This New Chicken Coop Build MUST Be Pretty

How could we better transport all our milk stuff? We know it's going to work in the— hey Gideon, what are you doing? No, please turn that off. He's watching his San Francisco birthday. All right, let's find a bin that maybe we could put all the cow stuff in. I'm not seeing it. We have Mom's big totes downstairs. Maybe we should look at those, because if we get something, maybe we could get something even bigger than what I'm imagining, and we could carry everything. We wouldn't have to carry two. I'm looking for a crate that's double that. It's, it's twice the length width. Turn that off and let's go, please. Come on, you take pictures. You be the photographer, but you gotta turn off the vlog. Turn off the vlog, it's not gonna reach out there. I'll tell you what, if you go with us, I'll let you watch that. I'll put it on the big screen for you.

Okay.

Rewards. Or bribery. Anything it takes to get your kids to go with you. Here, my boots. Because why else are we doing this? Let's go, guys. Down here. Little crates. Where's Mom's Brutes that were right here?

Oh.

Here they are. Alright, I got the milk and tails. Reservoir, some utter treatments. We're missing the tumbler. You think we can get it in there with that, Jonah? And cloths, cloths. We're out of cloths. Got that going. We're gonna have to just get a couple of our house cleaning cloths. Uh, you'll be— you'll be 6 when Snowball's here.

I'll be 20. He's talking about our new baby.

Do next year. Okay, uh, let's, let's see if this will fit. Everybody trying to hold this on me. Boom, boom! All right, I got everything in there. I just put this reservoir inside that. I put the lid to those pails right there. Towels, some medical, some, uh, soap, water. Look, and the lid fits on it. Boom!

Papa?

Yes?

Can you get a kid? Can Papa, can you get a kid, Grandma, for me to balance on? I'm ready to go.

That's a good idea.

Papa, when I'm growing up, I'm going to be so happy to stroll.

Hey, look, look, look! Some chickens escaped. Can you guys help me catch them? There's some underneath. Didn't go up last night. Oh, there they go. Hey, we'll just chase them over. All right, I really can't do anything about that. Probably go on a chicken hunt. We're only going to keep the chickens that are going to stay in here. We're raising chickens, bigger chickens, calmer, that are going to be less likely to get out of this sheep net. Like this, we're going to keep fat hens like this one. She'll never get out. You'll never get out. But it's just a chicken. I guess that makes me the crazy chicken lady. Goose is getting in there. Hey, could we make it so the chickens could get in that water and then we wouldn't have to worry about that thing? I don't know, a step or something that the chickens can step on to get that water. That'd be a game changer because then we'd have one water to service all three species. Oh, you're thinking a ramp? That's too slippery. I'm thinking, you know what, you need— if you would make us a wooden box Probably just 4 inches, just a 4x4, 2x4 framed wooden box. Think you could do that and we'd just move it with the truck?

Yeah.

Can you guys get down? Everybody's happy? Everybody happy? Oh wait, we didn't feed them. Hey, get off the roof, please! Just stay off the roof. This, this alley is not a jungle gym. I'm gonna get Jonah to take the drone off. This is a really cool shot— the chickens, the sheep, and the cows. And so I'm thinking it'd be really cool if we're— you get this, you get to see us driving by these 3 systems right here. Watch out, Gideon. Nice. Good catch, she gathers. Come on. We let the big cows through and then Phyllis naturally stays behind because they're calves with the sheep. We milk, these guys can't— we'll shut this gate back, they can't get in here with us and bother us, get the alfalfa and whatnot. Look at this! Is she going in there by herself with no alfalfa? I guess you could lure in with the bucket. Come on, look at this, look at this! Oh my gosh, day 3. Oops, there you go. Nice, Papa.

It's nice having that bin.

I think that that tote changes everything.

Yeah, just so you know, it's not a tote, it's a bin. All right, totes are grain, Papa. This is like the best place to milk.

That is cool. That's a good point. Every day now our milking scenery changes, Lily. Isn't that nice?

Yes. Yesterday when we were milking, we noticed a big there's a gash going across.

I think Phyllis or Flossie, pecking order stuff, must have gotten her under there. So we're treating it with some vitamin E gel. I've already put the vitamin E gel. Hold on now, Jonah. And then we're gonna put Superior Cow Cream, but not directly on the wing but around it, just to encourage— this one encourage blood flow. It's kind of like Icy Hot. But organic. Thank you, Miss Thing. Let's get her with everybody else and let's get this shed moved. One species out, another one in. It's gonna be a hard pull. If anything, you want to push. Hopefully we don't get stuck. It's wet and it's steep. 1, 2, 3, push! That's what I was afraid of. All right, we're gonna let Jonah drive right here. Jonah, you're gonna want to cut that way. Okay, I'm gonna see if I can can't push. Go! Got this!

Well, breakfast wouldn't be breakfast without A little bit of smoke.

Oh my gosh. All right, let's, let's take a break from that. Let's start over because I don't want to ruin your— don't do any more tortillas in there. Oh, okay, you're done. What happened?

Yeah, butter got a little too hot.

Okay, she's eating up some tortillas, heating up some sausage from the land. Look at these beautiful eggs. We're gonna have a wonderful breakfast. It's good. We got a haze in the air, Lily. You're burning it up, Mom. You see the haze? Mucho. She burn it up. If I get what you're saying, this is the pretty shawl, aka she shawl.

The she shawl.

Yeah, if you like that for block holding it— not holding in the nest boxes, but decoration so you're not just looking at nest boxes on the side. No, that's what I want. Or it would be easier if it'd be one. Is that fine? Yeah, I do want to make the windows as big as possible.

I'll make the windows as big as possible. And then just— but have trim too so that it looks nice.

Today's episode of Burn It Up Cooking Show, I'm gonna get as much possible as I can on a roasted chicken. So let's call this the butter roasted chicken. Washing potatoes, I'm gonna try to cook everything at once. Why cook a bunch of separate stuff? All right, who's gonna help, uh, skin? Whoever wants potato helps Lily got us some carrots out of our sandbox, out of the cool room. Jonah, you're gonna wash those off? You're into this, Jonah? No. I feel like I should get the chicken out of there, put it on that. I feel like it would just get crispy all around if I did that. What, Rebecca, cut this into quarters maybe? The onion?

Yeah.

I did something a little special with our chicken. 10 cups of water, half a cup of salt. Lily, Josiah, don't lose focus. So that brine hopefully is supposed to penetrate and just keep, keep the meat moist. It does for steak. I've never done a chicken brine, so we'll see. We need to cut up some, uh, lemons, guys.

You have to rub them. Just rub them up, rub them all around, and you'll get more. But I thought it was cooked.

Really? Yeah, who told you that trick?

I watched it, I think.

Okay, it's just supposed to help with the juices.

So we're gonna put this underneath and it's supposed to help it stay moist, right, Rebecca? Will a lemon help it stay moist?

Um, don't squeeze it.

I think it will also, uh, yeah, it's a, um, it's like—

okay, so I'm gonna do a whole cup of butter, which is like 2 sticks. And 2 tablespoons of duck fat. Called for olive oil, but I'm a carnivore, so let's just try duck fat. Now I'm just going to try to mix the duck oil in with the butter. It's at room temp, at least almost room temp, and we're just going to go nuts. Actually, Becky, it's not sticking. How do I get that to stick? Melt it? No, I could melt it and then brush it on there. No. All right, so I'm gonna double boil this because I've already got the butter in that. So let's melt that down and then we can put some on our veggies. Despite Rebecca's advice, she says it's not necessary. I don't know, it's probably not. I feel like— yeah, I feel like we're getting some coverage here. But is it, is it all gonna fall? No, I feel like we're getting some coverage. We could have got it. All right, we got everything buttered, and I'm gonna save some butter for halfway through, say. That's all the butter they call for. I'm gonna put more butter on halfway through. We're gonna do us what you call a slow roast. I know about the slow roast because I just asked Mr. Google Pants about it. Actually, I had my wife ask Mr. Google Pants about it because, uh, we've prepped this and we really have 2— over 2 and a half hours till supper. And they said we'll never go back to rotisserie chicken. Slow roasting. All right, we got that cooking. I'm gonna go source your shishaw. That's gonna— that may be tongue twister. She saw—

yeah, cutie shaw.

Pretty shaw. What about a pretty shaw? Rot-resistant cedar. Looks like we're gonna need some of that. It's exciting. It's exciting. 1-inch wire mesh. Milk crates. Fancy, flat-free 26-inch tires. What are you doing here, Buntman?

You know how the kids do pencils?

Yeah.

I'm gonna build like something that you pull it out, pin with it, and then it falls back.

That's cool. I'm gonna get this set clean, Jonah. Promise me when you're done with this, you're gonna clean it up. Sure. All right. 2 minutes left on a 400. Didn't we turn it up to 400? I did.

I just turned it up.

So we cooked it slow and then we want to brown the top. So we're cooking at 400. I don't know, 10 minutes. I wish this was smell-o-vision. I think I'm gonna cook it with potatoes and carrots from now on because it just smells so good in here. Timer's going off. You guys ready to see this? Boom! Jonah's finished. Good. You got a pencil attached and you can And then that retracts and you just let go. Nice.

Back in there.

And that's— there's a weight.

Yep.

How clever. How clever. And then you guys like it? Wow, it is so moist. It is a hair salty.

I didn't think it was that bad.

It's not disgusting though. Well, it's delicious. I don't think I'm gonna do it any other way in the oven. And I crisp this up a little bit. I'm gonna get into the timing of the broil at the end, I think. We're not gonna crisp it up.

Yes.