Photos of your meat

[GaryDean26]

There is plenty of meat. It is just in different places. The Legbars don't have a ton of breast meat, but the thigh meat more than makes up for it. I love the dark thigh meat.

This guy was slow cooked in the crock pot all day and then it looks like he was braised in the oven or on the stove top but I wasn't in the kitchen when he was finished so I am not really sure what was done after he came out of the crock pot. He was a little dry but not tough. We had a chicken stock/mushroom gravy that we poured over him which made things nice. We normally rest them after processing for 3-5 days to relax the meat. Then when we cook them we crock pot them and they come out juicy and tender. There is a Asian black bone chicken recipe that used on the Silkies that uses a coca-cola based that tastes amazing and it the best tenderizer I have found for chicken. I also like a good citric base. We have done some lime cilantro, a grape fruit pomegranate, Lemon basil, orange apricot, etc. BBQ is usually works well too and we have tried some Coc-al-vin (sp?), etc... I haven't got into brineing my birds but my brother brines all of his over night before cooking them.

 

[Mosey2003]

Coq au vin "Rooster with wine" in French.

 

[Crooked Chicken]

Last year I butchered 2 EE cockerels at about 5 months of age. It was my first butchering experience and it was much simpler than I expected, due in part to skinning instead of plucking. I did not take any "after photos".

There are some really good instructions and tips in the stickied post at the beginning of this forum -- I found the one on killing, plucking and eviscerating your chicken to be very helpful.

In the late fall I decided to incubate chicken eggs and ended up with 6 cockerels, so they will be going to freezer camp soon. I also have 2 Pekin drakes to do. Not sure yet, but I will probably try plucking a few of them this time.