1. If this is your first time on BYC, we suggest you start with one of these three options:
    Raising Chickens Chicken Coops Join BYC
    If you're already a member of our community, click here to login & click here to learn what's new!

what meat bird do you prefer and why?

Discussion in 'Meat Birds ETC' started by daviechik, Mar 13, 2013.

  1. daviechik

    daviechik Chillin' With My Peeps

    167
    1
    93
    Apr 13, 2012
    the title says it all.

    we got 25 cornish x but i keep reading people dont prefer them... so what breed DO you like and why?
     
  2. Ltblue

    Ltblue New Egg

    4
    0
    7
    Oct 24, 2012
    NYC
    I find that there are different preparations for different chickens. For example, a bird like a free range rooster would be best for soups/stews. The skin is much tougher/older so when put in a stew for a long time, it is ideal. You could use softer birds(roasters, broilers, pullets)but most likely it would separate after an hour or so. Softer birds are great for roasting and frying and generally cater towards western cultures. Birds like silkies, are traditionally for medicinal purpose(mostly Asian cultures). Of course you can use any bird for any type of preparation. I don't really eat too much chicken but if I had to pick.. I would see what I am going to prepare first, then pick the best bird for the dish.
     
  3. punk-a-doodle

    punk-a-doodle Chillin' With My Peeps

    2,953
    118
    213
    Apr 15, 2011
    I like any bird that has a rich flavor, firm texture, and dark dark meat! Even pasture raised Cornish X have fallen flat in those areas for me. Haven't been able to locate a new chicken supplier since my move, but red rangers and hatchery Naked necks both outperformed Cornish X in all areas (though for some reason, I had one NN fall flat on taste). I hope to try other birds soon.
     
  4. Egghead_Jr

    Egghead_Jr Overrun With Chickens

    5,894
    701
    326
    Oct 16, 2010
    NEK, VT
    My favorite meat bird is one that has been soaked in brine for 24 hours then slow roasted. It's so good. I was surprised how much salt infused in the meat. We recently dispatched a 2nd rooster a few weeks prior to collecting hatching eggs. He was a year old and really wanted to try an older bird roasted. Glad I did. Seems a soup or gumbo would have been wasting that natural flavor.

    As for CornishX I love those too. Seriously, your not going to get that full breast anywhere else and being so young they are super tender. Mild flavor in comparison to older birds but supermarket CornishX is what most of us grew up with and still love chicken so they can't be bad.
     
  5. razvanM

    razvanM Chillin' With My Peeps

    115
    1
    81
    Sep 14, 2012
    I have to say that geese are my favourite meat birds,no other bird has that flavour a goose has.
     

BackYard Chickens is proudly sponsored by