Has anyone fried or roasted 3 month old heritage breeds?

[3KillerBs]

I just finished frying 4 pieces of chicken to sample the adjusted gelatin batter. It has a golden color, I wonder how it will taste with the dilution and 3 eggs.? They were seasoned Cajun style with red cayenne pepper and other stuff.

The eggs gave it a buttery soft crunch, the gelatin and eggs balanced the crunch. In addition, the chicken were fully cooked with a golden color crust. I'll try taking out an egg tomorrow.

Actually, these 3 month old heritage birds are the perfect age to fry. All this time, I have been eating them stewed at 4 to 5 months old.........................

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Now I'm hungry!

 

[SmiYa0126]

I only do dry brine, juicy and not overly salted meat. A couple of tablespoons of salt under the skin, let sit for 24 hours and allow the skin to dry out and then roast or rotisserie. Yum!

 

[NorthwoodsChick]

I don't fry (ever). Nothing to do with the bird, everything to do with my utter lack of respect for heat and the frequency with which I routinely burn myself while frying. Severely, more than once. [I have also twice opened pressure cookers w/o first relieving said pressure. 0/10 - do not recommend. Seriously, expect a visit to the ER where they can do substantially nothing for the injury, or the pain, except bill you for the visit.]

I have roasted at 10 weeks and wasn't entirely disappointed.

you tell us what to feed, leaving the frying to others. ED visits are too expensive for a scrub and cream slather.

To OP- try the spatchcock method..you can’t go wrong

 

[3KillerBs]

try the spatchcock method..you can’t go wrong

I like spatchcocked birds for grilling.

 

[NorthwoodsChick]

I like spatchcocked birds for grilling.

on a side note, meet my cockerel:,Spatch
My other cockerel, Stewie..well, let me just say the gravy was excellent!

 

[3KillerBs]

on a side note, meet my cockerel:,Spatch
My other cockerel, Stewie..well, let me just say the gravy was excellent!
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I name a lot of my birds for food too.

I currently own Cordon, Chipotle, Teriyaki, Buffalo ...

 

[CNJ]

The next batch to be processed are from a F2 Breese father/Cornish X daughters line. I think these will be heavier than the Dark Cornish father/Breese mother cross that I just did.

The interesting thing with the Breese cross I just did is their carcass had a light blue tint, but the color of their meat was normal red, so it must be the skin tone. Even the ones with yellow or white legs had that slight blue hue.

 

[CNJ]

I have been making small 3 piece batches of fried chicken with different batter mixes, but seasoned about 5 chopped up birds together, so they all have the same taste.

I found that I like the simplest batter made with ice cold water and 1 tsp garlic salt per two cups of water. I flour, batter and flour the chicken and drop them in my wok for 20 minutes at 300F. I keep turning them every 2 to 3 minutes, so they turn out golden without any burnt spots.

I filter my oil through a filter cone after each use and keep it in a covered pot on the stove. I re use the oil and refresh with new oil until it turns dark and lose it's visual appeal.

 

[Ozarkoak]

If its chunks of meat on bones that I'm picking up to eat its either fried or BBQ. We use lard and normally get around 3 frying session from it. My Granny made fried chicken and milk gravy out of a cast iron pan now my wife makes the same meal.