what meat bird do you prefer and why?

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.

 

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.

 

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.

 

I have to say that geese are my favourite meat birds,no other bird has that flavour a goose has.