Pro's and Con's, Breed Choice

[SunnySkies]

I guess this is a question of preference. Somehow people have been eating DP chickens for century. I did not try grilling the young bird DP just yet, I will try next batch. I just do not like the thought of buying FR every year I guess. Is this really worth it? I mean money wise?

Well, raising them cost me about $1.20 a lb. I cannot buy free range chicken for under $6/lb here. It was completely worth it to me. I much prefer having meat I can cook however I like versus all crockpot or low and slow. A FR in the crockpot becomes extraordinary.

I grew up eating DPs. I do not think they compare to a free range FR/Rosambro/Redbro.

 

[call ducks]

I guess this is a question of preference. Somehow people have been eating DP chickens for century. I did not try grilling the young bird DP just yet, I will try next batch. I just do not like the thought of buying FR every year I guess. Is this really worth it? I mean money wise?

It's quite intresting -- chickens were primarily bred for egg production back in the 1700-1900's eating chicken was not that popular of a meal choice. This being said in the Sussex region of england a land race did emerge that proved to be relatively successful in growth and this is what is now called a Sussex. Mind you the farmers had a rather intensive regime. Chicks were hatched in early winter (in very primitive incubators using a compost pile usually), they were than moved into chick ark's (if memory serves) from their the cockerels were sent to basically fattening batteries from their they went to market. Again intensive process and not something a lot of people would do these days.

 

[Natalijaasbj]

It's quite intresting -- chickens were primarily bred for egg production back in the 1700-1900's eating chicken was not that popular of a meal choice. This being said in the Sussex region of england a land race did emerge that proved to be relatively successful in growth and this is what is now called a Sussex. Mind you the farmers had a rather intensive regime. Chicks were hatched in early winter (in very primitive incubators using a compost pile usually), they were than moved into chick ark's (if memory serves) from their the cockerels were sent to basically fattening batteries from their they went to market. Again intensive process and not something a lot of people would do these days.

Hmm, I do not know about what was going on in England at that time you mentioned ( BTW England was never considered an expert country in the matters of high cuisine), but in France is still very popular to eat older (like 2-3 years old) roosters. In Russia where I am from we ate both - small broilers and older chickens and exactly these memories of the superb taste moved me to raise dP chickens for meat. I am not going back to "huge" broilers, no way. Plain taste for my taste buds. But again - it is just me

 

[Natalijaasbj]

And sorry, I forgot to mention - I do not care about the speed of the growth. I want to eat normally grown birds, having a happy life and I am not intersted to butcher them all in one day or even in one week and fill my freezer. I want to butcher them when I want ot butcher them for this or that method of cooking. But I am just a backyard farmer. I understand everything changes when people are in business.

 

[sandspoultry]

I guess this is a question of preference. Somehow people have been eating DP chickens for century. I did not try grilling the young bird DP just yet, I will try next batch. I just do not like the thought of buying FR every year I guess. Is this really worth it? I mean money wise?

You can't cook a DP chicken on the grill like you can a cross. I cook boneless skinless breasts from year old birds on the grill - use the hot and fast method- a few minutes on each side is all it takes, debone the thighs and you can cook them the same way. When I do leg quarters or a whole bird I put them in a pan with about an inch of liquid in the bottom then cook uncovered until I get the smoke I want on them and cover with foil to finish. The meat falls off the bone and has a great smoky flavor.

 

[SunnySkies]

Hmm, I do not know about what was going on in England at that time you mentioned ( BTW England was never considered an expert country in the matters of high cuisine), but in France is still very popular to eat older (like 2-3 years old) roosters. In Russia where I am from we ate both - small broilers and  older chickens and exactly these memories of the superb taste moved me to raise dP chickens for meat. I am not going back to "huge" broilers, no way. Plain taste for my taste buds. But again - it is just me  

France is where Coq a Vin was developed because of the large, older tougher roosters That does taste good, but low, slow and moist is how an older bird needs to be cooked, or you hurt your jaw muscles trying to chew it up, lol. Hence the development of that method of cooking versus trying to grill a DP bird.

 

[BCMaraniac]

France is where Coq a Vin was developed because of the large, older tougher roosters

That does taste good, but low, slow and moist is how an older bird needs to be cooked, or you hurt your jaw muscles trying to chew it up, lol. Hence the development of that method of cooking versus trying to grill a DP bird.

It also takes two days for the authentic recipe......

I have never made Coq au Vin, but I intend to.....I have a rooster that may have to go soon if he doesn't get a better attitude........

 

[Natalijaasbj]

BCMaraniac!
I found even better recipe that Coq a vin for the older roo, once I ate it it was the best I have ever tried. I am very bad with pasting links. so I will tell you just what to google - "Sticky chicken in the Crock Pot" on the "newlyweds-blog". This is my secret recipe, but I thought I will share my secret here with you

 

[Natalijaasbj]

Sandspoultry! I have not yet tried to grill dP broiler, so may be you are right although I do think there are tricks you still can do this with certain technics. There are always CX organic birds in Costco for this purpose though if as you say my broilers won't turn out good for grilling. But again, we do not grill often.
I will try DP, if not I might try a small batch of these FR birds, I just do not like the idea buying them every year. They would be better off if they could reproduce like "normal" birds

 

[BCMaraniac]

BCMaraniac!
I found even better recipe that Coq a vin for the older roo, once I ate it it was the best I have ever tried. I am very bad with pasting links. so I will tell you just what to google - "Sticky chicken in the Crock Pot" on the "newlyweds-blog". This is my secret recipe, but I thought I will share my secret here with you

Natali,

I looked at the sticky chicken recipe.....looks like a great way to cook an old rooster or hen.....no wine required(au Vin)!! The sticky chicken literally cooks in its own juices, and I am quite sure that the broth made from it is outstanding. I may be having a BCM roo to process soon, so that may be something to consider.....unless I decide to go all out with the traditional Coq au Vin.!!!