I think older chickens in general taste different than the cornish x meat birds I raise. Not bad, just different. The texture seems to be stringy at best, sometimes tough as nails, especially in roos, but long slow cooking helps some. Personally, we don't bother eating them anymore. Unless...
Thanks for the advice. I still have the three quarantines. They aren't any worse, maybe a little better. I let the three out separately in the yard to bop around/ eat some grass each day- sometimes I see a limp, sometimes not. It IS more of a picking one foot up and clenching it before...
hello again! I have been a member of the site for ears, come an check things out here and ther but haven't posted in a long time. I posted new thread awhile ago, butI see it has not been read and isn't in bold print like the other posts. Sis I do something wrong? Do I need t post more...
I have three RSL hens, just a little over a year old that all started limping suddenly. I noticed one on Saturday, and two more on Monday. The firs tone was getting picked on pretty bad, so I moved her to a different coop, and then added the two others when I saw them limping. they seem to be...
Just wanted to update on my experience with leaving the bird whole until rigor passes, then cut up. I let my birds rest for two full days, then cut them up, and it worked so much better. The meat was more tender this time, and not stringy or chewy at all.
the last time we butchered, I cut up my chicken right then, and aged it with the other whole birds before freezing, and I found the cut up meat to be tougher/firmer than thw whole birds. we butchered yesterday, and I plan to cut some of them up/debone some etc... but I am going to wait until...
Well...nobody can FORCE you to eat it, but that is what they are bred for. Some people do keep meat birds longer than recommended, but imo- I think it's cruel. They get so big, so fast, and it's hard for them to get around after they get that old. I have never had one break a leg because of...
You can't beat home- raised CX. Another mistake I made the last time we butchered was to cut some of the chickens up into pieces the day they were butchered. I rested them 2 days with the whole ones, but the meat wasn't the same on the parts...it was kind of chewy. So, make sure you rest the...
I don't see any development in them either... or any indication that there ever was development. If they had started, and then died there would be blood rings, etc. here is a link to the page that I use for reference
http://chickscope.beckman.uiuc.edu/explore/embryology/
The boys are much bigger at processing time. I try to get all males, but have gotten a few girls too in my mix when I got them from tractor supply. They are all delicious. I didn't notice any difference in the meat.
Here is how I do my sweet potatoes. I boil my taters until almost done but not quite- undercooked it better so they don't mush up. Peel them under cold water. then, I scrape tat firs tlayer under the skin off. it tends to darken on the potatoes and they look yucky. slice into thick coins...
There are just 8 of us this year, but I still want to make everyone's favorites...and I just wouldn't feel right not putting out a major feast...so here goes; I am a little OCD about thanksgiving, so everyone had better be at my house before Santa drives through Rockefeller Plaza during the...
When mine were still in the brooder, I raised my waterer off the pine shavings and it helped (I put a piece of plywood just a bit bigger than the waterer on a block of wood- low enough for them to hop up and get a drink). Your babies are getting big! We ate one of ours the other night...