Need help choosing who goes for meat

[Ol Grey Mare]

Sourland, I read it on this forum. Some were saying they culled their (egg layer breed) chickens and they weren't good. One said they tasted like rubber and another said, yeah I did that too and fried it up and it was hard as wood and subsequently discarded. My original plan was to cull them after they stop laying and eat them. From the sounds of the replies on my thread here, my plan is still good? Take the roosters in to be processed now, keeping my polish, silkie and easter egger rooster (all in different coops) and keep my pullets.

This is more an issue of people expecting these egg laying breed chickens to come out looking like, dressing like and tasting like the meat birds they are accustomed to (especially if they are comparing it to either store bought or home raised Cornish X that were processed at 10 weeks and are taking about an egg laying breed that has been processed at an age beyond that) - and a matter of choosing a preparation that is appropriate for the bird that is being cooked.

 

[angalynn23]

This is more an issue of people expecting these egg laying breed chickens to come out looking like, dressing like and tasting like the meat birds they are accustomed to (especially if they are comparing it to either store bought or home raised Cornish X that were processed at 10 weeks and are taking about an egg laying breed that has been processed at an age beyond that) - and a matter of choosing a preparation that is appropriate for the bird that is being cooked.

So when I cook these (egg breed) roosters, what is the best way? Pressure cooker/crock pot? Avoid baking/frying?

 

[angalynn23]

I assume it is similar to cooking a wild turkey vs. store bought?

 

[junebuggena]

Sourland, I read it on this forum. Some were saying they culled their (egg layer breed) chickens and they weren't good. One said they tasted like rubber and another said, yeah I did that too and fried it up and it was hard as wood and subsequently discarded. My original plan was to cull them after they stop laying and eat them. From the sounds of the replies on my thread here, my plan is still good? Take the roosters in to be processed now, keeping my polish, silkie and easter egger rooster (all in different coops) and keep my pullets.

Also, recently I have a couple of stray birds who are choosing a roost outside of the coop when I go down to lock them up. At first (this last week) it was only my polish pullet. She would roost on the fencing just outside of the coop. She's fast asleep when I grab her and falls right back asleep when I put her on a roost inside the coop. Tonight, it was her and the polish rooster and 1 isa brown pullet. The rooster and the isa brown took up roost on a brush pile (5ft tall, large tree branches) and the polish pullet was on the fencing again. Is this why this is happening? Too many roosters (or birds in general) in my coop?

I really appreciate every ones help and being friendly (non-judgmental) at my admitted mistakes. I'll get everything down. Just learning the hard way I guess.

 

[dekel18042]

So when I cook these (egg breed) roosters, what is the best way? Pressure cooker/crock pot? Avoid baking/frying?

You can't go wrong using the crockpot. Most home raised chickens have a lot less fat than the store bought ones. My MIL tried roasting one and it was the worst chicken I have ever tasted.

They're great in casseroles, soups or stews. Just don't expect the amount of meat you would get from a meat bird.

 

[donrae]

Yeah...I'm thinking it was the "I fried them up and they tasted like rubber".....if you want to fry a dual purpose bird, it probably needs to be younger than 16 weeks. I always take mine to 20 weeks or older. We crock pot, pressure cook or slow bake in liquid (is that braising?) and the meat is fine. Not as tender and fall apart as Cornish cross, but perfectly edible.