4-H Poultry and Waterfowl Projects

Fun Fact of the MonthSome chickens have 5 toes such as Silkie, Dorking, Houdan, Faverolle, and Sultans.

Resource Leaders

Gary Rossman- Poultry Superintendent, Yorkville 4-H Club

Andy Rusk-Superintendent

Barbara Gromacki- County Resource Leader

Jessica Bohl- Tucker 4-H Club

Jared Brever- Burlington Back 40 4-H Club

Kelly Hansen- Cloverview 4-H Club

Julie Lois- Burlington Back 40 4-H Club

Jean Schaal- Kan-Do 4-H Club

Tonia Johnson- All4One 4-H Club

Audra Wozny- Raymond 4-H Club


Please mark your 2015 calendars for project meetings: February 19, May 12, July 16.  At least ONE meeting is MANDATORY to attend.  Meetings will be held at Yorkville School with the exception of the July 16 meeting, which will be at the Racine County Fairgrounds.


A list of reliable breeders and businesses will be available at the meetings.  These breeders have proven their ability to supply healthy, exhibition quality fowl at reasonable prices to 4-H’ers.  Buying from a reliable source is your first step to success!

REMEMBER – always ask for health papers when purchasing poultry. AND – you must have a premises I.D. to raise domestic poultry.  Pigeons are the only exception.  More information on this subject will be covered at the January meeting.  Attending at this meeting is the best way to get a good start on the project – project members are highly encouraged to attend.

 Any questions, please call: Gary Rossman at 262-878-2862; or Jerad Brever at 262-949-3420.


Project Goals

The goal of the poultry project is to develop leadership skills, responsibility, sportsmanship, and the ability to cooperate with others through raising purebred and/or production poultry. Members will begin to:

  • learn the importance of the poultry industry, backyard poultry, and purebred poultry at the local, state, and national level
  • use scientific information in poultry production and marketing
  • acquire information and skills in efficient production of poultry
  • improve knowledge of the nutritive value of poultry meat and eggs and how they contribute toward good health

Key Terms/Project Areas

Poultry– a category that includes chickens, ducks, geese, turkeys, and guineas

Large Fowl- large sized chickens

Bantam- small sized chickens, often 1/4- 1/5 the size of the large fowl counterpart. These birds are ideal for someone who has limited resources such as space.

Eggs Layers- cross-bread chickens that lay lots of eggs, mature early, and consume little food. Some chickens may lay white, brown, or blue/green eggs. The most common type of white egg layer is the White Leghorn cross.

Meat Birds– Chickens that are bred for meat and are 8 weeks of age are called a Broiler or Fryer and chickens that are bred for meat that is 3-4 months old and weighs around 4-6 pounds is called a Roaster.

Waterfowl– a category of birds that primarily spend time in water including ducks and geese

Turkey- broad breasted white and broad breasted bronze are the most popular meat turkeys however, many varieties of heritage or show turkeys are also available

Guinea- east African fowl that are known for eating ticks and acting as “watch dogs”. Many are polk-a-dotted and have helmets on their head.

Pigeons- can be shown as fancy, sporting, performing, or dual purpose

County Activities




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