BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[miss heny]

Well... Mamma hatched out her babies but I found one in the yard and other one out of the nesting box. Checked her and snagged the other one under her, might have one or two more hatch. I believe sex linked one rooster two hens

 

[bnjrob]

Quote:
I love brining for not only moisture but getting herbal flavors into the meat. And if I'm extra worried about dryness either because I am anticipating cooking it badly or it's an old bird that may be drier, then I stuff butter underneath the skin to roast it.

 

[Kassaundra]

Well... Mamma hatched out her babies but I found one in the yard and other one out of the nesting box. Checked her and snagged the other one under her, might have one or two more hatch. I believe sex linked one rooster two hens

I'm glad they hatched and you found them before they got hurt, sorry you may have to brood them yourself instead of a broody mom.

 

[miss heny]

I was planning that honestly, with all this weird weather and what not. ATM i think one got slightly chilled so hanging out with me

 

[Fire Ant Farm]

I know this is old hat for those of you who have been doing this for a while, but... YUM! One of the NHs, rested 5 days, kept this one back when freezing them all (had trouble with the bag sealing so it got partly cooked a bit, so decided to have it for dinner). Turned out very well. Sure it would have been even better brined (just didn't want to deal with it tonight).



- Ant Farm

Edit: Forgot to add - I weighed the NHs when bagging them up. They were all around 2.5 lbs each (some an ounce or two more, some an ounce less). I didn't get pre-processing weights on them, so I don't have a yield - I stopped weighing them because I knew I wouldn't be keeping any.

 

[neopolitancrazy]

... If dry and a bit gamey, sounds like I should brine for a while ....

- Ant Farm

My grandmother removed gaminess by soaking in buttermilk. fwiw.
Angela

 

[hellbender]

My grandmother removed gaminess by soaking in buttermilk. fwiw.
Angela

BUTTERMILK...The magic ELIXIR.

 

[bnjrob]

Just ate one of the 6 month old cockerels we butchered last week. After a few years of selective breeding, even the culls were better this time around. They dressed out at 4 to 4.5 lbs and had more breast meat than we've normally had on such young roosters. And with a bit of butter under the skin, since our birds are so lean, the breast was very moist even without any brining. Always nice to see improvement in the flock.

 

[AnthNDacula]

OK, in the 1950 Betty Crocker Picture cookbook, says guinea may be broiled, fried, braised, or roasted using same directions as chicken.
The Doubleday Complete Contemporary Cooking (Vol. 1) from 1975 says guinea has a "rather dry, delicately gamey meat" and are prepared like chicken. Roast, spit-roast, and braising are the recommended ways of cooking. 350F oven temp for 1.5 to 2.5 hours, brushing with butter or drippings.
Better Homes & Gardens 1967 "Favorite Ways with Chicken (Turkey, Duck, and Game Birds)" says roast covered @ 375F approx 1 hour unstuffed or 1-1/2 hours stuffed, uncover for last 20 minutes. Also has a recipe, "Guinea hens and Kraut" if interested
The Joy of Cooking (1962 printing) recommends for stuffings: cooked wild rice; bread dressing; or fruit dressing (glaze? may need to read more here). Also recommends dredging with flour then placing uncovered in a 450F oven, but reduce heat to 350f once bird is in, cook 30-45 minutes or until tender (depending on stuffed or unstuffed; and size) Basted or "barded" which is putting bacon over the breasts.

I have at least 2 more with instructions on guineas (maybe more?) and will edit this as I find them.

If I were cooking game birds by a regular chicken recipe I would brine them first at the very least. If they were home processed and not contaminated with fecal material the way commercial poultry is I'd roast the breast medium rare. I'd probably cook the legs and thighs in deep fat as a confit and serve with french fries and a garlic mayo... fat content be ******. The back, bones, feet, etc. would go into stock. I'd marinate the liver in teryaki sauce, split it in half, insert a slice of jicama or water chestnut, wrap in bacon and bake for an amazing side of Rumaki for the breasts. If I just wanted to roast the birds whole I would definitely bard them with fatback or pork belly. If I were using bacon I'd blanch it first to get rid of the smokey flavor. It would overpower the cherry/chipotle glaze I'd want to serve over the guinea.

 

[AnthNDacula]

Wow! That is a gorgeous bird. Looks so much better than any cornish cross from the grocery store.