Processing non-meat breed cockerels

[2ndTink]

I do this too, as part of keeping a multigenerational flock. Hard work but worth it. I have a deeper respect for the food chain and my place in it. It's so different when you've seen the living creature and you know what that chicken dinner costs, so to speak. Trying to teach this sense of gratitude to my kids.

Something that helped me out (as I struggle to do more than 2-3 in a session) is finding local folks that want cockerels for tamales. I let them go cheap if I really need them gone due to time constraints. I definitely don't make money.

Best part is doing a coq a vin and then broth with the leftovers. I barely buy store broth anymore--it freezes and can be popped out whenever.

Do you have a favorite color a vin recipe you can share?

I hadn't thought of cockerel tamales I know a person who knows a person who makes fresh tamales, maybe I could trade a processed chicken for some tamales

And your whole first paragraph there, spot on, 100% yes, all of that!

 

[2ndTink]

Pins are a pain if you hand pluck. I use to. Now I have a plucker and it takes care of that lol

Hand plucking builds character

We use a plucker too thankfully.

 

[Poultrybonkers]

Hand plucking builds character

We use a plucker too thankfully.

Did that for 10 years it was time lol started hurting my back standing plucking for hours lol.

 

[Tstraub]

That's really good weights for that young, you have found a good cross in your flock. I did have an odd cross this year, an Ameraucana and a slight built hen, those cockerels were super lanky growing up, but they filled in at the end and they were over 4 pounds dressed out

Nothing beats homemade chicken broth and knowing exactly how the chickens were raised, processed, and how the broth eay made

I'm curious about the Bresse, once you process I'd love to hear your experience!

I only have 5 Bresse so far but they look and feel a lot meatier than the Marans mixes. I have been trying to track their live weight and they are growing faster than the mixed breeds I have had in the past. They also have thinner legs so I assume that means a better meat to bone ratio.

I plan to hatch a bunch and cull hard because I want to improve them as far as SOP. They’re not too bad but they could always use improvement.

Attached is live weight on the Bresse in pounds from 8 auto 14 weeks old.

 

[Tstraub]

Hand plucking builds character

We use a plucker too thankfully.

I tried hand both plucking and skining then my wife found a deal on a barely used yardbird plucker. It was more money than I wanted to spend but less than half price of new. After using it a couple of times I have to admit it was money well spent.