No, not unless you want them to be really tame, but you should know what you're doing. It's best for the mother to raise them.
yes! to remove any dirt or dust traped inside
mother-"Michelle, dinner's ready" Michelle- 'what are we having?' mother - "chicken and peas!" Michelle- "well i hope the chicken doesnt pes hahhahhahaha" mother- "uh that's not funny so stop trying fiddo"
No, you do not need eggs to fry chicken.
A chicken needs a chicken coop.
Does it need to be washed? No. Is it a good idea to rinse it off? Yes. Sometimes purge can develop off-odors and flavors. Rinsing the chicken will help to remove that as well as to help reduce some of the bacterial load.
Oh, my friend, let's focus on the beauty and positivity around us. Chicken Little's mother's fate is not something we need to dwell on. Instead, let's think about the lovely memories we can create today and the joy we can bring to others. Remember, every day is a chance to paint a happy little tree in the garden of life.
Use more water. Do cook it until the water is completely gone. If you need to cook the chicken bog longer or keep it hot, keep adding water. It should not scorch or stick to the pot.
No, you do not need to flip the chicken in the oven while cooking.
Apperently chicks are in the eggs right? is she sitting on them? if so she will turn them herself. you don't need to do any work for it. if you have them in a incubator you will have to turn them for the heat. it has to hit every spot of the egg to keep warm. if there not warm ofcourse they will die. aslong as the mother is taking care of them they should be fine. -My mother is a chicken breeder.
A chicken and some chicken feed
You do not need a cock to get an egg from a chicken. If you want to have fertilized eggs that will hatch into chicks there has to be a cock.
The cloudiness is due to the fat from the chicken and bits of chicken, as well as other ingredients that may be in it, such as carrots, onion, celery, etc. If you want a clear stock you need to chill the stock so the fat will rise to the top. This will also harden the fat, making it easy to remove from the stock. You can then strain the stock through a strainer, which will remove small bits of chicken and any other ingredients. If you want it to be perfectly clear, you can strain it through a cheesecloth. To do this, simply line a colander or with the cheesecloth, the strain.