Jersey giant chickens

Great question! An original purpose of the Jersey Giant back in the early 1900s was to produce capons (castrated roosters). Caponizing was how the Jersey Giant growers got around the "tough old rooster" factor.

I have eaten both a JG rooster and a JG capon. The roo - well, he had to be pressure-cooked. The JG capon had absolutely enormous drumsticks and was quite flavorful. There was a lot more flavor than with a supermarket chicken (Cornish Cross) but it wasn't tough. There was quite a bit of very delicious fat that was very good for doing home fried potatoes.

https://livestockconservancy.org/index.php/heritage/internal/jerseygiant

https://backyardpoultry.iamcountrys...t-chicken-an-outstanding-heritage-meat-breed/


Have you ever ate your Roos? If so at what age did you cull them? If it’s 2 years to reach full size I would suspect a really tough bird for the table.
 
Our BJG do take awhile to grow fully, as expected. Here is my thread with pics on butchering a 22 week old male BJG - very tasty and over 9lbs live weight at 22 weeks. His brother is still alive today - we should weigh him now that he is about 1 year old.

https://www.backyardchickens.com/threads/22-week-bjg-and-red-dorking-comparison.1342976/


here is a male BJG at approx 1.5 years old as compared to a regular sized hen.
Screen Shot 2020-07-21 at 9.00.30 PM.png
 

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