Why Cornish X Make The Best Soup

PurpleChicken

Rest in Peace 1970-2018
Apr 6, 2007
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Iceland
Last night I took a Cornish out of the freezer that I processed back in
October. It was only around 3 to 4 pounds since it was processed at
6 weeks. I cooked it for 1.5 hours in my rotisserie and had a breast
and leg for dinner. The rest went in the crockpot including the rotisserie
drippings. I slow cooked it on low for 24 hours and am cooling it now
to clean it.

No other chicken I know of produces this rich a stock. Amazing. Even my
beloved Colored Range Broilers don't come close to this:

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Purple chicken, this gives me hope. My cornish X's are 12 days old, and I refer to them as the meatie monsters. They attack me when I feed them trying to get to the feed. I have to remove their feed for 12 hours because they cannot stop eating. When I get home from work, they all have little tumors on their necks from their craws being so filled up. (They shrink by morning).
I love baby chicks, love my baby hens, but the meatie monsters disgust me. I couldn't imagine why I'd done this, but seeing your chicken stock give me hope. 6 weeks to go....
 
Last edited by a moderator:
Quote:
There are a lot of threads here disussing the Cornish "disgust" factor.
Many of us do get a little grossed out by them while others get SO
defensive when it's even mentioned.

I raise a batch each of Cornish, Freedom Rangers, Muscovie ducks,
turkeys, and standard fryers each year. They all have their pros, cons,
uses, and tastes.

Cornish grow the fastest and while they do eat a lot are the most
feed efficient of all chickens. They also have the most fat which
make a wonderful soup, broiled chicken, or rotiserie.

Those little tumors on their necks are their crop. All chickens will get
that when they eat a lot. My layers come back gorged after free ranging.
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