Sounds like a monopoly to me. The common folk can't even replicate anything close to a cornish x. Somebody here has actually kept one of these birds alive long enough (2 years +) to cross breed with it. There are lots of interesting projects on the go.
There's a very interesting thread on caponizing here. Wonder if it got shut down? Some folks here educated themselves on dead roos that were being processed anyway. I've got someone interested in capons if I ever get to doing it. And yes, the procedure done as early as 5 weeks, does help put weight on them & make them tender. Also makes them much more docile. I've even heard that they will sometimes brood chicks like a hen. Once caponized, you could take your time until you wanted to process them. There are many advantages, but is still a difficult procedure. I may never get around to doing it. Don't know if I could actually do it, even if I had the proper tools.
I definitely want to try brining the next bunch. I'm sure it could only improve things. The smaller birds don't need it, but the bigger ones would be helped by it.
Well, I gotta go help hubby make the coq au vin for dinner. Using 2 young partridge chantie cockerels, so they won't need to cook quite so long.
There's a very interesting thread on caponizing here. Wonder if it got shut down? Some folks here educated themselves on dead roos that were being processed anyway. I've got someone interested in capons if I ever get to doing it. And yes, the procedure done as early as 5 weeks, does help put weight on them & make them tender. Also makes them much more docile. I've even heard that they will sometimes brood chicks like a hen. Once caponized, you could take your time until you wanted to process them. There are many advantages, but is still a difficult procedure. I may never get around to doing it. Don't know if I could actually do it, even if I had the proper tools.
I definitely want to try brining the next bunch. I'm sure it could only improve things. The smaller birds don't need it, but the bigger ones would be helped by it.
Well, I gotta go help hubby make the coq au vin for dinner. Using 2 young partridge chantie cockerels, so they won't need to cook quite so long.