No it isn't a substitution. I still want a good meat chicken for the table but my muscovy break up having chicken too many times. My goal is to no longer have to go to the supermarket for meat and if I do it is a small local farm. The Muscovy was to replace my wanting steak and hopefully be a little healthier but either way meat is meat to me. My husband and I plan to also start hunting this fall.
Oh yeah, they definitely don't a good meat bird but not meat chicken.I was just saying, someone suggesting you just do Muscovy doesn't really address your initial question
A homegrown Cornish cross is not better than a Bresse in taste. They do not even compare in taste and texture. French Bresse is considered the worlds best tasting chicken for a reason. They are known to have more marblized fat. I raised one a few years ago and did a side by side comparison and remembered it was one of the best tasting chickens I’ve had (other than a capon). From what i recall, the fat was silky and buttery.
I purchased the Kobalt kit. It come with hobby knife and tweezers. Hopefully, I can use to capon some Bresse roosters in the future.Just think how yummy a Bresse Capon would be!
On that subject...How much of it is the flesh of the chicken, and how much the care in preparation?
My thoughts exactly! And imagine if that capon was raised the traditional French way. Pasture raised (to build up flavor and gaminess) and then finished with corn and milk to mellow and smooth those flavors out.Just think how yummy a Bresse Capon would be!
That would be one huge bird!Just think how yummy a Bresse Capon would be!
