I thought Barred Rocks were dual purpose. Our first processing and it's a sad chicken. *Update page

[ScottnLydia]

You know, we rais dual-purpose chickens for meat and we actually prefer the breast meat. It might not be as wide, but it seems to be a little longer on the keel bone. More importantly, it is more forgiving of overcooking. That is, it stays moist and juicy.

To keep them tender, we process fryers younger. We don't mind the smaller size. If we need more, we cook more. We reserve older birds (4 1/2 months and up) for cooking methods that tenderize. I.E., slow roasting, crock pot, or pressure cooker. We just did some 1+ year old hens and cooked one in the pressure cooker. Oh, BABY, that's good!

Oh, sorry, when I think of food I drift. What I was getting at was that just because they are different, doesn't mean they aren't as good. Sometimes it's better!

History note; Delaware and Delaware/New Hampshire crosses (also known as Indian Rivers) were the chickens used by the broiler industry in the U.S. before being replaced by the Cornish-Rock Cross that we know today. Therefore, those of us that are old enough (no wise crack now) were raised on those wonderful, moist, fine tasting, smaller chickens that Julia Child showed off in her famous "Chicken Sisters" show.

~S

 

[WinklerFarms]

Some do have more yellow skin but not that yellow. It could have been to long or too short, either not loosening it enough or cooking it on. Just experiment a little and you wll have it down just perfect in no time.

 

[furbabymum]

Well we ate him yesterday. He tasted pretty much like you'd expect. I think we over cooked him a bit in the rotisserie though. Very little breast meat but his legs and thighs were large. Tasted like store bought though.

 

[furbabymum]

Oh, my husband thought he had one bite that tasted extremely bloody as well. The rooster did go after our son and I gave him a swift kick. Could have been blood from a bruise I caused.

 

[furbabymum]

Also, I was amazed how little fresh chicken smells in our fridge. He was in the fridge for almost a week before we ate him and he never smelt at all.

 

[Mskayladog]

I'm glad you updated.

I wonder if you soaked him in salt water if that would have taken care of any bloody flavor.
Did you use a cooking thermometer?

 

[donrae]

Oh, my husband thought he had one bite that tasted extremely bloody as well. The rooster did go after our son and I gave him a swift kick. Could have been blood from a bruise I caused.

Our first roo that attacked our ds when he was 18 months old wasn't even edible, my honey got him with a shotgun! Talk about a mess, but by golly our kid was safe!

 

[WinklerFarms]

I'm glad you updated.

I wonder if you soaked him in salt water if that would have taken care of any bloody flavor.
Did you use a cooking thermometer?

. Soaking in just water will help a lot. All of mine, even the ones I sell to customers get soaked for at least 24 hours. Never had a bloody looking or tasting bird yet.

 

[Gofygure]

That's interesting about the bloody flavor. Did you notice much leftover blood while you were cleaning him out?

I like to dunk the bird in a fresh pot of water after plucking and beheading. About five minutes or so gets any lingering blood out, and it's only then that I start worrying about the rest of the process.

 

[brownfoxfarm]

Glad he turned out yummy. To avoid a bloody taste I always soak poultry (& rabbit & fish) in salted water overnight. We butchered 13 little crosses just over a week ago (silkie x ameraucana) and let me tell you - those are some little breasts. But the home grown meat from 1st year chickens is ALWAYS so much more moist & tastes so good that I think we are satisfied eating a smaller amount. Quality vs. Quantity!

Joyce