First butchering White Rock and now Blue Andalusian -pic

[pj_elia]

This year I decided to raise some chickens for food. I decided to just keep extra roosters I hatched out for meat. I have about 30 roosters growing. The first batch is 9 weeks old and I decided to try butchering one. I couldn't wait any longer. Anyway, I took one of the white rocks. It came out better than I expected. I dry plucked it and its not a bad size. Didn't weigh it but here's the pic. Can't wait to do the rest.

 

[anthonyjames]

Yum!!

 

[exsia]

wow, that's a 9wk old white rock? Looks pretty good!

 

[pj_elia]

Yeah, 9 weeks to the day. I was surprised as well. I'll get a weight on it tonight. It might look bigger in the picture than it is. That tomatoe is about the size of a small orange.

 

[petrelline]

My barred rocks looked just like that (surprise, surprise). They were 3 lbs or so at 12 weeks, 4 at 16 (dressed). Looks like the white rocks make a slightly better carcass - no black pin feathers.

With the long leg bones they roast better if you truss them well, in my experience. Otherwise the legs can get kind of overdone and chewy.

 

[aclee]

Looks beautiful for only 9 weeks! Can't wait to hear a weight on it though

 

[pj_elia]

The weight was 1.96lb clean and dry with half the neck , liver, and a cleaned gizzard.

 

[pj_elia]

Quote:
Good tip on the trussing. I wouldn't have thought to do that.
I guess the mine are right on track with yours. 3 more weeks for another pound I guess. The food has been stand chick grower. Now i'm using 20% protein food.

Anyway I have Buff Orp, Wellsummers, RIR, Delawares, Production Red, and Blue andalusian roosters still to go. Not including the bantams.

 

[becky3086]

I was very interested in seeing this since I just hatched some white rocks (big chicks!). I am hoping to combine these with other breeds to create my sustainable meat bird.

 

[smith2]

That is about the size my grandmother used for frying.