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  1. mendozer

    The American Bresse...

    Interesting OK. I wonder if I could just sous vide the whole thing. 145 for 4 hours then crisp skin under broiler. That's how i do plain breasts and they're the juiciest breasts ever. For just breasts I just to 140 for 1+ hours
  2. mendozer

    The American Bresse...

    3-4 hours? I would assume such a long time would make it tough. I used my Romertopf pot bc chickens are always the best in that thing. I had planned to smoke it but after feeling the meat decided against it
  3. mendozer

    The American Bresse...

    i just butchered 5 of my Bresse birds at 19 weeks old. Roasted one yesterday and the meat was a bit tough. It rested in the fridge for 4 days so rigor mortis should have passed. I didn't do a cold soak or salt soak, maybe that factored into it. I just did heat shrink bags right after butchering.
  4. mendozer

    The American Bresse...

    Someone in my area of the Puget Sound moved here from Ohio and brought them with. So it's from her flock. She's out of Olympia. Didn't show up on an official breeder page, just craigslist
  5. mendozer

    The American Bresse...

    I've got 18 eggs in the incubator right now, set to hatch 2/24. I'm excited. My plan was to keep one rooster with a few hens for re-hatching some next spring perhaps and do this yearly.
  6. mendozer

    The American Bresse...

    where did you get your eggs from?
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