- Jan 8, 2012
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Homeworkin, the Buckeyes I just dressed out ranged in weight from 3.75 to 4.75lbs at the 22week mark. Generally speaking, a bird will dress out to 3/5 of the live weight. I don't know what has prejudiced your friend. Maybe they were asked to process some heritage birds that someone unknowingly tried to slaughter on a cornish/rock schedule (read: too early). It's unfortunate they would make such a blanket statement, but such statements should be a red flag to the listener that the speaker is woefully unfamiliar with heritage breeds that have been well stewarded. Here is a pic of one of my dressed birds that tip in about 4.5 lbs:

I don''t know what your expectations are but this bird has generous portions all 'round. The flavor of this breed has earned them a coveted birth in Arc of Taste as designated by the Slow Food Movement (no small achievement). I would add that these birds do take time to grow out and as such they are better roasters than fryers- their skin is just too tough at 20 weeks for frying. Now grilling is another story all together! Barbecued, rotisseried, spatcheled (back bone cut out, flattened and skewered to stay flat), beer-can roasted on the grill....giminey-pete, I could go on...If you dearly love the fried chicken as I do (sacrilidge in the south if you don't love fried chicken), I suggest a skinned and boned bird that is twice dipped and then deep fried.
okay, now I'm hungry........
I don''t know what your expectations are but this bird has generous portions all 'round. The flavor of this breed has earned them a coveted birth in Arc of Taste as designated by the Slow Food Movement (no small achievement). I would add that these birds do take time to grow out and as such they are better roasters than fryers- their skin is just too tough at 20 weeks for frying. Now grilling is another story all together! Barbecued, rotisseried, spatcheled (back bone cut out, flattened and skewered to stay flat), beer-can roasted on the grill....giminey-pete, I could go on...If you dearly love the fried chicken as I do (sacrilidge in the south if you don't love fried chicken), I suggest a skinned and boned bird that is twice dipped and then deep fried.
okay, now I'm hungry........
