BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › My first Cornish Cross experience
New Posts  All Forums:Forum Nav:

My first Cornish Cross experience

post #1 of 4
Thread Starter 
Last week we butchered our last few CXs. I did a blog post about our experience if anyone is interested in reading it. http://frugalhomeandhealth.blogspot.com/2015/05/raising-cornish-cross-meat-birds.html

And thanks again for this wonderful resource!!! Though I don't have time to post much (takes too much effort on my phone!) I do read quite a bit. :-)
post #2 of 4
Thread Starter 
Though no one commented I thought it might be nice for my own reference ... we butchered our old hens last week and it was quite a different experience than the CX. Lots of fat ... which I rendered and made schmaltz ... but not much meat. I called them fat, lazy hens but I was always joking. Never would have guessed I was right!!
We found them a lot harder to pluck, which was a huge negative, but have slow cooked one for chicken and dumplings the other day and it was good. Good flavor and tender.
Not sure it was worth our time. Now I'm curious to see what it will be like butchering a young heritage rooster when we hatch our own and cull next year. I might decide the CXs were not such a turnoff afterall!
Edited by easyvilleacres - 11/17/15 at 2:49am
post #3 of 4
Quote:
Originally Posted by easyvilleacres View Post

Though no one commented I thought it might be nice for my own reference ... we butchered our old hens last week and it was quite a different experience than the CX. Lots of fat ... which I rendered and made schmaltz ... but not much meat. I called them fat, lazy hens but I was always joking. Never would have guessed I was right!!
We found them a lot harder to pluck, which was a huge negative, but have slow cooked one for chicken and dumplings the other day and it was good. Good flavor and tender.
Not sure it was worth our time. Now I'm curious to see what it will be like butchering a young heritage rooster when we hatch our own and cull next year. I might decide the CXs were not such a turnoff afterall!

While processing older hens and cockerels is a pain, and you don't get a ton of meat for the work, I feel the taste is worth it. They make outstanding stock, soups, stews, enchiladas and casseroles.

 

That being said, meaties have a place here too. One can use them for recipes in which an older bird wouldn't be suitable. If you want to try a meat type that has a little more flavor, and one more likely to range, try Freedom Rangers.

 

I checked out your blog. Sorry you lost one to an owl, but awesome pics of that bird.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by keesmom View Post

While processing older hens and cockerels is a pain, and you don't get a ton of meat for the work, I feel the taste is worth it. They make outstanding stock, soups, stews, enchiladas and casseroles.

That being said, meaties have a place here too. One can use them for recipes in which an older bird wouldn't be suitable. If you want to try a meat type that has a little more flavor, and one more likely to range, try Freedom Rangers.

I checked out your blog. Sorry you lost one to an owl, but awesome pics of that bird.
Yes! They do have a place ... thank you for the reminder ... honestly, I think I needed that.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Birds ETC
BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › My first Cornish Cross experience