Cream Legbars

[ChicKat]

I personally wouldnt call CL a dual purpose bird because a dressed out carcass isnt very large as compare to other dual purpose breeds. Though CL do dress out fairly well and taste great. I typically process my males at about 14-16 weeks of age. They dress out fairly nice at that age, my guess is about 3.5-4lbs. I have processed a 2yr old CL male as well as one that was roughly 6/7months again those dressed out nice also, not sure what the weights were though (no scale, I never weigh anything). My personal preference is to process males young since I like the texture better when they are under 16weeks of age. That said CL make ok table birds, I process all my extras for my freezer.

The pictures below are of a pure CL and a CL mix both males, the CL is on the left in pic one and on the bottom in pic 2, they were roughly 14 weeks at the time of process.

Really a professional job!

 

[chicken pickin]

Really a professional job!

These were done by a professional

We do process some of our birds here at home and they come out quite nice also. But I got spoiled having one of the onły 2 well know processors in my state literally two streets over from me. So most of our birds get processed there.

 

[ChicKat]

These were done by a professional

We do process some of our birds here at home and they come out quite nice also. But I got spoiled having one of the onły 2 well know processors in my state literally two streets over from me. So most of our birds get processed there.

Brilliant! all of us could use that. ;O) do you choose skinned or skinless? - They looked really good after you prepared them too - drool

 

[chicken pickin]

Brilliant!  all of us could use that.  ;O)   do you choose skinned or skinless? - They looked really good after you prepared them too - drool
   

we pluck by hand and we leave the skin on. On occasion we skin them and section them up but I prefer a whole bird to roast

 

[sol2go]

Breeding plan for 2015. I've culled heavily this year down to 1 rooster and 3 hens. The hens are all different lines. All are cream, crested, and have good tails, so I'm working on type and lengthening the back of roosters for the next generation. I'm also keeping an eye on weights this year.
I will choose pullet offspring from each hen to create a three pen system for the future with alternating roosters.

I am also looking at a three pen system this year and hope to maintain.

 

[sol2go]

Cool new avatar cp!!!!!!!!!

x2!
In the snow it looks like a photo shoot backdrop.

 

[sol2go]

I just wanted to show everyone what I'm working with right now in my Legbars.

Thanks for the pics. I have 3 cockerels that very much match your roosters barring/color. I was wondering about the barring on their wing triangle, which seems to match up with yours - would you say it is mostly white with black "barring" at the tips?

As for your pullets/hens - maybe the crest is more gray and cream than the photo shows? In any event, the crest color seems to be darker than the hackle feathers. This combo really catches my eye. I don't think I have examples where the crest color is so distinct from the hackle feathers, whether the crest is gold, gray, cream or black.

I think @ChicKat has had a crest discussion percolating in her mind for awhile…just to touch on that…has anyone had male with a dark crest? As in black, or even grey, not just colorful as in red or chestnut or gold...

 

[sol2go]

These were done by a professional

We do process some of our birds here at home and they come out quite nice also. But I got spoiled having one of the onły 2 well know processors in my state literally two streets over from me. So most of our birds get processed there.

my husband would like that…

 

[ChicKat]

we pluck by hand and we leave the skin on. On occasion we skin them and section them up but I prefer a whole bird to roast

It really is a nice presentation - I have yet to acquire those skills.

Seems like I'm always really in a hurry - and so I skin to save time of plucking - which I would probably dry pluck by hand, and then I cut leg&thigh and breast-meat and freeze. I have been working on removing the entire skin-with feathers to make pelts - the skin I cover with borax on the inside of the skin - Pelts are kind of cool

 

[chicken pickin]

It really is a nice presentation - I have yet to acquire those skills.

Seems like I'm always really in a hurry - and so I skin to save time of plucking - which I would probably dry pluck by hand, and then I cut leg&thigh and breast-meat and freeze. I have been working on removing the entire skin-with feathers to make pelts - the skin I cover with borax on the inside of the skin - Pelts are kind of cool

I have read a little on making pelts and have had interest in it also. Im not quite sure what I myself would do with them but I know male feathers are beautiful and do come in handy to some people so their may be a market for them. I do save feathers and have a bag full of them f future projects with the kids. Maybe one day I will learn to do more with the feathers or pelt so I waste less.

If you have pics of pelts you have done Id love to see them. If you feel this isn't the place maybe you could PM me