How many meat birds will I need?

[BooneHillbilly]

how many meat birds will I need to have 4 on the table per week as far as breeding goes to sustain the "herd"? Also what breed woudl you recommend for the most tender meat(if there is a difference)?

 

[New adventure]

4 x 52 = 208
How big is your freezer?

 

[BooneHillbilly]

Quote:
Depends on whats in season in Wv..lol.. I can store several hundred birds if need be.. I was thinking of dispatching what I need for say 2 weeks at a time.. Is there a better way?

 

[journey11]

I like the Cornish X--they are plump and tender because they butcher so young. For my family of 3, I put up 35 a year for chicken supper about 1 or two times a week. (I also get 5 extra chicks to balance out for any possible losses). We don't eat a whole bird at a time because they are so big (dress out about 4 to 5 lbs). I leave a few whole for roasting, and cut up the rest. 1 breast can feed two or more people depending on how you fix it. Cornish X have the most efficient feed to weight gain ratio. They butcher at 6 weeks for males, 8 weeks for females. It's unbelievable how fast they grow. This is their only purpose--meat bird. You can supplement their diet and/or pasture them if you don't want them to taste like store-bought.

Traditional meat(and egg) breeds, such as a wyandotte or orpington, are good too if you want a deeper, more complex chicken flavor. But they butcher much older, about 5 months or so. I like them better for stock because of the flavor.

 

[saddina]

If you're used to market birds, you'll want to brine ones you plan on roasting, grilling or any other dry heat method.

 

[journey11]

Quote:
I have heard that too, on Martha Stewart. I don't know about other breeds, but I never brine my Cornish X roasters. I coat them with olive oil and herbs and baste every 20-30 minutes until done. They are super juicy all on their own.

 

[saddina]

Quote:
I have heard that too, on Martha Stewart. I don't know about other breeds, but I never brine my Cornish X roasters. I coat them with olive oil and herbs and baste every 20-30 minutes until done. They are super juicy all on their own.

It has to do with osmosis, the higher salt content in the brine, triggers the cell membraines to relax and uptake added mosture. In commercial processing it's done via injection. Often people will note thier home birds are "tough and dry" when the differance is they're used to injected meats.

 

[journey11]

I also let mine rest in the fridge 3 days before I cut up or package to freeze. Could that be the difference? I don't do a thing to them, and they are sooooooo good.

 

[saddina]

Quote:
Resting helps. We do 70ish at a time, and all get brined, but only about 10 stay whole, the rest are parted out and packaged, after a 8-16 hour rest they're dried and frozen.

 

[jaku]

Quote:
Well, the most tender, meaty birds are Cornish X's, but as with other broilers, you won't be able to breed them- you'll have to just get enough to keep them in the freezer til you get more.