| How to Build a Chicken Run Posted: 23 Jun 2022 09:00 AM PDT Are your chickens cooped up but you want to let them run outside? A chicken run, or an outdoor pen attached to the coop, will help solve your problems and protect your birds from any predators that may be lurking about. With standard tools and supplies that you can pick up from your hardware store, you can build your own safe enclosure and let your birds roam! [Edit]Planning the Size and Location - Create at least of outdoor space per chicken. Count how many chickens you have and calculate the total area your run needs to be. For example, if you have 10 chickens, you would need minimum for your chickens to be comfortable.
- Build your chicken run larger than you need if you plan to grow your flock in the coming years.
- Plan the layout of your run next to your chicken coop. Lay boards on the ground to get an idea of the shape and size your chicken run will be. Aim to make the sides similar in length rather than long and narrow. This gives your chickens more room for roaming around.
- Measure the planned length and width of the run to find the total area. Compare the area of the chicken run to the minimum requirement for the size of your flock.
- Make sure one of the sides aligns with the small door built into the coop so the chickens can get in and out. If your coop doesn't have a small door, cut one into the side with a saw.
- Think about where you want to install the gate so you can access the run easily.
- Account for how tall you need to make your run. You should comfortably be able to walk in and out of the run once it's finished, so it should be over tall.
- Keep the run in the shade in warmer climates. Temperatures consistently over can be lethal for chickens if they're in direct heat.[1] Chickens adapt to the cold better than the heat, so make sure the run isn't in direct heat. Build your run so it has tree cover or another source of consistent shade throughout the day.[2]
- Let the run get full sun in cooler climates. Chickens can easily survive in low temperatures, but they don't want to be cold all of the time. If you live in a climate that gets below often, make sure your run isn't shaded.[3]
- Find an area that gets even amounts of sun and shade throughout the day if you live in a climate that gets extreme highs and lows.
[Edit]Placing Posts and Building the Frame - Dig a hole deep for your first fence post. Place the first fence post about from your coop so you can place a gate there. Use a shovel or a post digger to make a hole that is on each side.
- Make sure your fence posts are at least tall.
- Place a layer of gravel on the bottom of the hole to protect the post's end from moisture.
- Opt for a rot-resistant wood like cedar or white oak for your fence posts and supports.
- Set the post in the hole and pack the soil back in. Hold the pole firmly while you fill it back in with the dirt you removed. Compact the dirt with the bottom of your shovel or with your foot around the entire post. Use the extra dirt to form a mound around the bottom of the post to keep it in place.
- Make concrete to fill your hole to keep your post from rotting in the future if you want.
- Space the other fence posts from one another. Use a tape measure to make sure the fence posts are equal distances apart so your chicken run has even support. Make sure the posts on opposite sides are in line with one another. Dig a hole and place the posts until they're all set.
- If your run is larger than wide, put a fence post inside the run for an added support beam. Make sure the post is in line with the outer posts on each side.
- Saw the tops of the fence posts to the same height if they aren't on level ground. Use a handsaw and a level so all of your posts are the same height. Make your chicken run at least tall so you can easily walk inside.
- Attach boards across the top of the run. Run the boards horizontally so they go from one fence post on one side to a post on the other side. Use a drill with the screwdriver bit attached to attach wood screws to the top of the fence posts.
- If you have supports in the middle of your run, make sure to attach screws to them as well.
[Edit]Installing the Fencing - Use welded wire to keep out predators. Calculate the area of fencing you need by measuring the height and length of one side of your run and multiplying them together. Add to each height measurement as excess. Repeat this for each side as well as the top of the run and add the areas together to find the total amount of fencing you need.
- Fencing can be purchased at your local hardware or farm animal care stores.
- The wire is small enough so raccoons, foxes, and weasels are kept out of your run and coop.
- If you have larger predators in your area, such as bears, use a chain link dog fence wrapped in smaller welded wires to protect your birds.
- Fencing on top of the chicken run will help protect your flock from owls, hawks, and other predatory birds.
- Dig a deep trench around the perimeter of your run. Use a shovel to dig your trench. Place the bottom of your fence in the trench on the outside of the fence posts and fill the dirt back in. Having your fence below the ground will protect your flock from digging animals like foxes and coyotes.
- Staple the fence every to the fence posts. Wrap the fence horizontally around the outside of the fence posts. Use a staple gun or a hammer to drive U-shaped staples into the fence posts. Place the staple in the middle of the post so that the ends of the staple go into 2 different links.
- Leave a gap in the fencing where you plan to hang your gate.
- Lay the fence on top of the run. Use a ladder to reach the top of your run and cover the entire area with fencing to keep out flying or climbing predators, like hawks or raccoons. Staple the fence on top of the posts you've set in the ground to secure it.
- Frame your fence with boards to secure it. First, screw horizontal supports on the top, middle, and bottom of each fence post so the fence is sandwiched between the wood. Use your drill and wood screws to keep the boards in place and make sure they are flush with one another. Then add boards vertically between the horizontal supports by screwing them in every .
[Edit]Adding Finishing Touches - Install a gate with a spring so the door shuts automatically. Attach 2 hinges from the top and bottom of the fence post with screws and a drill. Hang the door so the bottom is flush with the ground. Screw in the hinges on the side of the door to attach it. Hook one end of a hooked spring to the fencing on the gate and the other end to the fencing of your run.
- Gate doors can be purchased or built on your own.
- Make sure the door opens out from the run. Otherwise, the spring won't force the door closed.
- Make sure the spring is tight and unstretched. This way, the gate will snap back into place after it's been opened.
- Line the bottom of the run with straw or a bedding alternative. Spread chopped straw evenly on the ground of the run so your chickens feel comfortable while they are outside. Alternatives to straw are leaves, construction-grade sand, or wood shavings.[4]
- Chopped straw can be purchased at your local farm care store.
- Rake your leaves into the run in the fall once they start to fall for free outdoor bedding.
- Change the bedding once it starts to smell or once it looks soiled.
- Place a container of food and water inside the run. Cover the top of the feeder with foil so your chickens can't get into it and so it is protected from the elements. Hang a chicken waterer from one of the supports on the top of your run with an eye-bolt so the water stays clean.[5]
- If your coop has enough space, keep your food and water inside to protect it from the elements and mold. Make sure the chickens all can fit comfortably inside along with them.
[Edit]Warnings - Predatory birds or climbing predators will try to access your chickens through the top of the run. Cover it with fencing as well to make sure your birds are protected.
[Edit]Things You'll Need - Shovel or post digger
- fence posts
- Gravel
- Tape measure
- Handsaw
- boards
- Wood screws
- Drill
- welded wire fencing
- U-shaped staples
- Staple gun or hammer
- Food and water containers
- Straw
[Edit]References [Edit]Quick Summary |
| How to Season Shrimp Posted: 23 Jun 2022 01:00 AM PDT Shrimp is a versatile and delicious seafood used in a variety of cuisines. Although you can simply use salt and pepper to season them, you can create a variety of flavors for your meal. Whether you want a buttery garlic sauce, a spicy kick, or a creamy and fresh marinade, you can easily make your shrimp the star of the dish! [Edit]Ingredients [Edit]Garlic Butter Shrimp - of medium shrimp, peeled and deveined
- 8 tablespoons (113.4 g) of butter
- 5 cloves of garlic, minced
- of chicken stock
- of lemon juice
- Salt and pepper, to taste
Makes 4 servings [Edit]Spicy Shrimp - of medium shrimp, peeled and deveined
- of olive oil
- 1 clove of garlic, minced
- ½ teaspoon (1.05 g) of ground cumin
- ½ teaspoon (1.35 g) of chili powder
- ¼ teaspoon (0.6 g) of onion powder
- ¼ teaspoon (1.5 g) of salt
Makes 2 servings [Edit]Yogurt Marinated Grilled Shrimp - of large shrimp, peeled and deveined
- 1 cup (245 g) of plain full-fat yogurt
- of lemon juice
- 2 cloves of garlic, minced
- 5 large, fresh mint leaves, chopped
Makes 6 servings [Edit]Making a Basic Garlic Butter Shrimp - Melt 2 tbsp (28.4 g) of butter in a skillet over medium-high heat. Cut the butter into 2 smaller slabs so it melts faster and more evenly on the pan. Move the butter by tilting the pan so it doesn't burn.[1]
- Standard-sized sticks of butter are 8 tablespoons (113.4 g). Cut the entire stick into 1 tbsp (14.2 g) sections to make it easier to use throughout the recipe.
- Work with butter or any preferred substitute you have.
- Cook the shrimp in the butter for 2-3 minutes. Stir the shrimp occasionally with a spatula or wooden spoon so they cook evenly. The shrimp will turn pink when they are finished cooking. Set them aside on a hot plate when they're finished.[2]
- Make sure your shrimp is peeled and deveined. These parts are inedible and will affect the overall flavor.
- If your shrimp is frozen, allow it to thaw before you start cooking it.
- Add 5 cloves of minced garlic along with the lemon juice and chicken stock. Stir the garlic in with of lemon juice and of chicken stock in the skillet. Make sure they are thoroughly mixed.[3]
- You can either mince garlic at home or purchase a jar of minced garlic from your local grocery store.
- Replace chicken stock with any other stock you prefer, such as vegetable or seafood.
- Bring the marinade to a boil, then reduce it to a simmer for 2 minutes. Turn the heat to high and allow the mixture to start boiling. Once it reaches temperature, turn the heat down to medium-low so it simmers. The marinade will reduce by half in about 2 minutes.[4]
- Continue stirring the marinade so it cooks evenly.
- Stir in 1 tbsp (14.2 g) of butter at a time until you've added 6 tbsp (85.2 g). Drop in the slab of butter and stir it until it completely melts in the marinade. Continue adding butter 1 slab at a time until you've used the full stick.[5]
- The butter will add creaminess to your marinade so the flavor isn't too heavy.
- Put the shrimp in the marinade and coat them evenly. Put the cooked shrimp back in the skillet and stir them with a spoon. Once they are coated in the marinade, serve them on a warm plate.[6]
- Top the shrimp with a garnish of fresh parsley leaves if you want.
- Store any leftovers in the fridge in an airtight container for up to 3 days.
[Edit]Cooking Spicy Shrimp - Combine the ingredients in a mixing bowl with a whisk. Pour the olive oil into the bowl first, then add the minced garlic, cumin, chili and onion powder, and salt. Use a whisk to thoroughly mix the spicy marinade together.[7]
- You can either purchase minced garlic from the grocery store or mince it yourself with a knife at home.
- Toss the shrimp until they are completely coated. Place the raw shrimp in the bowl and mix them in the marinade until they are completely coated. Use your hands to toss the shrimp in the sauce.[8]
- Make sure your shrimp are completely thawed if you purchased them frozen.
- Wash your hands after handling raw seafood.
- Cover the bowl and let them refrigerate for up to 24 hours. Put a lid or a layer of plastic cling wrap on top of the bowl and keep it in the refrigerator. Let the shrimp rest in the marinade for at least 10 minutes so they absorb the flavor.[9]
- The shrimp can be marinated for a full day before cooking them.
- Cook the shrimp in a skillet over medium heat for 5 minutes. When you're ready to make your meal, heat the skillet to a medium heat for 2 minutes before putting your shrimp in. Let them cook until they are pink.[10]
- Serve the shrimp while they are hot. Put the shrimp onto a warm plate so they don't lose any heat before you eat them. Squeeze a bit of fresh lime juice on the shrimp to add some zest and extra flavor.[11]
- Store any leftovers in the fridge for up to 5 days in an airtight container.
[Edit]Making Yogurt Marinated Grilled Shrimp - Chop the mint leaves. Roll the leaves into cylinders and use your chef's knife to cut them into small pieces. Continue to cut the mint leaves from opposite sides until they are finely chopped.[12]
- Remove most of the stems if you can since they could have a bitter flavor.
- Whisk together the yogurt, lemon juice, garlic, and mint. Pour the yogurt and the lemon juice in first, followed by the garlic and the mint leaves. Use a whisk or a mixing spoon to combine all of the ingredients thoroughly.[13]
- Make sure to scrape the sides of the bowl to mix in any of the ingredients that you may have missed.
- Use minced garlic from the store or mince your own at home.
- Coat the shrimp in the mixture for at least 30 minutes before cooking them. Place the raw shrimp in the yogurt mixture and mix it together with your hands. Once they are thoroughly coated, place them in the fridge for 30 minutes to chill before you cook them.[14]
- Make sure any frozen shrimp is completely thawed before you mix them in with the marinade.
- Skewer through the thickest part of the shrimp. Thread the shrimp onto the skewers so there are 6 to 8 pieces of shrimp on each piece. Keep them on a large baking sheet you can easily carry out to your grill.[15]
- Leave the excess yogurt marinade on the shrimp since it will drip and cook off on the grill.
- Place your skewers on the grill so they're apart. Make sure your grill is completely heated before you place your skewers on it. Keep the skewers over direct heat so they can cook thoroughly.[16]
- Grill each side of the shrimp for 2 minutes. Use a pair of tongs to flip the skewers over. As they cook, the meat should look pearly white and the outside skin will turn pink. Once the shrimp are cooked, set them aside on a baking sheet and cover them so they retain heat.[17]
- Let the shrimp get a little char from the grill to add to the flavor.
- Serve the shrimp while they're hot. Eat them while they are still on the skewer or remove them from the skewer to place them on a plate. Enjoy them with a fresh salad or roasted vegetables.[18]
- Leftover shrimp can be kept in the fridge for up to 3 days after you cook them.
- Experiment with different spices and flavors you like to create a whole new shrimp seasoning.
[Edit]Warnings - Make sure you cook the shrimp so the flesh is opaque and pearly white. Undercooked shrimp can make you sick.[19]
[Edit]Things You'll Need [Edit]Making a Basic Garlic Butter Shrimp - Skillet
- Stove
- Spatula or wooden spoon
- Hot plate
- Measuring cups and spoons
[Edit]Cooking Spicy Shrimp - Mixing bowl
- Whisk
- Lid or plastic cling wrap
- Skillet
- Stove
[Edit]Creating a Yogurt Marinade - Cutting knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden skewers
- Baking sheet
- Grill
[Edit]References [Edit]Quick Summary |
| How to Core a Pineapple Posted: 22 Jun 2022 05:00 PM PDT Nothing is quite as a delicious as fresh, juicy pineapple, but that hard fruit with the spiky leaves can be a little daunting! Coring it is easier than it sounds, as you just need to slice out the center in some way. If you want to use the pineapple halves, try coring it with the skin still on. You can also try a pineapple corer or take the core out of individual slices if you want pineapple rings at the end. A simple method is to just skin the pineapple and quarter it, then slice out the core on each quarter. [Edit]Slicing the Pineapple in Quarters to Core It - Cut the top and bottom off your pineapple. Lay the pineapple on its side. With a very sharp knife, slice off the top of the pineapple about into the brown part. Toss the leaves and top of the pineapple. Turn the pineapple around, and slice off the bottom the same way.[1]
- Grasp the pineapple while you're cutting so it doesn't slide around on the board, and make sure to get your fingers out of the way!
- Place the pineapple on one of its flat ends to cut off the skin. Use one of the cut sides as a base, and then slice down the edges of the pineapple to chop off the skin. Keep turning the pineapple, slicing a strip of skin each time you turn.[2]
- Try not to cut too much of the fruit off with the skin.
- Cut the pineapple into quarters. Moving from top to bottom, slice the pineapple in half lengthwise. Cut each half in half again, also lengthwise, until you are left with 4 quarters.[3]
- Remove the core by cutting along the inside of each slice. The core is in the very center, so cut along the inside of each slice. As you cut off the inside edge, you'll get a triangle shape. Move from top to bottom to cut it all out.[4]
- You can toss the core or save it for other uses.
[Edit]Coring a Pineapple Half with the Skin Still On - Chop off the top and bottom of the pineapple. With the pineapple on its side, slice off the top of the pineapple where the leaves are, coming about into the main part of the pineapple. Flip the pineapple around and cut off the bottom the same way.[5]
- You should have a flat top and bottom now, which makes it easier to cut the pineapple.
- Slice the pineapple down the middle. Set the pineapple on one of the ends you just cut off so that it stays upright. Run your knife through the pineapple from top to bottom, cutting it in half.[6]
- Use a large, sharp chef's knife for this process.
- Identify the core by its fibers. The core is easy to see, as the fibers run up and down through the center of the pineapple, while the rest of the pulp runs horizontally. The core is the long piece in the middle, which will be a slightly different color than the rest of the pineapple.[7]
- The core is a slightly paler yellow.
- Cut a wedge in the pineapple half to remove the core. Place the pineapple on a cutting board skin-side down. Cut from the outer edge of the core on one side of it, going down and towards the middle as you do. Cut from the other edge of the core, and go down and towards the middle, ending up in the same spot you did when cutting from the other side.[8]
- You'll end up with a triangular-shaped wedge that has the core in it. You can just pull it out with your knife or your fingers.
[Edit]Removing the Core with a Pineapple Corer - Slice off the top of the fruit. Turn the pineapple on its side, and use a sharp knife to cut off of the crown where the leaves are. Slice the fruit into the main part of the fruit.[9]
- A large, sharp chef's knife works best for this process.
- Try to get the top as level as you can. If it's slanted, the corer will have a hard time moving straight down through the fruit, and it may want to push out through the left or right side.
- Set the base of the corer on top of the pineapple. It should go along the cut you just made with the handle at the top. Press down on the corer slightly to get it started in the pineapple.[10]
- The base of the corer is the round circular part with the blade.
- Turn the handle and press down to cut and core the pineapple. Grab the pineapple with one hand, and twist the corer clockwise with the other hand by turning the handle at the top. As you do, apply light pressure downward so that the corer continues to move through the fruit. Keep going until you hit the bottom.[11]
- If your corer tries to move off center, gently redirect it back to the middle.
- Take the pineapple out of the skin by lifting out the corer and slices. Pull upwards on the handle while holding on to the fruit with your other hand. The corer will bring out the core and the sliced pineapple all in one go.[12]
- Release the core and the slices by taking off the handle. The handle of the corer should have 2 small buttons. Push the buttons at the same time to pop the handle out. Slide the pineapple off the center pole, and use a butter knife or other handle to push the core out of the center.[13]
- Sometimes, the core will just stay attached to the inside bottom of the pineapple as you pull the slices out, so you can just toss it with the skin.
- You can slice down one side of the pineapple slices from top to bottom to make rings, as it comes out of the corer in one, long curlycue.
[Edit]Coring Individual Slices - Slice off the top and base of the pineapple. Turn the pineapple on its side, and cut off the crown about into the fruit part. Flip the pineapple around and cut off the base, as well.[14]
- Use a sharp chef's knife to slice it.
- Cut off the skin in long strips. Place the pineapple on one of its flat sides. Cut from top to bottom along the outer edge, slicing off the skin in strips. Turn the pineapple and keep cutting off strips as you turn.[15]
- If any eyes are left in the pineapple, use the tip of your knife to dig them out.
- Slice the pineapple into coins. Turn the pineapple on its side. Cut the fruit into thin coins by slicing into the side of the pineapple. Each one should be about wide or slightly less.[16]
- Take the core out with a knife or icing tip. Look for the round circle in the middle of the coins you just made, which is the core. Run the knife tip around the core and then push it out with your finger.[17]
- You can also use a wide icing tip or a very small, round cookie cutter to cut the center out.
[Edit]Things You'll Need - Sharp chef's knife
- Cutting board
- Pineapple corer, optional
- Wide icing tip or small, round cookie cutter, optional
- Try using the core in smoothies or in the juicer.
- Add the core to soups you're making for a sweet and sour flavor. It's especially good in Thai or Chinese soups.[18]
- Make crisps from the core by slicing them into very thin pieces. Lay them out flat on a parchment-lined baking tray, and place them in the oven at the lowest temperature your oven can be set at. Bake them for 4.5-5 hours, turning 2-3 times. They'll turn crispy for a light snack.[19]
[Edit]References |
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