Has anyone in bred brother to sister from Mcmurrays cornish roasters?

CNJ

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Oct 12, 2020
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I was wondering if that line can be replicated. They say hybrids can't be bred through, but a new strain can be created by crossing two pure lines, so I think its possible to create a line from the roasters.
I have read a post where they crossed a dark Cornish with Mcmurry's roasters and got early maturing meat birds.
 
Thanks all, I found a 2020 tread about this subject Cornish Rock Meat Bird Breeding Project
I just ordered some eggs from ebay, its a dark cornis rooster crossed with a white plymouth rock hen. I am going to cross this line with my Cornish roasters from Mcmurray. I think this should do for my ABCD hybrid meat birds. I probably can't replicate the parents, but they will last me a long time.
 
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Your best bet is to use only the females because they dont carry any dwarfism, feed restrict them and use a dark cornish rooster on them.
I have an order for 10 cornish roasters, 3 female white plymouth rocks, 2 male white plymouth rocks, and 2 male dark cornish to be shipped April 5th and I have some dark cornish crossed with white plymouth rock hatching eggs coming next week.

I also, bred and hatched 3 white bresse crossed with a cuckoo lemon orpington and a white bresse crossed with a black australorp. The feather color on the first cross is white, and their legs went from yellow to blue within two weeks. I had only 2 chicks from the second cross, one with white feathers and blue legs, and one with black feathers; however, unlike regular australorps this one is pure black and was born with pitch black legs.

My bresse rooster line reach 5 lbs. dress weight at exactly 4 months old and the hen unlike other heritage breeds are filled in, but need 5 months for a decent meal.

I'll be working with these...................

I'll be processing 5 barbeziuex chickens next month, these take long to fill in. They are 4 months old and they look skinny in comparison to Bresse chickens. I'll decide what to do with a pair after roasting them.
 
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I roasted a 5lb. Bresse rooster last week, the dark meat remind me of duck, it has a different texture than any chicken I have ate.......but they say barbeziuex taste better on an open fire and bresse taste better poached.
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