Pro's and Con's, Breed Choice

[BCMaraniac]

BCMaraniac!
So glad you liked the recipe. I did it with BC Maran - this is the best recipe so far.
My hausband NEVER tasted "real" chicken, so when I did my first roo - I tried Coq a Vin. He did not like it that much. But when I did this one - he loved it. Although I liked Coq a Vin as well. Not everybody likes "French" recipes, though, you know

Hey Natali,

Going to look at Marans tomorrow. A lady nearby had 2 young splash Marans cockerels, about 15 weeks, just starting to crow. She has a total of 10 Marans including the young splash roos, and a huge blue Marans rooster. In addition, there is one black, two blue, and two splash marans hens! I don't know what the other two are. She had the two splash roos advertised for sale, but she is going to price all of them tomorrow! I am really excited to add some more blood into my stock.....and color too!

 

[handyman42]

I raised some Buff Orpington Rhode Island Red crosses this summer and they turned out pretty good. I'm breeding my own Buffs next year to use for eggs and meat so can't speak yet for the pure bred Buffs but I know they contributed nicely to the birds I butchered. Juicy, and had an amazing taste. Only real "Problem" with alot of breeds is a small breast. But they typically make up for it in the thighs and legs. Just my 2 cents.

 

[BCMaraniac]

I raised some Buff Orpington Rhode Island Red crosses this summer and they turned out pretty good. I'm breeding my own Buffs next year to use for eggs and meat so can't speak yet for the pure bred Buffs but I know they contributed nicely to the birds I butchered. Juicy, and had an amazing taste. Only real "Problem" with alot of breeds is a small breast. But they typically make up for it in the thighs and legs. Just my 2 cents.

I think the smaller breast is one of the reasons that many who raise capons or will cover their DP hens with a Dark Cornish rooster to increase the breast size.

 

[OutRun]

I have had Dorking hens for 2 years and love all the eggs - I now want to buy some for meat. I really love Dorkings but they grow slowly. Would I wait to butcher them until about 16 weeks or would they be too tough? Does anyone here raise Dorkings for meat?

Thanks,

Dave S
Oklahoma

This was my first year eating birds we grew. The dorking purebred birds were the best tasting and had more breast meat than the other birds. I also have Light Brahmas and did some Light Brahma and Dorking's crossed and the cross worked wonderfully. The birds were large like the Brahmas but had the meatier breasts of the dorkings as well as a lot of the dark meat like the Brahmas. Best of both worlds in my opinion. I have the Silver Gray Dorking rather than the white and that was the only complaint I had heard. When we processed the birds had black pin feathers in the skin which makes it look less attractive. The birds themselves though, taste amazing. We did the freedom rangers at the same time and hands down the dorking and dorking crosses are the birds that the family prefers to eat.
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[OutRun]

I have had Dorking hens for 2 years and love all the eggs - I now want to buy some for meat. I really love Dorkings but they grow slowly. Would I wait to butcher them until about 16 weeks or would they be too tough? Does anyone here raise Dorkings for meat?

Thanks,

 

[beanietoo]

Last year I had several faverolle/barham cross chicks that resulted in 4 roosters. at 18 weeks they were ready. very large carcass' and a great favor. I'm thinking of letting one of my hens set again this spring with this cross. the resulting hens I sold to a retired welder,he is happy with the egg production.

 

[BCMaraniac]

Last year I had several faverolle/barham cross chicks that resulted in 4 roosters. at 18 weeks they were ready. very large carcass' and a great favor. I'm thinking of letting one of my hens set again this spring with this cross. the resulting hens I sold to a retired welder,he is happy with the egg production.

How were they in terms of breast size?

 

[popsicle]

Off the top of my head, the DP (or not) breeds I've butchered were: Houdan, Light Brahma, Production Red, Easter Egger and Leghorn. Houdan was the best--long thin bones made him meatier than he looked.

I'm thinking this year I'm going to order Buckeye and Delaware straight run for meat and eggs.

 

[handyman42]

I think the smaller breast is one of the reasons that many who raise capons or will cover their DP hens with a Dark Cornish rooster to increase the breast size.

I've read about caponizing cockerels and I kinda am thinking about giving it a shot on at least a few of my next batch. Am kind of afraid to accidentally kill one though. But that's life, trial and error.

 

[BCMaraniac]

I've read about caponizing cockerels and I kinda am thinking about giving it a shot on at least a few of my next batch. Am kind of afraid to accidentally kill one though. But that's life, trial and error.

I definitely think it is a good idea. I just started to caponize this past spring/summer. I did lose my first bird, because I nicked the vena cava. It bled out very quickly, and was gone within 30 seconds. I haven't lost any since. I have had slips, but they grow out bigger before they start crowing, etc, and the meat is better than a young rooster and more of it. I haven't tried a capon yet, but am growing some out now. I have one that is 29 weeks old, and weighs 9 pounds(the one in my avatar). I have another weighing in at 8 pounds, and others that I haven't weighed yet.

There is a learning curve, and if you are only partially successful to begin with, you will still have a bird to eat. Your success rate will get better as time goes on. If you can find a mentor who will help you that will help with the anxiety or get a buddy and learn together.