Arizona Chickens

[DesertChic]

Just have a question about the claim of great taste of these chickens.
Was the flavor exceptional to you, or very similar to other chickens.

BTW I would not get these to eat, just to have an unusual breed chicken pet. I also would like a Ayam cemani, Wicked looking NN, and a Red Jungle fowl hen. (had one over 10 years ago, and cant locate one since)

Here is one article, among others that I read about this breed.
https://www.cnn.com/travel/article/bresse-chicken-france/index.html

You should add Dorking to that list. I just butchered and ate one of my Dorkings and was pleasantly surprised to discover that there is, in fact, a noticeable difference in the succulence, texture and tenderness of the meat. I told my husband, "I need to breed more Dorkings...not for preservation, but for the meat." He very enthusiastically agreed with me. I roasted it right alongside one of my young NN cockerels, so we had a basis for comparison. They were definitely different.

 

[SonoranChick]

I want Brahmas. Have you seen the videos of those really massive Brahmas? I would LOVE that...but I'd settle for an American standard sized Brahma. I like big birds and I cannot lie...

I haven't seen the huge brahmas but I will look online to check them out. I have heard they can get very large! I suppose at some point we could look into breeding ostriches and just ride them around the desert one egg would be breakfast for the whole family!

 

[BlueBaby]

Don't tempt me! I'm trying so hard to behave and keep the promise I made to my husband of "no more chicks until I cull down the flock". My progress has been very...very...very slow.

What, who me, temp you? I'm not only a hatch-a-holic, but I am an enabler, too!

 

[BlueBaby]

View attachment 1520463
Seriously look how big these guys can get. I don't even know how you would contain them!

And you think that your having problems with smaller broodies right now? I wouldn't want to be running those big hens out of the nesting box!

 

[BlueBaby]

You should add Dorking to that list. I just butchered and ate one of my Dorkings and was pleasantly surprised to discover that there is, in fact, a noticeable difference in the succulence, texture and tenderness of the meat. I told my husband, "I need to breed more Dorkings...not for preservation, but for the meat." He very enthusiastically agreed with me. I roasted it right alongside one of my young NN cockerels, so we had a basis for comparison. They were definitely different.

So the Dorking meat is that good, huh?

 

[Geranium]

Not all locations sell it, I would call your local one beforehand to check. I go to the one off cortaro and I-10. I do know the location in oro valley doesn't have it, so I think it's just a toss up.

That's the one I live near! Nice. Was wondering if it was only the one down on 22nd or something.

 

[cactusrota]

Just have a question about the claim of great taste of these chickens.
Was the flavor exceptional to you, or very similar to other chickens.

BTW I would not get these to eat, just to have an unusual breed chicken pet. I also would like a Ayam cemani, Wicked looking NN, and a Red Jungle fowl hen. (had one over 10 years ago, and cant locate one since)

Here is one article, among others that I read about this breed.
https://www.cnn.com/travel/article/bresse-chicken-france/index.html

Honestly, I'm not a real connoisseur of chicken meat. I can tell the difference between flavorless cornish cross, backyard raised chicken, and older/gamey chicken... and that's about it. But what is different about Bresse, to me at least, is how they store fat. Alot of it... there's alot of it.. haha! It's oily and a rich yellow, and they store it in layers between the skin and muscle and between the layers of muscle. This makes a very juicy chicken that is full of flavor. And the extra fat from the abdominal cavity makes AMAZING schmaltz!! Sweet and nutty! If you don't like greasy chicken, the Bresse is not the choice for a meat chicken for you. But they also make awesome backyard egg layers with great personalities, so that's ok. I really think everyone should have a few.

 

[BlueBaby]

Honestly, I'm not a real connoisseur of chicken meat. I can tell the difference between flavorless cornish cross, backyard raised chicken, and older/gamey chicken... and that's about it. But what is different about Bresse, to me at least, is how they store fat. Alot of it... there's alot of it.. haha! It's oily and a rich yellow, and they store it in layers between the skin and muscle and between the layers of muscle. This makes a very juicy chicken that is full of flavor. And the extra fat from the abdominal cavity makes AMAZING schmaltz!! Sweet and nutty! If you don't like greasy chicken, the Bresse is not the choice for a meat chicken for you. But they also make awesome backyard egg layers with great personalities, so that's ok. I really think everyone should have a few.

Have you tried eating one of the NN/Breese mixed one's yet? Are they less greasy than the pure Breese one's?

Edit:
I had to google search to find out what schmaltz was. I wonder how Indian Frybread would taste fried in some of that?

 

[cavemanrich]

@cactusrota
Good post and thanks on the heads up about the fat. I would not eat them, but my curiosity was about why the FRENCH just the meat from these. BTW, the French make some FINE Pastries, and they don't skimp on the BUTTER whatsoever.

 

[cavemanrich]

I had to google search to find out what schmaltz was. I wonder how Indian Frybread would taste fried in some of that?

Way back in time I remember my mom would render chicken fat and use it in her baking recipes. I'm not sure for what cakes, I was just a lil snipe then. She would collect and save it from the store chickens she purchased. When there was enough, she would render it.
She also would purchase pork fat and render her own lard. Nowadays everyone tries to avoid fats.