Plymouth Rocks as meat birds ?

[Mojo Chick'n]

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We do this also. We seldom save whole chickens, or even breasts with the bones. It's easier and quicker just to cut them up and not even open up the insides. Legs, wings, and breast meet are how we package and freeze. Minimum space.

At 18-22 weeks are they tough at all? My main concern is toughness - that other roo I butchered was unbelievably tough, LOL. Had good flavor, but too chewy to eat.

Oh, and my friend said she also has Columbian Rocks in there (those are pretty, so a bonus

)

I have two dozen eggs from her right now, waiting to go into my bator. (I'm waiting on some standard cochin eggs that shipped this morning.) Most are from her Plymouth hens and the SLW hens - I may have one from the RIR hens, but the daddies are anybody's guess who got with whom.

I guess I'll see how these look and try one or two for butchering to see how they are for eating. If nothing else, I'll take them to the auction and start over with a (little) more traditional bird for meat.

I had the eggs before I had the idea of using them for meaties - I was just gonna test my new incubator

The laying chickens I have now are all smaller sized (except for one really fat black australorp) and her chickens look huge compared to mine. I am hoping they dress out as nicely as they look alive.

Thanks for the input -
Meri

 

[BeardedChick]

Meri, I'm glad you are asking the questions and I haven't read it as antagonistic.

I live at ~7,000' elevation, and have read that I may have problems with Cornish. That's part of the reason I thought about going with Rocks. Guess I could start with some Cornish/Rock crosses and some Rocks as I'll be ordering from Ideal this Spring.

 

[halo]

I wonder if you couldnt get straight Cornish pullets and use them to cross with your rock roos. Im sure it wouldnt be the same as the Cornish x chicks that you purchase, but it might be a better cooking bird than a straight rock, and they would be sustainable, since you'd be hatching the eggs from the Cornish hen.

Interesting discussion.

 

[halo]

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Could you elaborate on your method? This sounds like something a bit easier than the other methods of processing Ive read about.

 

[Mojo Chick'n]

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Could you elaborate on your method? This sounds like something a bit easier than the other methods of processing Ive read about.

I'm not Doug

but I believe what he does is just to kill, pluck, cut back the skin over the breast and remove it (skin free/bone free) then cut off the legs, thighs and wings without gutting. If you don't want or need to rest of it to make broth or soup stock, that method would work really well. I may try some without gutting when I process - sounds like it would be a little faster.

Peace -
Meri

 

[BeardedChick]

Couldn't you gut it and then use the remains for feeding your dog? I don't currently feed my dogs raw chicken & bones, but I think it's supposed to be good for them. It would be nice to not waste the carcass.

 

[Mojo Chick'n]

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You could probably feed them the guts, too. Dogs have shorter intestinal tracs than humans - which is why they can eat some stuff that would give us serious food poisoning.

The liver and heart and such would be good for them, I imagine.

Peace -
Meri

 

[BeardedChick]

You could probably feed them the guts, too.

I bet you are right. Mine should be WELL inoculated from eating chicken rocca. Darn, it sounds gross, though!​

 

[Mojo Chick'n]

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I bet you are right. Mine should be WELL inoculated from eating chicken rocca. Darn, it sounds gross, though!

LOL Yeah, not my idea of a tasty breakfast.

Meri

 

[Mojo Chick'n]

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I might try getting some Cornish to add into the mix, and see what develops. (or another bigger breasted bird)

Peace -
Meri