S&G Assortment in Georgia - Fall 2012

[wsmoak]

Does anyone know exactly what S&G's "Heritage White" really is? It sure looks like a hybrid Cornish X to me... bowling ball on legs, breast meat up over the shoulder, just *huge*.

I only had one survive shipping back in August. At 9.5 weeks, it would have been a 6 lb whole bird, and that's a hen! (I skinned it and didn't keep the wings or organs and it weighs 5 lbs 13 oz in the fridge.) Lots of internal fat though, it probably should have been done at 7-8 weeks, despite what the website says. http://sandgpoultry.com/heritagewhite.html

If those are not hybrid and can reproduce themselves naturally [assuming you can afford to feed them until maturity!] then... wow.

Grilled chicken next week I think.

I'm also working on the Rainbow dual purpose roosters, just taking the boneless breast and leg/thigh quarters off and discarding the rest. I did the first one early because he had an injured leg, and was pleased with the amount of meat. We'll see how the hens do once they start laying.

There is still one Red Ranger in there somewhere... I can't tell it apart from the Rainbow DP birds. At nine weeks, I really think I should be able to identify the "meat bird" vs the DP birds! So, we probably won't be ordering those again, and will go back to Freedom Rangers in the spring.

-Wendy

 

[wsmoak]

I brined and grilled that lone Heritage White today... sure wish more of those had survived the trip!

The breasts were actually problematic on the grill. They are *so* huge that the outside would have been chicken jerky before the interior got up to temperature. We ended up wrapping them in foil and finishing them in the oven.

But they are delicious! And each breast will make three servings instead of the usual two.

Last night we fried the boneless breast and the leg quarters from the Rainbow DB rooster. The taste is interesting... I described it as 'old fashioned'. It's like the chicken I remember my grandma frying back in the 70's.

-Wendy