Edited by chonsey - 1/3/16 at 10:51am
A Barbezieux Thread. - Page 4
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someone asked how they tasted. I've been raising these with Bresse, Dorkings, Marans and a few others in rounds of "taste-offs". the Barbezieux and Dorkings are my favorite to eat. Opposite ends of the spectrum and totally different. Where Dorkings are sweet, halibut white and supple the Barbezieux are rich, dark and wild with so much gelatin, as soon as the broth or stock cools just a little you see it. both need be cooked differently. Such neat birds!