Cornish cross question

[Lgbchickie]

Does it matter the coloration of the Plymouth rock chicken? I only ever see white Plymouth used is it a genetic requirement? Or could I use a different color without problems, like a partridge rock or blue rock? (Rock being the roo & Cornish being the hen)

 

[Molpet]

Does it matter the coloration of the Plymouth rock chicken? I only ever see white Plymouth used is it a genetic requirement? Or could I use a different color without problems, like a partridge rock or blue rock? (Rock being the roo & Cornish being the hen)

White is used because when plucked they look cleaner.

The store birds have those breeds in the background, but have been out of refined stock for 50 years. They have 4 different grandparents stocks to make the parents of what we buy in the store.

 

[Lgbchickie]

ok! thanks!

 

[Ridgerunner]

White is used because when plucked they look cleaner.

The store birds have those breeds in the background, but have been out of refined stock for 50 years. They have 4 different grandparents stocks to make the parents of what we buy in the store.

The Cornish Cross took over the chicken meat industry back in the mid 20th century. Since then different companies have developed and refined their own version of Cornish Cross. It took years of careful breeding to develop them, they are not a simple cross of two breeds.

You can get a decent meat chicken by crossing a Rock with a Cornish. They will not grow nearly as fast or as big as a Cornish Cross, they will grow more like a dual purpose chicken. The Cornish heritage should give them more breast meat than most dual purpose chickens. Feather color can affect the appearance of the carcass if you pluck instead of skin. Darker pin feathers are easier to see. I skin mine so feather color isn't important.

 

[ABQ chicken keeper]

The Cornish Cross took over the chicken meat industry back in the mid 20th century. Since then different companies have developed and refined their own version of Cornish Cross. It took years of careful breeding to develop them, they are not a simple cross of two breeds.

You can get a decent meat chicken by crossing a Rock with a Cornish. They will not grow nearly as fast or as big as a Cornish Cross, they will grow more like a dual purpose chicken. The Cornish heritage should give them more breast meat than most dual purpose chickens. Feather color can affect the appearance of the carcass if you pluck instead of skin. Darker pin feathers are easier to see. I skin mine so feather color isn't important.

Runner,
I agree with skinning chickens except at some point, say six months, the chicken is harder to skin. What experiences have you had?

 

[FunClucks]

Runner,
I agree with skinning chickens except at some point, say six months, the chicken is harder to skin. What experiences have you had?

I skin most of my chickens. Ease depends upon breed of bird and age. A good sharp knife makes all things easier. Even the older birds aren't "hard" to skin, you just have to be patient as you work through the process. CX are the easiest because they're bred for it, and they are processed young. Some of the 3m broilers I've done, when CX based, are also pretty easy. Even my production 2 year old roosters and 2 year New Hampshires aren't "hard" to skin. Slightly more challenging than CX, but entirely doable.

 

[Ridgerunner]

Runner,
I agree with skinning chickens except at some point, say six months, the chicken is harder to skin. What experiences have you had?

For pullets and hens it doesn't matter that much. Some older hens do get harder.

The problem with cockerels and roosters is that as they go through puberty they develop connective tissue that holds skin to the meat or bones. Different ones mature at different rates but usually around 6 months you get a noticeable difference. What I'd call the small of the back is probably the worst area though there can be other challenges. But with a sharp knife and patience it can be done.