Review of Dorkings as a table bird *update: pics and weight of our last Dorking rooster*

[LilyD]

I'm too far away from you to get chicks but would love some hatching eggs if you do decide to sell those

 

[jgervais]

I'm too far away from you to get chicks but would love some hatching eggs if you do decide to sell those

I'm not even sure how I would ship something like that -- whats the process? Do they need to be kept warm?
I'm sure eggs would be easier to send than chicks... maybe something Id be more interested in.

 

[LilyD]

I'm not even sure how I would ship something like that -- whats the process? Do they need to be kept warm?
I'm sure eggs would be easier to send than chicks... maybe something Id be more interested in.

I know the eggs I have received have mostly been either in an egg carton packed in either newspaper shavings or wrapped in bubble wrap or eggs wrapped in bubble wrap in a box of shavings then that box is in another box with shavings around it. Not sure how much it costs to ship but for most people for a dozen I have paid like 15$ for shipping plus the cost per egg.

 

[speedy2020]

Any photos of Dorking X IG cross?

 

[jgervais]

And here was dinner last night - after resting the bird for a few days my husband surprised me and cooked it. He used an enameled cast iron dutch oven, cut up a bunch of veggies and added a few cups of water - cooked it in the oven for an hour and a half. He didn't brine it like we usually do, because it was a surprise and my husband didn't realize to brine first.

This was a very active rooster and you could taste that in the legs; really dark and a little chewy. I think we should have cooked him a little slower in a crock pot since he was over 7 months old and very muscular, and brining for a few hours definitely would have helped tenderize the meat. But great tasting as usual - soooo different from a super market bird and my husband did such a great job making it look so beautiful. Nothing says comfort food like coming home to a roasted bird with mashed potatoes and gravy. I'm a lucky gal!

 

[jgervais]

And my favorite part will happen tonight: pulling the meat off the bones and boiling it all down for the best, BEST chicken broth this earth has to offer. Its kept like a jar of gold in the refrigerator, its execution carefully planned and thoroughly enjoyed.

 

[LilyD]

And here was dinner last night - after resting the bird for a few days my husband surprised me and cooked it. He used an enameled cast iron dutch oven, cut up a bunch of veggies and added a few cups of water - cooked it in the oven for an hour and a half. He didn't brine it like we usually do, because it was a surprise and my husband didn't realize to brine first.

This was a very active rooster and you could taste that in the legs; really dark and a little chewy. I think we should have cooked him a little slower in a crock pot since he was over 7 months old and very muscular, and brining for a few hours definitely would have helped tenderize the meat. But great tasting as usual - soooo different from a super market bird and my husband did such a great job making it look so beautiful. Nothing says comfort food like coming home to a roasted bird with mashed potatoes and gravy. I'm a lucky gal!

Mmm looks delicious what a great surprise. I like the chicken stock as well I have a batch in the fridge that needs to go into the freezer today can't wait to use it.

 

[flappinhappy]

when I have a lot of stock I cook it down slowly and get it to a high concentrate and put it in ice cube trays then just drop a cube and about a cup of water in as the broth in other foods such as rice takes up less room and tastes way better than commercial broth Hubby rocks

 

[applegal]

What a delicious looking bird! How long do you usually rest the meat before you cook it? Or freeze?

 

[jgervais]

I let rest at least 24 hours.
Three or four days is better, in my opinion.
And a good day in a salt water brine also helps tenderize.