Dhabi Farm Poultry

The Poultry Pages are divided by Eggs for Sale and the availability and terms of fertilized eggs and rarely chicks.

Day-old or Older Chicks, Poultry Picked up at the Farm Policies and Guarantees 

Dhabi Farm has no control over the poultry whether chicks or older poultry once they leave the farm. Therefore, when purchased all live poultry sold at the Farm is sold AS IS, WHERE IS. The Farm does it very best to inform any and all customers of all our knowledge about “the birds” when offered, when sold. No unhealthy or sick birds are ever offered to the public.  ​Visitors need to stop at the house for directions. USDA has very strict guidelines on visitors to live poultry areas. Thus no one is allowed inside the chicken house nor the poultry yard or poultry pens unless approved by the Farm. ​

Dhabi Farm is a farm setting. US Dept of Agriculture standards insist on, and common sense says, there should be very limited contact with poultry in light of the recent disease epidemics and how easily they transmit from one to another. Wheelchair viewing is possible from a distance of approximately 30 feet.  We ask all customers if they already have poultry and if so, has there been any sickness, etc.  We do not allow customers inside the poultry runs.   

SOLD BY RESERVATION, ORDERS WITH DEPOSIT PAYMENT MADE AT TIME OF RESERVATION.   Be Prepared To Wait ! The flock was vaccinated for Merck’s as day-old chicks and raised here at the farm.

Any chicks coming from a hatchery, all vaccinations given at time of purchase from the hatchery, along with which hatchery, where located, will always be disclosed. If purchasing chicks from Dhabi Farm they will be sold as 3 to 7 day old chicks as the first few days are so critical. ALL are sold AS IS, WHERE IS.  

Day old chicks, reserved in advance, unsexed are priced according to cost to produce and raise.  ​​Merck’s vaccination costs unknown at this time.  As soon as this information is available, the cost will be posted here in this location. 

​None are raised in cages, all have free run of their own poultry run, at least part of the day, if not all day. Usually closed up at night for safety. Hens are allowed to “set” in as close to a natural setting as possible. All hens laying eggs for hatching have the same diet as the production layer flock.  ​​  

Here are a few recipes to try. If you like, feel free to copy and printRecipes will change but not daily!

Soak 1/2 cup stale bread cubes in 1/2 cup milk;
mix with 8 beaten eggs.
Add 3/4 cup ricotta,
1 teaspoon chopped thyme,
and salt and pepper.

Saute 1 cup shredded zucchini, or whatever vegetable desired in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.​https://www.foodnetwork.com/recipes/articles/50-egg-ideas​​

ITALIAN EGGS  
https://cookthestory.com/easy-egg-recipe-italian-eggs/​INGREDIENTS:​
28 ounce can of petite diced tomatoes
salt
pepper
1/8 tsp red pepper flakes
1/2 tsp dried oregano
4 large eggs
1 tsp olive oil
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (or basil)​

DIRECTIONS:​
Pour the can of tomatoes with their juice into a large skillet.
Add 1/2 teaspoon of salt, 1/4 teaspoon of coarse black pepper, the red pepper flakes and the oregano. Warm it over medium-high heat until it starts burbling. Reduce the heat to low and simmer the sauce for 5 minutes.Taste. Add more salt if needed.​

Use the back of a spoon to nudge some tomatoes apart. Carefully crack an egg into the liquid where the tomatoes used to be. Make space for another egg and then crack it in. Repeat with the remaining eggs. The eggs should not be submerged but should be nestled among the tomatoes.​

Increase the heat to medium-low and cover the skillet. Cook for 7-10 minutes, until the whites have solidified but the yolks are still runny. Note MAY have to turn the pan periodically so the eggs heat evenly and cook in the same amount of time. ​

When the eggs are cooked to the desired doneness, drizzle each egg with 1/4 teaspoon of the olive oil, top with a small pinch of coarse black pepper and one quarter of the Parmesan cheese​​

Avocado Deviled Eggs​​
From Meyer Hatchery sent this neat recipe in a newsletter.  Enjoy​Avocado Deviled Eggs, a modified version of this recipe from 12 Tomatoes.com. ​
Take about 10 hard boiled eggs,
1 avocado,
¼ cup mayonnaise,
½ teaspoon salt,
¼ teaspoon black pepper,
2 teaspoons lime juice,
½ cup cooked and crumbled bacon,
1 seeded jalapeno pepper, minced,
2 tbl fresh minced cilantro, and
¼ cup green onion, minced. ​

To make: add mayo, salt, pepper, lime, and avocado in the bowl with egg yolks and mix until smooth. Then add your green onions, cilantro, and jalapeno peppers. Stuff mixture back into your egg whites and top with bacon!​​​​​

Favorite Egg Salad
​​6 hard boiled eggs, peeled and chopped
2 1/2 tablespoons plain greek yogurt or 1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives, plus extra for topping
1/4 teaspoon salt​
Pickle juice. YES.
This 100% changes the game.
No celery. NONE. 
Using yogurt instead of mayonnaise is another plus!​
https://www.howsweeteats.com/2018/04/best-egg-salad/

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