skinny roos

[kfacres]

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I like to compare the FR to a Cornish X mated with a DP bird... They're in the middle...

CX are by far, the best carcass birds known...

As far as True Cornish... READ MY BYC PAGE>

 

[feathersnuggles]

Thanks for the pictures and descriptions of various breeds, etc. I really appreciate it, as I am just beginning to learn how to slaughter my own birds and am in the city so I don't have a lot of practice or knowledge. Just the occasional unwanted bird or old layer, so far. Plus, I had to put down my favorite layer recently, as she was suddenly sick. Anyway, all part of the lessons of life that I've needed to learn.

My rooster will turn 21 weeks in mid-November and I plan to slaughter him at that time. He's an orpington that hasn't started crowing yet. Hopefully 21 weeks is not too late. Does anyone know, is roasting a method that's still okay at that age?

 

[booker81]

Roasting will be OK, but the older they get, the better they roast at a slower, lower temp - think pot roast. It's more tender after a long slow roast with basting. Aim for about 250 degrees for about 2 hours or so.

 

[kfacres]

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or all day, until the meat falls off the bone...

 

[booker81]

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or all day, until the meat falls off the bone...

One can make any meat tender and good if they just cook it low enough and long enough. After all, that's what the intent of smoking meat is

 

[kfacres]

Quote:
or all day, until the meat falls off the bone...

One can make any meat tender and good if they just cook it low enough and long enough. After all, that's what the intent of smoking meat is

sure right on that one... some of the best cooking I've ever had either sat ontop of a fire all day, or in the crockpot simmering from morning till we got home from hunting after dark...

even those tough ole roosters, wild turkeys, nasty stinking ole bucks, or an old bull.... cook it long enough, cut it up the right way.. mix in some potatoes... and chow down... usually isn't any left overs either...

I think the problem arises in today's fast paced world, mine included. We don't have time for anything anymore, and want fast, ready and done 5 min ago- the days simplily aren't long enough.

 

[booker81]

Know what's going in the crockpot tomorrow here? An old buck neck with some taters, carrots, and a packet of onion soup mix. A few minutes in the morning makes for a nice meal to come home to

 

[kfacres]

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I've learned a long time ago, when it comes to old bucks (deer that is), just take out the good cuts, and give the rest to the dog- they gotta eat too... Doesn't seem to matter how long you cook it, what else you mix in it... you still have that 'old buck' taste... But then again, we kill tons of deer each year, so we get pretty picky with such a big pool of options... I sure love killing the little ones, not only more killing per freezer-- but a whole lot better eatin too... Taste awesome...

Speaking of which, I think deer chops are on tap here tommorrow night, fresh off the doe... This lifetime right hander, killed his second deer left handed with a bow 2 weekends ago when he visited the parents down south.

Man, I've gutted a few in my days during rut, that one could barely stand to be around, let alone doing the actual work...

 

[al6517]

Op........... you never did mention where you got your birds from ???, this is a major factor in your recognizing where they fall short. The breast bone issue is credited to the birds lineage. We all know the source of your stock even if you never said, as an educated guess, but those of us in the know will try to help you understand what your fingers are feeling verses what your eye's are reading. experience comes from those who know and have raise birds like yours, and we do want to share those successes and pitfalls. but if your just trying to learn and get a leg up on raising some good birds, maybe a good start would be trying to be just a tad bit more cordual

just sayin

AL

 

[feathersnuggles]

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Thanks booker81 & kfacres for your advice(s). I am going to take your recommendations and do a nice slow roast, under cover so that it doesn't dry out!