Cream Legbars

[blackbirds13]

Bresse - 4 splash, 3 blue and 3 black and t hen 2 other chicks I cannot identify. I ended up with 13 Rees Legbars total.

I assume the 4 splash Bresse you are referring to are the yellow chicks in the upper left hand corner. If so I would guess that they are white Bresse. My splash Bresse was a light grey chick. What nice packing peanuts!

They are yellowish with a grey tint on the face. 1 has spots showing in the white pin feathers nôw coming out, 2 that I am not surf on look like this

edited to fix picture locations

 

[chicken pickin]

Has anyone ever processed their roosters really young at about 13-14weeks old. If so what was the yield of meat. I know it wont be much at all. But I currently have a batch of young boys that are getting really noisy in the early AM hours and I need to eliminate some of the crowing for the sake of keeping the peace with my neighbors.

 

[blackbirds13]

Has anyone ever processed their roosters really young at about 13-14weeks old. If so what was the yield of meat. I know it wont be much at all. But I currently have a batch of young boys that are getting really noisy in the early AM hours and I need to eliminate some of the crowing for the sake of keeping the peace with my neighbors.

I did one last year about that age. It was okay in regards to the meat but not worth it my husband thought unless you were making it for a stew, soup or part of a casserole or the like. The texture was fine. As a stand alone meat in an entrée he felt it was lacking. I skinned it to cut back on the amount of work for such a small carcass. If I did it again I'd probably maybe debone the meat or something - not sure it was worth the work and effort. I would have paid to have it done if I had enough boys to make it worthwhile but I only had 4 that I was culling at the time. Lunch is almost over so I better go eat it.

 

[chicken pickin]

I did one last year about that age. It was okay in regards to the meat but not worth it my husband thought unless you were making it for a stew, soup or part of a casserole or the like. The texture was fine. As a stand alone meat in an entrée he felt it was lacking. I skinned it to cut back on the amount of work for such a small carcass. If I did it again I'd probably maybe debone the meat or something - not sure it was worth the work and effort. I would have paid to have it done if I had enough boys to make it worthwhile but I only had 4 that I was culling at the time. Lunch is almost over so I better go eat it.

Thank You

 

[ChicKat]

Has anyone ever processed their roosters really young at about 13-14weeks old. If so what was the yield of meat. I know it wont be much at all. But I currently have a batch of young boys that are getting really noisy in the early AM hours and I need to eliminate some of the crowing for the sake of keeping the peace with my neighbors.

Actually I processed some at 10-weeks. They were 2.75 to 3.5 pounds. Rather than do a complete chicken processing I removed skin and saved only the breast-thigh-legs. When these were prepared they were surprisingly good IMO - I think that it certainly won't be a chicken dinner to feed the family - and a lot depends on how it is prepared and how people like to eat. One thing that is considered a delicacy here in TX is quail - when you order them in a restaurant - they are small and you get little meat and a lot of bones...but good flavor. CL juveniles are much better! (and don't cost $15.00 for the entree). LOL

 

[chicken pickin]

Actually I processed some at 10-weeks. They were 2.75 to 3.5 pounds. Rather than do a complete chicken processing I removed skin and saved only the breast-thigh-legs. When these were prepared they were surprisingly good IMO - I think that it certainly won't be a chicken dinner to feed the family - and a lot depends on how it is prepared and how people like to eat. One thing that is considered a delicacy here in TX is quail - when you order them in a restaurant - they are small and you get little meat and a lot of bones...but good flavor. CL juveniles are much better! (and don't cost $15.00 for the entree). LOL

Awesome! Make me feel much better about my decision to process all my boys a little early.

 

[Thespoiledchicken]

They are yellowish with a grey tint on the face. 1 has spots showing in the white pin feathers nôw coming out, 2 that I am not surf on look like this






edited to fix picture locations

They may be Silver Barnvelders

This is a pic of my Silver Barnies when they were about the same age

 

[speedy2020]

Actually I processed some at 10-weeks. They were 2.75 to 3.5 pounds. Rather than do a complete chicken processing I removed skin and saved only the breast-thigh-legs. When these were prepared they were surprisingly good IMO - I think that it certainly won't be a chicken dinner to feed the family - and a lot depends on how it is prepared and how people like to eat. One thing that is considered a delicacy here in TX is quail - when you order them in a restaurant - they are small and you get little meat and a lot of bones...but good flavor. CL juveniles are much better! (and don't cost $15.00 for the entree). LOL

Are you process Cream Legbar at 10weeks? I am going to process some at 14 weeks.

 

[GaryDean26]

Are you process Cream Legbar at 10weeks? I am going to process some at 14 weeks.

Poussin which is also called Spring Chicken, Cornish Game Hen (even if there is no Cornish or Game Fowl in the bird), etc. is processed at about a month old (they should be about 1 pound). It is the succulent meat and there is a good demand for it. You really can process chickens at ANY age. Commercial processing ages really don't apply if you are not trying to maximize the yield of meat to food consumption ratio.

 

[speedy2020]

Poussin which is also called Spring Chicken, Cornish Game Hen (even if there is no Cornish or Game Fowl in the bird), etc. is processed at about a month old (they should be about 1 pound). It is the succulent meat and there is a good demand for it. You really can process chickens at ANY age. Commercial processing ages really don't apply if you are not trying to maximize the yield of meat to food consumption ratio.

If you are going to process early, it best to raising coturnix quail. They are meaty at 7-8 weeks.