be considered a breed to their own? I see many people comparing them with other chickens.... and honestly it's funny. I mean it's seriously like raising chukar partridge and quail and comparing the two.
I understand... that a chicken is a chicken... but heritage type breeds don't get the credit they deserve when they are compared to a cornish x rock. Same goes with flavor on the cornish x rock, you can't compare them with a 16 week old heritage breed... it's not fair for the cornish x rocks in that aspect.
Both breeds excel with certain traits. I keep reading people bashing the other breed... on both sides. Like.... " you don't know real chicken until you eat a leghorn fryer" or "them' birds are so small I can't even get a meal out of them" I guess the sad part about it is the fact that people can't respect each others choices... and it ends up turning into a battle for the best eating chickens.... come on seriously?
Like I said many times before, and I will say it again. They both have their places in todays society both commercially and in backyard flocks. They have their places in the kitchen too... I for one have had fried chicken from multiple breeds. I LOVE the cornish rocks in just about any aspect of cooking, I'm a bit partial.... BUT I have to say.... they make lousy fryers. If you have fried chicken from someone that knows what they are doing with a well raised AND processed heritage breed chicken. It truly is amazing, if your able to do it, try a rooster special from a hatchery and wow what a experience you will have. They are very easy on the eye and at 14-16 weeks they make great frying chickens... my favorite hands down. I think the smaller bones play a big role in the frying chicken along with less meat as they seem to fry up better.... there is just so much flavor... you seem to embarrass yourself because you stuff your face full of fried chicken getting it all over your hands and cheeks. Have you ever tried to fry one of those big cornish x's? It can be done, but there is almost too much meat on the bone for frying and it's hard to get the meat next to the bone fully cooked. Unless you have those big fryers like KFC it's hard to do... which is one reason why I like the young dp roosters.
But when it comes to grilling I prefer the meatier parts... or beer canned chicken... and the cornish x fits the bill to a T. My first experience with cornish x's were "beer butt chicken" OMG it was awesome... we injected it with cajun and butter and some other stuff... what made it neat was the fact that I raised it myself.... and processed it myself. I just couldn't see one of those leghorns sitting on a beer can on the grill... LOL... i would probably laugh.
I guess the thing is, you have to appreciate what both breeds bring to the table... both bad and good. Also you have to give respect to the people that are raising them... what gives you the right to tell them that the chickens they are raising are no good? There is economics that come into play that many people forget. For some it's not about being 100% sustainable in hatching their own chicks. All they want is to raise 50 Cornish Rocks for their family... most people here that do this, have a job and have kids. SO coming home every day to feed and water chickens.... is not easy... and to be frank.... I wouldn't call it lazy.
So... what do you think... should we petition to call Cornish x the Franken Chicken of it's day? LOL... I would like to hear the pros and cons of each breed so people can see positives from both. Heritage Poultry vs... Cornish x's. Taste wise??? How were they cooked? Or even why you chose the breed that you chose... certain traits? I think that this could be helpful for people wanting to get started in meat chickens.... either heritage or cornish x's.... ONE RULE.... be civil....
I understand... that a chicken is a chicken... but heritage type breeds don't get the credit they deserve when they are compared to a cornish x rock. Same goes with flavor on the cornish x rock, you can't compare them with a 16 week old heritage breed... it's not fair for the cornish x rocks in that aspect.
Both breeds excel with certain traits. I keep reading people bashing the other breed... on both sides. Like.... " you don't know real chicken until you eat a leghorn fryer" or "them' birds are so small I can't even get a meal out of them" I guess the sad part about it is the fact that people can't respect each others choices... and it ends up turning into a battle for the best eating chickens.... come on seriously?
Like I said many times before, and I will say it again. They both have their places in todays society both commercially and in backyard flocks. They have their places in the kitchen too... I for one have had fried chicken from multiple breeds. I LOVE the cornish rocks in just about any aspect of cooking, I'm a bit partial.... BUT I have to say.... they make lousy fryers. If you have fried chicken from someone that knows what they are doing with a well raised AND processed heritage breed chicken. It truly is amazing, if your able to do it, try a rooster special from a hatchery and wow what a experience you will have. They are very easy on the eye and at 14-16 weeks they make great frying chickens... my favorite hands down. I think the smaller bones play a big role in the frying chicken along with less meat as they seem to fry up better.... there is just so much flavor... you seem to embarrass yourself because you stuff your face full of fried chicken getting it all over your hands and cheeks. Have you ever tried to fry one of those big cornish x's? It can be done, but there is almost too much meat on the bone for frying and it's hard to get the meat next to the bone fully cooked. Unless you have those big fryers like KFC it's hard to do... which is one reason why I like the young dp roosters.
But when it comes to grilling I prefer the meatier parts... or beer canned chicken... and the cornish x fits the bill to a T. My first experience with cornish x's were "beer butt chicken" OMG it was awesome... we injected it with cajun and butter and some other stuff... what made it neat was the fact that I raised it myself.... and processed it myself. I just couldn't see one of those leghorns sitting on a beer can on the grill... LOL... i would probably laugh.
I guess the thing is, you have to appreciate what both breeds bring to the table... both bad and good. Also you have to give respect to the people that are raising them... what gives you the right to tell them that the chickens they are raising are no good? There is economics that come into play that many people forget. For some it's not about being 100% sustainable in hatching their own chicks. All they want is to raise 50 Cornish Rocks for their family... most people here that do this, have a job and have kids. SO coming home every day to feed and water chickens.... is not easy... and to be frank.... I wouldn't call it lazy.
So... what do you think... should we petition to call Cornish x the Franken Chicken of it's day? LOL... I would like to hear the pros and cons of each breed so people can see positives from both. Heritage Poultry vs... Cornish x's. Taste wise??? How were they cooked? Or even why you chose the breed that you chose... certain traits? I think that this could be helpful for people wanting to get started in meat chickens.... either heritage or cornish x's.... ONE RULE.... be civil....
