BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Beer can]

Thanks for the replies on my NN questions.

I guess I am wondering if the nakedness can be breed out without losing meat quality. My daughter, who is my partner in crime on this project, thinks that they have too much "character" to be food. I want to give them a go, but she is hesitant.

Well, my mind is made up, she'll just have to get over it.

I always thought they were super ugly...can't wait to get some now....

What does it do for women? (I eat soup too.

)

Silkie soup is supposed to be more oriented towards women, medicinally...I'm going to eat the som beech anyway...

 

[Mini Meat]

What does it do for women? (I eat soup too.

)

Silkie soup is supposed to be more oriented towards women, medicinally...I'm going to eat the som beech anyway...

Maybe after beer can eats some we can get a report back on any reduction in cramps. Maybe we'll even see some lactation... That'd be fun.

 

[DesertChic]

Maybe after beer can eats some we can get a report back on any reduction in cramps. Maybe we'll even see some lactation... That'd be fun.

LMAO!!!

 

[DesertChic]

I always thought they were super ugly...can't wait to get some now....

Silkie soup is supposed to be more oriented towards women, medicinally...I'm going to eat the som beech anyway...

I originally thought they fell in the "so-ugly-they're-actually-cute" category. Now....I honestly think they're beautiful. I love all the variations in appearance, and personality. I don't even need to band them most of the time to be able to tell them apart.

Hmm....I've got a few Silkie carcasses in the freezer right now. I guess I'll have to give it a try. (I'm still using the combs for making broth from now on. Can't hurt, right?)

 

[LindaB220]

Hey guys, I've spent the past week trying to play catch up on the thread. Still a month behind but the info is so engrossing and entertaining I must continue. But I had to jump in on this topic. Cock's comb soup. Love it. As my buddies know, I've taken off time to heal from my daughter Aimee's death. And I've spent the past 4 months healing and dealing with it. But now is the time to get back on the horse and ride again. Getting some more chickens. Even more important, since I'm living in Vancouver WA with my daughter Jenny and her family, I've decided to go back to Louisiana and visit a while. Not long probably. Ron, I want to come see you on the way. Book me a motel and we'll be cooking. When I come maybe you can teach me caponizing in person. I have to re-buy the tools since I sold them when I gave away my chickens. I have such respect for you in your skills of homesteading and getting the very best out of your bird. Use it all. Right now I'm at a very happy time in my life. New business plans following through.

 

[AnthNDacula]

So here's the "Minowa Capon" I bought at Kroger for $19. I roasted it last night... sorry no pic. In my opinion it was a Cornish Cross Broiler that had spent too much time around 'roided up gym bunnies. The breast was classic broiler but a bit like a stripper who spent too much money at the plastic surgeon. The leg bones were slightly longer than the usual grocery bird but enormously thick and still short enough to get it a job in an old timey freak show. As for the dark meat, it looked rather white chocolate, while I was expecting something closer to Hershey's Special Dark. And those tiny little wings! Someone must have slipped mommy some thalidomide. Ultimately I can pretty much guarantee this bird arrived at the processing plant in a rolling chair.

So I put on my emotional armor... a green apron and matching insulated gloves... and roasted it with salt and butter. What else would a succulent capon need after all! Well the meat had a little more flavor than regular grocery store chicken. My partner said it tasted like turkey. The meat was firm, but the white meat was course. All in all it would have impressed anyone not initiated into the mysteries of back yard chicken pot pie. Oh, I guess I should mention there was nothing that could pass for a caponizing scar. Of course this isn't conclusive evidence, but it supports my theory that this was a fake capon... can I call it a fakon? Maybe some of the experience caponizers can chime in. So after this test I know what passes for a capon among the commoners, but I'm looking for chicken aristocracy. My next test cooking will be a D'artangnan capon. but that's an $80 bird plus shipping so will have to wait 'til I sell a kidney. So Project Capon continues with the goal of serving my own, home grown Dorking capon for Thanksgiving. Cheers!

 

[CanadianBuckeye]

That is a somewhat bizarre looking chicken. Even more strange than the usual cornish x. I'll bet you are right, it's probably just an older cornish x.

 

[Kassaundra]

Those who have ate capons is there a scar of any sort from the process that you have noticed when you cook them?

@AnthNDacula I have heard there is cornish x capons just kinda defeats the purpose being they are butcher ready before sexual maturity. Even if it is a X it probably was caponized. My guess would be not a X but then you'd imagine the price would be higher. Capons I've seen I think were labeled barred rock.

No I haven't noticed any scar

 

[dfr1973]

So here's the "Minowa Capon" I bought at Kroger for $19. I roasted it last night... sorry no pic. In my opinion it was a Cornish Cross Broiler that had spent too much time around 'roided up gym bunnies. The breast was classic broiler but a bit like a stripper who spent too much money at the plastic surgeon. The leg bones were slightly longer than the usual grocery bird but enormously thick and still short enough to get it a job in an old timey freak show. As for the dark meat, it looked rather white chocolate, while I was expecting something closer to Hershey's Special Dark. And those tiny little wings! Someone must have slipped mommy some thalidomide. Ultimately I can pretty much guarantee this bird arrived at the processing plant in a rolling chair.

So I put on my emotional armor... a green apron and matching insulated gloves... and roasted it with salt and butter. What else would a succulent capon need after all! Well the meat had a little more flavor than regular grocery store chicken. My partner said it tasted like turkey. The meat was firm, but the white meat was course. All in all it would have impressed anyone not initiated into the mysteries of back yard chicken pot pie. Oh, I guess I should mention there was nothing that could pass for a caponizing scar. Of course this isn't conclusive evidence, but it supports my theory that this was a fake capon... can I call it a fakon? Maybe some of the experience caponizers can chime in. So after this test I know what passes for a capon among the commoners, but I'm looking for chicken aristocracy. My next test cooking will be a D'artangnan capon. but that's an $80 bird plus shipping so will have to wait 'til I sell a kidney. So Project Capon continues with the goal of serving my own, home grown Dorking capon for Thanksgiving. Cheers!

Looks like a CX to my eye as well ... and I let a couple grow a little past twelve weeks old the last time. As for a scar, while I have not seen one on my slips or capon, I have felt it along the inside of the rib cage on a couple of slips. The big question with regards to the mystery bird's age: fat deposits? All my slips and capon had a nice thick layer of fat on their backs under the skin, and more in the abdominal cavity. From the old pamphlets and books I've been able to read, capons were traditionally grown out eight to twelve months, with most sources mentioning 10-11 months old as being prime. IME, the fatty-baby CX broilers just don't put on the fat like that, no matter how much they laze around, due to their high metabolisms.

My ten month old Wyandotte capon on the smoker:

Notice the fat layer just under the skin!

 

[alisar]

Hi guys, just wanted to come out of lurking regarding super yummy chickens. Last year I hatched out some Trader Joes fertile eggs, giving me some very sweet layer girls. I had my White Bresse rooster cover these girls and the resulting cockerels were SO GOOD. They were probably 4 or 5 months old and though they were a little chewier than a store bought chicken, they were still reasonably tender when I roasted them. The taste was less "duck meat like" than a pure Bresse, but still had a great flavor. They were freakishly fast growing too, I'm assuming from the commercial genetics side. Just something to try if you have a heritage meat breed and a Trader Joes near by.