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The Dorking was a cross with a Red Ranger, a fast growing meat bird. Dorkings, and JG, don't grow particularly fast so my results aren't typical.

Very nice! Our Dorking/Red Ranger boy dressed out at 5 lbs @ 17 weeks.

Thanks! I've been going to do a little research into this too so I'll look around the site here.

Do you rest then freeze? Or freeze right away? I've read different opinions. So far we've rested 24 hrs in an ice water bath, then put in the freezer. I put the big ziplock bags in the lid of my cake taker, zipper on top. It's deep because it's supposed to be able to cover a 3 layer cake...

@jolenesdad I brine my chickens for about 3 days before roasting or bbq.The breasts even turn out nice and moist regardless of cooking method. Those BIG ziplock bags work great for it, I think they're 2.5 gallons.

Nice comparison shots. I love the chick inside the feeder :gigmy Dorking mix pullet does that a lot.

The bullseye is much clearer in those pics, looks good! That ring around the center is what indicates they're fertile. As I recall it's called a blastodisc and the center dot is the blastoderm.

I agree, looks like it might be.

Let's hope the winds stay calm and your unhatched chicks are inspired!

I've lived in CA and experienced the Santa Anas first hand. I don't really know how they can guard against those :idunno

Didn't PG&E get in trouble because their equipment caused a fire that did a lot of damage?

Thanks for the update and the pics. My goodness, look at those legs and feet on the Imperials, they're huge!

:lauI only had one to do over the weekend and we had to chase him round the garden because he got past me when I was taking him out of the cage. I like a lot of old school, nothing wrong with it. My folks got me the Nesco for my bday one year and I wouldn't use it for quite a while because I...

@aart I have had a Nesco version of an electric pressure cooker for years and use it a LOT. I've never done eggs in it, but I did a 3# roast in it for 3 hours instead of all day on the stove or in the oven with natural release. Browned it in the same pot, so easy and no heating the house. Also...

:bowThank you! PS I love my pressure cooker for all the same reasons. Especially not heating up the kitchen.

What do you mean by fry them down? I had 4 cockerels that we butchered at 17 or 18 weeks. We put them on ice for 24 hours, then they went in the freezer. They were stressing out the pullets with their fighting.

My goal is to add some size to my Turkens. They're barnyard mixes, no "meat bird" genes. Some are JG mixes, some are American Bresse mixes. I don't know what else for sure is in their background but the breeders goal is larger birds for the table. I want to keep them as dual purpose. I'm...

@jolenesdad thank you so much for all the information and updates. Your experience has been a valuable resource and I've learned a lot reading your thread. I'm currently in transition here, but my goal is to breed some larger Turkens to handle the heat in Phoenix. I have a couple of...

Thanks! I think I'm going to give the next carcass a couple of days to rest in the fridge before using.

For those of you that pressure cook older birds, how long do you cook them?