Bob Blosl's Heritage Large Fowl Thread

[catdaddyfro]

Oh yeah looking good there Scott. See my ones still have to be cleaned up a little in the head area they still have a lot of the black striping in the top feathers. Will get there soon though I may have to hit you up a little later on for a male or if Ron has one better than I have here which I'm not jumping to conclusions yet I can tell it will be quite a while before any judging on these boys the pullets mature much faster than the males for sure I can tell the pullets are pullets and I can see the males are males but just not as prominent(no comb or wattle growth) at this juncture/age as the pullets seem to show. the pullets get prettier faster too LOL My boys are not too hansom still yet,

Jeff

 

[gjensen]

Yellow House, I like that Ancona pullet.

Scott, your birds are looking good.

cbnovick, I will be interested in keeping up with your Buff Rocks.

 

[fowlman01]

Good job Scott!

w.

 

[cluck-cluck]

Well, even so I'm still hoping to purchase eggs from exop, I decided to buy another batch of birds from a hatchery. I heard Murray McMurray hatchery has decent dorkings so I am hoping they might have OK Crevecoeurs. I just got 15 chicks and hopefully I'll be able to choose a few amongst them to keep. Maybe, by having birds from different sources, I'll be able to massage the generations into something showable? I am also hoping to get my broody to raise them.

Has anyone else ever started from hatchery stock and actually made something of them? LOL. I just don't want the whole year to go by without trying to work on something...

 

[thedragonlady]

Evening all.....trying to get packed up for a work trip to Tallahassee, but I snapped a couple of shots of some 2013 grow out pullets (Columbian Rocks LF) and thought I'd stick them up before I leave. Edging/lacing on mail tail feathers is much improved as is tail spread, although I do still have a few inverted "U" shaped as opposed to inverted "V" shaped tails....coloring is improving with every season I think. A couple pullets have begun to lay, not certain which ones (I've kept 12 to grow out and will cull those down to 4-5). These girls are all about 6 months old +/-

Columbian is one of my favorite colors . These are looking good Scott.

 

[thedragonlady]

That is a nice bird......

Walt

X 2 !

 

[Yellow House Farm]

Nice pullets scott, the color does seem to be looking good as does general back line. They don't look too loose feathered at all. Maybe at some point you cn get some individual portraits (in all your spare time).

 

[cbnovick]

Thought I'd post this delish recipe for anyone processing culls and/or 'harvesting' meat birds.

Bon Apetit !!!


Lemon, Herb, and Garlic Roast Chicken

Ingredients

• 1 whole Yellow Onion, Sliced
• 2 whole Lemons, Halved, Juiced, And Halves Reserved
• 4 sprigs Thyme
• 4 sprigs Basil
• 6 cloves Garlic, Unpeeled
• 1 whole Chicken (about 4-5 Pounds)
• 3 Tablespoons Olive Oil

Combine onion, lemon juice, thyme, basil, and garlic in a roasting pan or large baking dish.

Add the chicken and turn to coat on all sides.

Fill the cavity with the lemon halves, herbs, garlic, and as many of the onion slices as possible (the rest of the onion slices can just hang out in the bottom of the roasting pan). Tie the legs together with kitchen twine to keep everything from falling out.

Rub the outside of the chicken with olive oil and season generously with salt and pepper.

If you have time, refrigerate the chicken uncovered for a couple hours, or better yet, overnight to let the flavors soak in. If not, go ahead and heat the oven to 400°F and arrange the rack in the bottom third of the oven, leaving the chicken out at room temperature while the oven heats.

Roast the chicken for about 1 hour 15 minutes, or until a thermometer inserted in the inner thigh reads 165°F.

Baste the chicken occasionally during cooking; if the breast gets too brown before the chicken in completely cooked, loosely 'tent'/ cover it with a small piece of foil.

Transfer chicken to a cutting board and cover with foil. Let rest for at least 15 minutes before carving.

 

[Lacy Blues]

YHF, very nice Anconas.

Scott, lovely Rocks.

cbnovick, that looks scrumptious! Thanks for sharing everybody!

 

[cluck-cluck]

I've got to say, I've never eaten better roasted chickens than whatever my husband does with them, LOL. Speaking of roasted chickens, at what age should a "heritage" cockerel, such as a dorking or creve or houdan, etc... be slaughtered to get the best size vs texture for roasting? They're such slow growers, so I'm wondering if they get tough after a certain point? Thanks

Oh, and Yard full o' rocks, my opinion is awfully novice, but I gotta say your rocks are beautiful in my eyes! What lovely markings and I can't see the U shape tails, seems more like blunt V's certainly nice and wide!