Just ATE my first raised chicken....and

We grind up almost 100% of the birds we process.
We never were big on just chicken and find the ground meat to be very useful... Last night was ground chicken and ground venison mixed together to make BBQ meat balls..

ON
 
Well today was the day we ate our first home-raised turkey. He turned out great! He was about 22lbs live, and weighed 15.5 dressed. We roasted him and had a "dry-run" before we butcher Thanksgiving. Like most of you guys said, we are now officially ruined for store meat. The quality and taste of both the chicken and turkey was superb. The chicken and turkey taste was intense, like turkey x10! This is truly what poultry was meant to taste like. Now husband is compiling a list of lumber to be delivered to expand for meat birds and a seperate turkey run
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I was a bit peeved at always getting Barred Rock Roos but I tell you they have an AWESOME flavor. Kinda feeling a bit luckier about my rooster issue. My only worry now is if I switch to those quick to grow meat birds will the chicken taste as good? I stewed one of the BR's and you could smell chicken in our front yard. So yummy.
 
I am cooking our first one today....a cull BLRW rooster. I was going to make chicken soup but the chicken gravy sounds better
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Did you put it over rice or anything?
 
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He was 7 months old. I surely wouldn't have tried frying him at that age, but he did turn out nice!

Yes after 12 weeks ,no longer fryers. Extra roosters of the dual purpose breed ,make just as a good meal , as those meaties breeds , just takes more feed per lb of meat. But still taste like CHICKEN
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if butcher before 3 months ,good fryers
 
Mrs. Turbo :

I am cooking our first one today....a cull BLRW rooster. I was going to make chicken soup but the chicken gravy sounds better
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Did you put it over rice or anything?

Yes, over rice. Down here, people call it "sticky chicken" because the resulting gravy is a little sticky because of the onions. Chicken browned with onions & a little olive oil, then braised until tender, reducing the final addition of water down to a thick "gravy". YUM-O!​
 
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Yes, over rice. Down here, people call it "sticky chicken" because the resulting gravy is a little sticky because of the onions. Chicken browned with onions & a little olive oil, then braised until tender, reducing the final addition of water down to a thick "gravy". YUM-O!

Well NOW WE NEED A PICTURE!
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