Time will tell, not slotted any yet (couple of months till killing weight - they could get bigger yet).Those are big birds...Do they taste good?
If I was rearng my own birds I would keep ducks, much nicer than chicken.
Very much the way of making a rare treat go even further.You can boil a fat young bird too though. It cooks it well, gives a fresh stock, and keeps it plump for roasting off in the oven as well.
It's how capons were often cooked around here.
It's actually worse than that. Most commercially available chicken or turkey available here is so far from natural that they have to be artificially inseminated. The breast are too large for them to come together naturally.You should try to get the KFC breed for maximum efficiency. 7 breasts, 16 wings and 6 legs per bird. Tricky to find the depleted uranium they rear them on though!.....
That big surely deserves roasting or smoking. Of course a disjointed one is always best pan fried; BBQed is a close second.They are very bonny looking birds. You can tell they're well looked after.....What you think, better roasted or boiled?
Sent via smoke-signal from a woodland in Scotland.
......It's how capons were often cooked around here.
Seriously? Why? How is it different from castrating cattle?But of course caponing is highly illegal now!
They still are here; well, capons or large hens.That's true, very true …..though I thought there was some kind of chemical caponizing still done ?
Capons were preferred roasting birds just because of their size and 'plumpness' as well as the taste.......
Sacrilege!!! Does he like Chicken & Dumplings? Chicken Pot Pie?.......HWMBLT doesn't like gravy, or soup, (and he is Scottish, I did check ).....
.....If I was rearng my own birds I would keep ducks, much nicer than chicken.
And only so much time. So many things I'd like to do (farming related) but there's no way to do it all in one lifetime. Chickens are a good compromise........I would like ducks as well, and pigs and.....well you get the idea. Only have so much land sadly.