Sdwd

[Inkheart]

Just asking but perhaps they put them right in the freezer due to the antibiotics and stuff the birds eat while waiting tobe processed? No clue just askin

 

[joletabey]

Delawares are considered Wheaten? I never read that in the genetics stuff I was looking at, or if I did, it didn't register. Whaddya know! Although admittedly, I was mostly reading fast and furiously about dwarfing genes, so it may not have clicked. I always thought they were considered silver columbian- that is what stuck in my head.

I was told refrigerating had something to do with rigor mortis and something else- do you think I can ever remember anything? Age, age, age.

Miss Bun does NOT like her new boyfriend, and pouts in her litter box or stares at me with her ears sticking out to the side and her head cocked, thinking "HMMMPH!" at me. I am wondering if I will ever get to put them together. I am devising "dates" in unknown places so maybe they will explore together. They both like to redecorate, however, so I have hope.

 

[catdaddyfro]

Quote:
No clue either other than to keep Salmonella from setting in I'd reckon and that's exactly why I freeze mine as soon as I get them packaged/wrapped up too. I also don't do too many at a time esp. in this hot heat right now that's what I'm waiting for to subside some before I get down with the program on butchering mine and it's costing a fortune in feed too in the meantime. You can most definitely buy it way cheaper at the store but its just one of the offsets of hatching your own chickens, so still somewhat worth it, and IT TASTES so MUCH better too it actually taste like 'chicken'

Jeff

 

[kathyinmo]

Quote from here:
http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

Top meat quality requires proper processing. At butchering time, chickens must be killed quickly and
humanely, stressed as little as possible. Stress reduces meat quality. Also, it may be that hand plucking could
result in better meat quality for older butchering age ranges, as the mechanical pluckers are said to toughen
meat somewhat.

After processing, for best meat texture, chickens should be chilled and aged before cooking. Most sources
recommend chilling and aging chickens for 24 hours, and up to 3 days before freezing. I think aging at least 24
hours improves the texture, and that older chickens are better with longer aging, up to perhaps 5 days in the
refrigerator for fowl. The properly aged bird should retain a very fresh clean smell with no hint of taint. I've
read that chickens that are to be frozen need not be aged first if they will remain at least a month in the freezer.
However, that advice may have been based on industrial meat lines, butchered very young. For historic breed
chickens butchered at 12 weeks or older, freezer aging may not be enough. If a chicken was not aged in the
fridge for at least 24 hours before freezing, then after thawing I usually will allow it another day or more to age
in the fridge, before cooking.​

 

[speckledhen]

I was told that Delawares carry dark brown, not wheaten, however, a genetics guru I ain't.

 

[catdaddyfro]

Quote:
I see now what ya'll are getting at, in other words to let the meat sit and rest is why it is left out in the frige. We'll that''s another reason not to do too many at a time, so that rigor mortis does'nt have time to set in. You have to do it fast, kill a couple pluck or skin which ever you prefer, eviscerate those, package up, freeze , then start the process over.

It's best to have a team-mate to help out. Me and Mom tag-team them, they don't stand a chance between us two.

Jeff

Yeah Delawares are wheaten based birds as far as Silver Columbian IDK

that but Henk69 or Tim lined me out on calling them barred columbian- nope they are DILUTED BARRED was quite a quick response in answer too.

 

[speckledhen]

Bah, I don't want no white birds no more! Too complicated! I'll stick with barreds and blue/black/splash.

 

[kathyinmo]

Quote:
I am worrying now ...... again ...... that I didn't keep the right chicks.

 

[speckledhen]

I PM'd poor Tim. We'll see what he says. Let me see if I can find the pic of the chocolate brown chick out of Isaac and my blue barred Riley that got me the dark brown tidbit of info from some genetics folks.


Here she is:

Turned into this:

 

[catdaddyfro]

I did a search and I came up with this where Tim posted in post #5
https://www.backyardchickens.com/forum/viewtopic.php?pid=846046#p846046

Isn't eb =brown Im going to look now

youre right speckledhen mass confusion is at hand now

Jeff