Why chickens don't lay eggs in the winter

written by

Jared Frye

posted on

February 17, 2022

For those of you interested in chickens, whether it's because you love knowing about where your food comes from, or because you might want to start your own backyard flock, we're going to start a short blog series on what we've learned so far in our endeavors. Our most asked question right now has been "why don't you have eggs??" So, allow me to nerd out a little on why our chickens are taking a break from laying.

Thinking back to all the old tales we’ve heard about chickens and roosters crowing as the sun comes up – well turns out there’s a little something to those stories. Light is exactly what a chicken’s body needs to stimulate it to lay an egg. Light is absorbed by the chicken’s pineal gland, which is located in their brain. They need 12-16 hours of light for this gland to secrete enough hormone to stimulate egg production.

So obviously, as fall and then winter rolls around and the days get shorter, there's less daylight, and the eggs really start slowing down. If you think about it, that really does make sense from a natural perspective. As the days get shorter and colder the chickens will be utilizing almost all of their energy to produce extra feathers and stay warm themselves….no way they would want to try and do the same for a baby at the same time! Think about wild birds….they don’t lay their eggs in the winter.

There are some things that we can do to continue getting eggs through the winter.

-         Getting our baby chicks started in the early spring and having new egg layers that are starting to lay as we enter winter will help keep some of the flock laying through winter….that is why we started our newest editions already this year! But more on that in another post.

-         Breed of chicken can definitely influence egg production. There are some breeds that tend to lay better through winter – and we now have a variety of breeds (gotta get those pretty eggs right?!).

-         Adding supplemental light into our chicken coop. This is what we started doing this year….which sounded a lot easier than it turned out to be. We have our chickens in a mobile coop with a large fence protecting it, so getting electricity and lights to them as we moved them wasn’t easy! But we have run some lights and we did see continued egg production through the early part of January which was exciting!!

As January rolled on and we really hit the heart of winter (if you know Roanoke, those real winter temps don’t hit until January and February!) and the temperatures dropped and stayed down well that really wrapped up eggs for our girls! And short of bringing them inside (yes I’m pretty sure Jennie considered it) we didn’t really have a great way to keep them warm enough to continue getting eggs so now we wait for that warmer weather!

More from the blog

Recipe: Bacon Ends & Potato Breakfast Hash

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Read more
Recipe: Homemade Beef Bone Broth

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Read more
Recipe: Rustic Oxtail Stew

Recipe: Rustic Oxtail Stew

Oxtail is exactly what it sounds like—the tail of the cow—and it’s a hidden gem for folks who love rich, comforting meals. It’s a cut loaded with collagen, marrow, and just enough meat to make the most luxurious stew or soup you’ve ever had. Why It’s Worth Trying: Collagen-rich: Supports joint, skin, and gut health. Full of natural gelatin: Makes broth silky and nourishing. Deep beefy flavor: The longer it cooks, the better it gets. Try this easy to make oxtail stew and see all the taste and benefits of using oxtail. Flavor: Deep, rich, fall-off-the-bone comfort Serves: 4–6 Cook Time: 3.5–4 hours Ingredients: 2–3 lbs oxtail Salt and pepper 2 tbsp oil or lard 1 large onion, chopped 3 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 2 tbsp tomato paste 1 cup red wine (or beef broth) 4 cups beef broth 2 bay leaves 1 tsp thyme 1 tsp smoked paprika (optional) Optional: potatoes or parsnips for added bulk Instructions: Season & Sear: Pat the oxtail dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned. Remove and set aside. Sauté Aromatics: Add onion, garlic, carrots, and celery to the pot. Cook 5–7 minutes, scraping up any browned bits. Deglaze: Stir in tomato paste and cook 2 minutes. Pour in red wine and simmer for 2–3 minutes to reduce slightly. Build Flavor: Return oxtail to the pot. Add broth, bay leaves, thyme, and smoked paprika. Simmer Low & Slow: Cover and simmer on low for 3–4 hours, until meat is falling off the bone and broth is rich. Finish & Serve: Taste for seasoning. Serve over mashed potatoes, polenta, or buttered egg noodles. Garnish with parsley.

Read more
Return To Top