Sustainable meat Flock

[Steve_of_sandspoultry]

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[AlbionWood]

We did cockerels at 18 and 20 weeks last year and they were not tough. Rest the meat for at least 24, preferably 48 hours before cooking. Brining also helps a lot.

Of the breeds we tried (Orpington, Sussex, New Hampshire, Delaware) the Dels made the best carcasses, followed by the NH. Very different meat, the Dels have pale skin and light colored meat whereas the NH had thick yellow skin and red meat. The NH wins for flavor IMO, but the Dels make better roasters. The NH also had lots of thigh meat, should be excellent for sausage.

 

[HorsebackandHappy]

Thanks Guys! Especially on the instructions for letting it set! I did not know that!

I will look into those breeds, thanks for giving me pointers on where to look!