Arizona Chickens

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DesertChic said:
Yeah! We were really surprised. The Dorking I butchered was 6 weeks older than the NN I butchered, but the meat was far more tender, finely textured and succulent. I don't know how else to describe it. And he wasn't even from my best Dorking rooster and hen breeding, but just a trial run with my weakest birds so I could familiarize myself more with their genetics. I haven't butchered my NN/Dorking mix yet so I don't know how the one will effect the other...except for making a really pretty rooster with a really silly crow. He sounds like a wannabe opera singer gargling while trying to sing. My husband and I crack up at him.

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Is that the roo that you want a white nn hen for?
 
The Ameracauna I let raise chicks is once again broody for me too. She is so hard to break. 2 nites, 2 days in the cage, I let her out and she beat feet directly to the nest; no stopping for a drink, no eating, no pooping - just right into the nest box. She's back in the cage. No chicks for me for about a year or so.
 
cavemanrich said:
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.
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My pantry has ghee, coconut oil, avocado oil, bacon grease, lard and I also use butter. I've rendered my own lard but haven't dried duck or chicken yet. I've taught my daughter to use them too. My mother is appalled!
 
cactusrota said:
Yeah, for a while there I had the Bresse hens in the main mixed flock with the NN roo because the pen they are in now WAS the "bachelor pad" full of young cockerels. Once I was down to just a couple Bresse roosters in there I moved the hens in with them for a while, then added the two white NN hens for a few weeks, then took the NN's back out again.
So birds from like a Jan-Feb hatch would be Bresse hens under the blue NN, March until July would be under Bresse roos.
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Ok, that's what I thought that you had told me. So, my White NN pullet that isn't laying eggs yet is from the white NN hens in with the Breese.
 
DesertChic said:
Actually, if you look into the celebration of the Bresse in France, it's got as much to do with how their raised and fed as it does with their genetics. Yes, they've been genetically bred with certain qualities, but if you sampled Bresse from America and Bresse from France they would have noticeable differences in taste and texture.

In France, the Bresse are free-ranged on select pasture that is rotated, allowing 3 months rest for fresh pasture to grow before a flock is introduced. At a certain age the Bresse are then brought into large pens and fed a combination of corn, cranberries and buttermilk exclusively for about three weeks before processing. Keeping them confined and feeding them that specific diet (allegedly) results in more tender, sweeter and more flavorful meat.
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That's exactly it. They are the warm blooded version of Champaigne. It can't technically be called that unless it's from grapes grown in that region of France and processed in the official way. If you look into Kerrigold butter and why it tastes so damned good, it's for the same reason. It comes from cows raised in a certain region on a certain grass growing out of a certain soil in a certain climate. It really does make a difference.
 

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