Heritage Meat Birds

I just ate him for dinner (fried with biscuits, coleslaw, and french fries) and he tasted phenomenal. I fed my family of four, plus a guest, and we still have a leg and drumette leftover for sandwiches! The Aseel lineage does look fascinating and I am heartened by the encouragement that the raising of a bird influences tempermant more than just genetics...Maybe I will have to get some in the mix! You definitely wouldn't expect there to be a large breast on those birds, but tight feathering can be deceiving...

So many breeds, so little time...

I've got 8 more Delawares and 8 buff orpingtons coming up next in line, followed by six bronze turkeys!
 
I just ate him for dinner (fried with biscuits, coleslaw, and french fries) and he tasted phenomenal. I fed my family of four, plus a guest, and we still have a leg and drumette leftover for sandwiches! The Aseel lineage does look fascinating and I am heartened by the encouragement that the raising of a bird influences tempermant more than just genetics...Maybe I will have to get some in the mix! You definitely wouldn't expect there to be a large breast on those birds, but tight feathering can be deceiving...

So many breeds, so little time...

I've got 8 more Delawares and 8 buff orpingtons coming up next in line, followed by six bronze turkeys!


My bantam Cornish look smaller than they are too. I think mine are actually heavier than allowed for the standard XD
 
I just ate him for dinner (fried with biscuits, coleslaw, and french fries) and he tasted phenomenal. I fed my family of four, plus a guest, and we still have a leg and drumette leftover for sandwiches! The Aseel lineage does look fascinating and I am heartened by the encouragement that the raising of a bird influences tempermant more than just genetics...Maybe I will have to get some in the mix! You definitely wouldn't expect there to be a large breast on those birds, but tight feathering can be deceiving...

So many breeds, so little time...

Always use large hens for breeding, hens contribute more to the size of the chicks. Set only the larger eggs, minimum 65 grams. Bigger hens produce larger eggs and larger eggs produce chunky chicks. When selecting chicks, select the wide chunky ones, not the long legged ones. Hens also contribute more in the comb department, choose hens with neat combs.

Roosters mostly contribute in the color department, but also in the type that is to say the shape of the body. You have room to compromise on the size of a rooster, but never on the color and type. Similarly you should never compromise on the size and comb of a hen.
 
Here are a few pictures of the processing and finished carcass. It is in the fridge now, resting for the fryer on the fourth 😀

Finished with a 2.7 lb carcass, and about a pound of neck, head, feet, liver, gizzard, and heart for the stockpot! Whole process took 30 minutes by myself
(4th bird in my life, 1st of the year) which is faster than going to the grocery store, and I'll only get quicker!

So exciting. Why don't more people do this???
What breed was that?
 
Couple of questions for learning purposes.
Why not and how old should the hen be to hatch from her?


Pullet eggs are small and sometimes they are misshapen and double yolkers which are not suitable for hatching. Small eggs produce small chicks. We want wide chunky chicks. Misshapen and double yolkers are not incubated for obvious reasons.

Eggs chosen for incubation should be atleast 65g, ideally 70 grams, but unfortunately they don't hatch so well incubators. They are better hatched under a broody hen.

The reproductive system of a pullet is not yet geared up for ideal egg production.
 

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