kitchen magicians, and often feature suggestions for ingredient substitutions and variations.

Chicken has become the staple of Americans' menus. And now, thanks to cookbook guru Gillespie, practically all their infinite variety and savory delights are neatly captured between the covers of this miraculous book. 2001 Ways to Make a Chicken is amazing not only in sheer numbers; the thousands of dishes that Gillespie has compiled over the years are simply divine.

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