California - Northern

[chiqita]

By poaching, do you mean the Chinese method--put the whole chicken into water, bring to a boil and turn off heat after putting a lid on the pot and leave it I for one hour?

Makes great enchilada meat...I bet the Bresse would be great braised in my Pressure Cooker for 15 minutes. I cooked a Dorking X Marans that way on Sunday. Everyone loved it!

I think its mostly like you poach a fish, semi roasted semi steamed in wine butter and herbs then crisped. I haven't done it yet just gone off what you see in the internet.
Pressure cooker sounds good! I need to get one of thoes.

I just cut up a ton of ham and am thinking of ham salad. I have never had it however. Anyone have a favorite recipe?

 

[ronott1]

Quote: Poached in Parchment Paper? That does sound good.

I cut up the chicken and removed the skin from the breast. I sprinkled the meat with salt and pepper and browned it in hot oil.

The Pressure cooker had a layer of orange bell pepper(half an onion is good here too) and about a cup of chicken broth. I put the chicken on top of that and topped the chicken pieces with a big pinch of leaf thyme and a bit of grinder garlic. The pressure cooker goes up to pressure for 15 min(longer for those really old birds--this one was 12 weeks old so fairly tender).

The pressure is then released and you can thicken up the left over juices to make a sauce. We just spooned it over the chicken. For the sides we had Parmesan Coos Coos, home made bread and Braised Asparagus.

It is amazing how little you have to spice a good Heritage Chicken to have something that tastes very good.

 

[ThePaganJew]

Quote:
So since Bresse isn't a roasting chicken what breeds do make good roasting chickens? I'm all up for learning new ways to cook these wonderful and tasty critters but sometimes you just want a nice roast chicken.

 

[ElitePoultry]

Here are my babies sorry bad pic wouldn't hold still. I'm thinking the black one is a cockerel.

They look like little jet fighters

Ohh the biebs! Serious lust. Maybe I can try and bribe you with bresse eggs!

There was a soft fart egg in the box this morning!! I'm going to have to put in the nest even in the mud I think, lol.

Bresse seem to do best when poached or cut up according to the tradition. Or salt baked. They are not a roasting chicken. I haven't learned to poach chicken, but I can salt bake with the best of them.

Breese are very cool chickens!

 

[ronott1]

Quote:
So since Bresse isn't a roasting chicken what breeds do make good roasting chickens? I'm all up for learning new ways to cook these wonderful and tasty critters but sometimes you just want a nice roast chicken.
Heritage breeds have a slow growth rate compared to Cornish Crosses. Fryers, Roasting Chicken and the Stewing Chicken are based on much smaller sizes than Cornish Crosses. When was the last time you saw a 1.5 pound chicken at the store? That is Fryer size for Heritage breeds. Roaster are the bottom edge of what you see in the store-3.5 to 4 pounds. Anything bigger needs to be stewed. Also the age makes a difference. For Heritage Breeds, Roasting is up to 4 months old for Cockerels and 5 months old for Pullets.

Trust me though, the Heritage Breeds are very tasty!

 

[liz9910]

They look like little jet fighters

They can fly very easily too. One jumped from my hand and flew right down to the ground no problem!

 

[MrsMoonCat]

Here are my babies sorry bad pic wouldn't hold still. I'm thinking the black one is a cockerel.

Elizabeth I think you're right about the little cockerel. Their combs seem to show up early in these Seramas. Congrats on the little cuties

 

[liz9910]

Elizabeth I think you're right about the little cockerel. Their combs seem to show up early in these Seramas. Congrats on the little cuties

I think Mama is ready to kick them to the curb, she's leaving them a lot and they don't follow her. I think I will be bringing them inside so I can tame them. I think she's ready to go back with her buddies, but I feel bad separating them.

 

[ElitePoultry]

Heritage breeds have a slow growth rate compared to Cornish Crosses. Fryers, Roasting Chicken and the Stewing Chicken are based on much smaller sizes than Cornish Crosses. When was the last time you saw a 1.5 pound chicken at the store? That is Fryer size for Heritage breeds. Roaster are the bottom edge of what you see in the store-3.5 to 4 pounds. Anything bigger needs to be stewed. Also the age makes a difference. For Heritage Breeds, Roasting is up to 4 months old for Cockerels and 5 months old for Pullets.

Trust me though, the Heritage Breeds are very tasty!

I beilieve these Bielefelders cockerels could potentially good meat birds. They go through a very noticable growth spurt not like any other breeds that i have.
When i can start from day old chicks im going to feed the males broiler ration and keep track of their weights.

Something fun to do!

 

[ronott1]

Quote: That is very exciting!

The Bresse grow like crazy too. It seems like their only goal all day long is to eat and eat!

Mine are two weeks old now.