The birds were free ranged and fed a pelleted feed free choice. then penned for two weeks. December and January hatch on the three on the tray. the Brahma with the protruding breast bone was a trade for a pullet a friend wanted. The Wyandotte are progeny from my breeder pens this year. Yes they can be dry roasted. I do like to brine overnight before roasting...sea salt, rosemary, thyme, lemon, peppercorns, garlic, sage, onion and sometimes a little apple cider.Cant remember if it was this thread or another where someone asked for people to post pictures of their breed birds when butchered... But here are some I did this morning and yesterday. The three 7 month old cockerels on the 13 x 18 cookie sheet are left to right: Brahma (4 lb 2 0z) . Birchen Wyandotte (4 lb 4 oz) and Columbian Wyandotte (4 lb). before giblets tucked inside and bagging.Here are their giblets...healthy and pink
Comparison: 4 lb Wyandotte cockerel next to a 6 lb Wyandotte rooster put up yesterday
I like to age the birds 24 hours in the refrigerator before I vacuum seal them for the freezer. I also butchered an African gander yesterday that dressed out at 11 pounds. The gander is going into a salt brine today and will brine for two days and then be roasted.... It was moe! Thanks so much. 4 lbs at 7 months, that is longer than I thought. Appears to be similar to what I had last year if I had not culled at between 16 -19 weeks, mine came in at about 2 - 3 pounds tops and were hatchery birds and looked similar to yours, protruding breast bone, but some of mine were very lanky. Yours have an all around shape better than mine. At this age will they be tender enough to dry roast? I dry roasted a 19 week old sp. sussex last year that had a very savory short thigh! Anything in particular re: managment. Were they free ranged or kept in pens. High protein feed or layer feed? Thanks again, Mark
Last edited: