Banty's for meat?

Discussion in 'Meat Birds ETC' started by Churkenduse, Feb 18, 2008.

  1. Churkenduse

    Churkenduse Chillin' With My Peeps

    775
    8
    151
    Jan 1, 2008
    A friend of mine has Banty's and swears no one would eat them, is that true? Is there enough meat on them to bother?
     
  2. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    24,442
    46
    371
    May 7, 2007
    Forks, Virginia
    Jared ate his.
     
  3. BirdBoy88

    BirdBoy88 Angel Egg

    Dec 26, 2007
    Maryland
    i eat them...there good to me
     
  4. greyfields

    greyfields Overrun With Chickens

    4,889
    16
    261
    Mar 15, 2007
    Washington State
    Well they must be bigger than quail.
     
  5. UncleHoot

    UncleHoot Chillin' With My Peeps

    370
    5
    141
    May 22, 2007
    St. Johns, Michigan
    Not a lot, and it's mostly dark meat, I've been told.
     
  6. patandchickens

    patandchickens Flock Mistress

    12,521
    78
    341
    Apr 20, 2007
    Ontario, Canada
    at the very least, you could think of them as hard-to-unwrap bouillion cubes <vbg>


    Pat
     
  7. ksacres

    ksacres At Your Service

    Nov 16, 2007
    San Antonio TX
    Quote:wow, I like that lol
     
  8. SeaChick

    SeaChick Chillin' With My Peeps

    Apr 25, 2007
    Southern Maine
    Quote:[​IMG] FOTFLMAO!!!!!
     
  9. Buster

    Buster Back to Work

    Quote:I sure did and it wasn't too bad. Just make sure that if he's beyond the young and tender age, that you stew him in a pot or crockpot for at least 18 hours. Tasted just fine. I've hunted smaller birds than that for a lot less meat.
     
  10. silkiechicken

    silkiechicken Staff PhD Premium Member

    I eat silkies and they are pretty tiny. Mostly in medicinal soup stuff. They are proportioned like regular chickens in white and dark meat, just tinier. Silkies still have "white" and "dark" meat, but just they have extra pigment in their connective tissues.
     

BackYard Chickens is proudly sponsored by