[Erinz]

We just culled our first two on Thursday and I was told to wait a few days before attempting to cook them. Today I took them out of the fridge and they are still completely stiff from rigor mortis (sp?) so I'm wondering just how long most people wait? I thought 4 days was pushing it so I'm oven roasting them anyway (after brining half the day since I'm not expecting them to be overly tender).

One was an Easter Egger and one was a Rhode Island Red if it matters, each about 10 months old. We culled because each had an injury. I'm now re-thinking multi purpose birds, these things are so tiny still! We do all organic whole grains, so feeding them for this long for how puny they are seems nuts to me. I think I'll keep my layers and then do batches of heritage cornish.

Thoughts on that?

 

[Juvysen]

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[oneKnight]

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[Truvie]

We raise Cornish Crosses and keep them in the fridge for 24 hours before moving them to the chest freezer. I hope they turn out tasty for you!

 

[she]

When I butchered my easter egger roos, I put them directly into the freezer. I think it was a few weeks before we ate the first one... but they were fine. I'm no expert, but I would expect rigor to disappear by 48 hrs. Were yours hens or roos? The hens are a great deal smaller.

Mine were 5 months old, and about 3.5/4 lbs each, which is about the size of a grocery store bird. They did have much bigger, longer bones, which made them appear to be less meaty, but I was happy with the amount. Actually, I've decided to take them earlier from now on because the extra meat isn't worth the hassle of them being sexually mature.

 

[Bluegoat]

I found I got the most out of my birds by stewing them. I never heard that you should wait to eat them though, I usually popped them right in the freezer or cooked them.

I know the British cookbooks I have say to hang game birds until the belly turns green.uke

 

[FarmerCathy]

Best thing to do right after you butcher is put them in a bucket of ice water. Just get a bag of ice and fill up a bucket (you know those buckets you can get at like restaurant grocery stores for putting drinks in to keep them cold). I learned this as a poultry minor, gets them cold really quick all the way through. As far as the easter egger, they aren't really a dual purpose bird, they don't have the muscle. I've also noticed the rhode island reds over the years have been bred with thin gene lines, they were more dual purpose when I was a little kid. I do recommend buff orpingtons, they have been good layers and good to eat. A lot more thicker. I get them at belt hatchery. HTH

 

[Erinz]

They were both pullets, should have specified that!

Thanks for the tip on the ice water, we will try that next time! Perhaps that will help with the rigor? I expected it to be gone within a few days as well.

We do also have Buff Orpingtons and they do have a much better looking shape to them (and bigger) than the EE'ers and the RI. We haven't culled any of them yet because we only have 4 and I like them too much haha

We also have some Barred Rocks and a single Golden Laced Wyandotte hen and some Speckled Sussex babes. Our one adult roo is also a GLW, at least three of our SS are roos too, not sure how that will go yet we may cull them although I've heard they make fantastic roos.

Thanks for the input, I really appreciate it. We are so new at this it is all a learning experience!

 

[Past_VNE]

There's a man and his wife that run a small, high-end hatchery in Alabama. He breeds meat birds that are almost as meaty as Cornish X, without all the associated health problems. He also breeds a really awesome truly dual purpose breed.

We've got an order in with him for 40 Red Rangers (meat) and 50 of their duals and are really looking forward to them. He comes highly recommended, so I'm really excited about them. I forget which breed is the dual bird. I just emailed him and will update when I hear back.

www.sandgpoultry.com

 

[Twwly]

Cold water bath (cooler full of ice and water) then into freezer or into the fridge (generally overnight) before roasting/cooking/whatever.

 

[veggiemomma]

This is a very interesting thread! When we first started talking about getting chickens, I had no interest in meat birds whatsoever. I wanted layers as pets. We just now got our first chicks and they are all either strictly layers or dual-purpose breeds.(I have posted a few pics on my blog in my sig link) Our DCs have named them all and love to play with them. I am not sure they (dcs) would be able to handle the culling of them.

That said, I am already seeing the benefits of raising our own flock for meat. Perhaps those would not get names? haha. I am interested to see what breeds others recommend and learn any tips I can. You Mommas are so helpful!