Favorite Meat Bird besides Cornish X

[MKetter]

Besides Cornish Cross, what is your favorite meat bird, and at how many weeks do you butcher?

 

[Morrigan]

I like the ranger type meat birds -- sometimes called red rangers, freedoms rangers or even slow broilers. We generally butcher in the 10 to 14 week ranger depending on gender and how they are growing out. I prefer raising them to CX, as I like the extra flavor that slower growth imparts, and also enjoy seeing them have a more "normal" chicken life.

 

[MKetter]

I like the ranger type meat birds -- sometimes called red rangers, freedoms rangers or even slow broilers. We generally butcher in the 10 to 14 week ranger depending on gender and how they are growing out. I prefer raising them to CX, as I like the extra flavor that slower growth imparts, and also enjoy seeing them have a more "normal" chicken life.

I’ll be butchering a bird for the first time tomorrow. My brother bought two Wyandottes straight run, and got one male, one female. He lives in town and is able to have up to six chickens. Stu the Roo is number seven. He has to go.

https://www.backyardchickens.com/threads/my-first-bird.1674827/

 

[Greengirljmt]

Besides Cornish Cross, what is your favorite meat bird, and at how many weeks do you butcher?

Hello, I raised Kosher Kings this year for my first foray into meat birds. I fed them very well and processed them at 10 1/2 weeks. The pullets were between 4 & 4 1/2# and the cockerels were a bit over 5#. Next time I'll process earlier because I'd like smaller birds. I'm just a one person household.

I just baked one of the breasts tonight and it was by FAR the most delicious chicken I've ever eaten. Moist, tender and very flavorful. Perfection.

I do have to confess to serving them an olive oil-corn-molasses-herb cake that was topped with peach jam that has been in the freezer for two years and needed to be used up for the last week, in addition to their regular feed. I fed New Country Organics and soaked their food overnight. That way there was no waste. They were also pastured.

I don't know if this helps but I hope so

 

[Morrigan]

I do have to confess to serving them an olive oil-corn-molasses-herb cake that was topped with peach jam that has been in the freezer for two years and needed to be used up for the last week,

I think you found the secret to success.

 

[MKetter]

Hello, I raised Kosher Kings this year for my first foray into meat birds. I fed them very well and processed them at 10 1/2 weeks. The pullets were between 4 & 4 1/2# and the cockerels were a bit over 5#. Next time I'll process earlier because I'd like smaller birds. I'm just a one person household.

I just baked one of the breasts tonight and it was by FAR the most delicious chicken I've ever eaten. Moist, tender and very flavorful. Perfection.

I do have to confess to serving them an olive oil-corn-molasses-herb cake that was topped with peach jam that has been in the freezer for two years and needed to be used up for the last week, in addition to their regular feed. I fed New Country Organics and soaked their food overnight. That way there was no waste. They were also pastured.

I don't know if this helps but I hope so

I never heard of Kosher Kings. I’ll have to look them up.