And experience with a Silkie cockerel I grew and butchered myself...
We picked the Silkie clean by each taking a small piece (as supplement to a fried chicken from the store.)
He had pretty substantial meat and the flavor was very strong.
I picked a bit of breast meat from the Silkie and a drumstick from the fried. The breast meat actually had a lot more flavor than the leg. The leg tasted like plain old breast meat while the Silkie breast tasted buttery and succulent like turkey breast. Nobody ate the Silkie legs because they were way too small.
I wonder if he tasted so good because of the methods. I deskinned him (I don’t like skin) and I think it allowed the flavors to soak in. Also I dry-rested him, which is supposed to make it taste good.
I was disappointed by the meat tho. The skin and the bones were very black (he’s got a really trippy looking wish bone) but the meat actually looked like normal chicken. I guess that has to do with being a hatchery bird.
We picked the Silkie clean by each taking a small piece (as supplement to a fried chicken from the store.)
He had pretty substantial meat and the flavor was very strong.
I picked a bit of breast meat from the Silkie and a drumstick from the fried. The breast meat actually had a lot more flavor than the leg. The leg tasted like plain old breast meat while the Silkie breast tasted buttery and succulent like turkey breast. Nobody ate the Silkie legs because they were way too small.
I wonder if he tasted so good because of the methods. I deskinned him (I don’t like skin) and I think it allowed the flavors to soak in. Also I dry-rested him, which is supposed to make it taste good.
I was disappointed by the meat tho. The skin and the bones were very black (he’s got a really trippy looking wish bone) but the meat actually looked like normal chicken. I guess that has to do with being a hatchery bird.
