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Good advice, thanks!

Cutting the spine out was harder work than I anticipated. Def ordering a better pair of kitchen scissors! My arms / shoulders are not strong, but I managed. After about 55 minutes at 425°F, I checked temps with an instant thermometer and it tested done. I let it rest about ten minutes and began...

Mmm, lots of options! I decided to spatchcock my first one. Will cook faster than roasting whole. Coated with mild olive oil, then seasoned with s/p, garlic powder, sage, thyme and smoked paprika. Will report later! Thanks for the suggestions!

Whole? In the oven, like a turkey? Hmm. Sounds good.

My GirlChild likes bbq chicken. But again, that's what I do with an older bird or with thighs from the market. Put in crockpot, cover with sauce. Cook for hours till tender, moist and juicy.

Now, how would you guys cook a nice fresh youngster like this? I usually stew my older birds, but I certainly don't want to do that here. Suggestions?

My last three were processed today and only one topped 5#. The other two were just under, by 2 oz. Tomorrow they would have been six weeks.

They are messy, can't argue that. They poop more because they eat so much more! We keep ours in a separate pen from the laying flock. If I do this again I'll make some changes. Right now their little coop is set up so the most of the poop ends up right in the path to the laying hens' coop. Ick!

Thank you! Hoover's Hatchery, I believe. I had also ordered Sapphire Gems and Prairie Bluebell Eggers from them, six of each. They are called Cornish X Rock Cross in the online catalog if I recall correctly.

I was actually pleased with the development of the drumsticks on these. Making them get up and exercise is a good strategy. They don't want to as their bodies are so heavy, and you can tell it's awkward and difficult for them. They walk spraddle-legged; they waddle, actually. But I scatter a...

Five weeks, two days.

My second batch of three CXR weighed: 4 lbs., 11.8 oz. (below) 4 lbs., 8.2 oz. 4 lbs., 1.9 oz. The last three will be processed Tuesday morning.

We have a WM but I don't think they carry it. I'll try Amazon.

Great, I'll look for them. Amazon?

Very cool, thank you! I have a couple of old birds in the freezer I can practice on. They are going to be broth for me and shredded dog food balls (with coconut oil, nutritional yeast, and brown rice).

Okay, I'll try that, thanks!

Ah! When you say you cut along the middle of the rib joints, do you mean you cut along the SIDES of the bird? Like from under the armpits down toward the hip bones (comparing to human anatomy)? Not from side to side around the, uh ... equator? Am I understanding correctly?

Thanks! :hugs

I can't get the breast off a bird without really butchering it, by which I mean practically shredding it, so that's not for me. Whole into the fridge they go. Former city gal here with limited skills until it's cooked to the point of falling off the bones. Anyway, here's today's stats: two birds...

We've raised nine CornishX Rock Cross to five weeks. Tomorrow the first three go to our Mennonite lady to be processed. (I can only fit three at a time in the fridge.) They look to be nearly as big as some of our adult layers. I'll come back tomorrow and post their dressed weights. They're a...