The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 Ungrateful lot! I bet they didn't stop to help either Quote Link to comment Share on other sites More sharing options...
Griffin Posted April 29, 2009 Share Posted April 29, 2009 I'd be very interested in taking part in the Midlands course if one is arranged. In the meantime, I'm making plans for my meat boys. Do you need to buy any special knives or will the ones found in any average kitchen be sufficient? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 29, 2009 Author Share Posted April 29, 2009 I have just used a strong sharpened kitchen knife. It was OK but I think I will invest in a proper boning knife. The one I used at the weekend did the job more efficiently. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 I have to say that I found a serrated knife better for getting through the neck, but as Egluntine has said, a boning knife is great for getting the meat off the bone. Quote Link to comment Share on other sites More sharing options...
moochoo Posted April 29, 2009 Share Posted April 29, 2009 Our second chicken's in the oven now. We're really looking forward to it.....mmmm Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 I shall defrost the 2nd one and roast it next weekend - we're too busy this week. I hope it tastes good Sarah. If you have any meat s"Ooops, word censored!"s then get a jar of M&S Chablis sauce, add the chicken and some mushrooms and any other veg, pop into a pie dish ansd make a crust out of some frozen puff pastry - instant cheats meal and uses up any leftovers too. Quote Link to comment Share on other sites More sharing options...
moochoo Posted April 29, 2009 Share Posted April 29, 2009 Sounds scrummy Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 It is! Two cheat ingredients that I always have in stock are that sauce and some frozen puff pastry. Quote Link to comment Share on other sites More sharing options...
moochoo Posted April 29, 2009 Share Posted April 29, 2009 It was lovely. I'm a full little piggy now. Had to step away from picking the carcass duty when more was going in my mouth than on the plate! The difference in taste and texture to even the supermarkets' best birds is amazing. I'm really pleased we've decided to grow our own chicks and now know how to make the best of them. There's enough meat left for two more meals and a stock or soup. Great value I'd say. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 29, 2009 Share Posted April 29, 2009 That's the good thing about decent meat - you need less because it tastes so good, and you can pad casseroles and stews out with beans and pulses. The bigger and denser bones make excellent stock too. All in all, it works out far more economical to buy happy, slow-grown meat. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 29, 2009 Share Posted April 29, 2009 (edited) I don't think (although I'm not certain) that Alison's chickens are slow grown, they're Ross Cobbs. If (or hopefully when) we do it though we will get a slower growing breed. We normally buy the slower growing Label Anglais from the butcher but Alison's chook had more flavour so it's either what they've been fed or that they're left longer before eating them that makes the difference in flavour. It'll be interesting to compare flavours. ETA- when I say left longer before eating I mean from the point of despatch. Edited April 29, 2009 by Guest Quote Link to comment Share on other sites More sharing options...
riane Posted April 29, 2009 Share Posted April 29, 2009 I have just used a strong sharpened kitchen knife. It was OK but I think I will invest in a proper boning knife. The one I used at the weekend did the job more efficiently. Have a look at this http://www.houseoffraser.co.uk/Salter+Steel+boning+knife/108193808,default,pd.html?cm_mmc=affiliates-_-google-_-feed-_-clearance seems a good knife at a good price! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 29, 2009 Author Share Posted April 29, 2009 It does look good. Thanks Maria. Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 30, 2009 Share Posted April 30, 2009 I've just gutted my second bird and it is in the oven now....to a chorus of 'not chicken AGAIN! I did it outside, and it made a huge difference re the.....erm....aroma. Well after all the time and attention growing them we only eat the birds as something speacil - hence I still have a freezer full of chickens to keep us going through the year, Similarly, "Ooops, word censored!"ody says 'I would love chicken tea' and everytime they go to the freezer I get accused of there being no room for anything else due to MY chickens! Tracy Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 30, 2009 Author Share Posted April 30, 2009 I was thinking I might have to buy another small freezer! That is my plan, that chicken should be dished up for state occasions only, and be something to be ooohed and aaahed about. I might cut one or two into portions for casseroles etc. Quote Link to comment Share on other sites More sharing options...
Griffin Posted April 30, 2009 Share Posted April 30, 2009 I don't think I'd ever keep the Ross Cobbs or other 'proper' meat birds because of all the bad things I've read about them ie they just don't seem to enjoy life as other types do. The life span is too short. Maybe I'll change my attitude as our rearing for meat scheme is in it's infancy! I think all of my Big Chicks are girls so they're safe, there are three definite boys amongst the Little Chicks and one of those is a Light Sussex who at the tender age of 9 weeks I can see will probably provide enough meat to feed the 5000. The other two are Leghorns who will probably be more soup/stew boys than Sunday lunch. They were from a 'pot luck' box of eggs and already I know I wouldn't deliberately chose to rear Leghorns for the table. I've got eggs arriving in the post today and I've deliberately chosen some that should provide good meat birds (as well as a few frivolous ones!). Houdans and Dorkings should be nice. I'd like to try Silkie meat too, and I think I'm the only one in my house who does because it's black with black skin and black bones Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 30, 2009 Share Posted April 30, 2009 Egluntine, try Freecycle for a freezer - I got a super under-counter one which is in the utility room. Although the Ross-Cobbs are faster growing than other breeds - they are still slower and tastier than the pap that supermarkets call chicken and far kinder too. Quote Link to comment Share on other sites More sharing options...
laurmurf Posted April 30, 2009 Share Posted April 30, 2009 even if they were Ross Cobbs the quality of the meat was astonishing, even compared to supermarket 'high quality' free range birds: the texture, flavour and moisture were superb! Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 30, 2009 Share Posted April 30, 2009 even if they were Ross Cobbs the quality of the meat was astonishing, even compared to supermarket 'high quality' free range birds: the texture, flavour and moisture were superb! We talk about 'Ross Cobb' as if they are all the same. From my last batch the slower growing, designed for free range Cobbs were fine and weighed it at impressive weights at 12-14 weeks, where as the broiler type Ross based birds were just too fast growing and I would not have them again. I find fed in 50% corn for the last 2-4 weeks is best for flavour. Tracy Quote Link to comment Share on other sites More sharing options...
Guest Posted April 30, 2009 Share Posted April 30, 2009 how do you know which are which? Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 30, 2009 Share Posted April 30, 2009 how do you know which are which? I think you just need to ask questions before you buy. We have tried males and female of 4 different breeds/variations now - I was a bit embarassed going to the hatchery that usually sends out 80,000 day old chicks at a time in a lorry to collect my 2 males and 2 females of this type and two of the other type, etc. It is worth having a go with different ones and seeing what suits you. What I do like about the meat ones I have had is that they have not been overly pretty, overly friendly, been with us very long or been real characters - and when it comes to the end that does make it a lot easier. I like the 'spare cockeral' slow grown idea, but most cockerals are just so pretty it would make it too hard for me. At least with these meat birds you feel they are ready to go by the time of dispatch. Tracy Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 30, 2009 Share Posted April 30, 2009 On our course, Alison despatched a beautiful 'spare' cockerel from her own flock. She wasn't sad to see him go as 'the blighter had been asking for it'!!! It was helpful (for those who didn't know) to illustrate the difference between meat and regular flock birds. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 30, 2009 Share Posted April 30, 2009 thanks Tracy, I just wondered what the actual difference btwn the two were (if any). I don't think we'll be getting cobbs anyway but I was just curious. Missuscluck had several ross cobbs last year and despite having a huge area to free range in, they just sat in their shed looking miserable and she suffered some early losses due to heart failure (because of their weight). If we can get hold of Master Gris chicks locally then I think that's what we'll try first. Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 30, 2009 Share Posted April 30, 2009 I don't think I'd ever keep the Ross Cobbs or other 'proper' meat birds because of all the bad things I've read about them ie they just don't seem to enjoy life as other types do. We tried Ross table birds and we grew them slowly - ours always looked happy and were very fit and healthy . They had straw bales which they could jump up on and thundered up and down the run, coming for afternoon treats! It can be done but it takes some thought and space. We always place the food as far away from their shed as we can and their water away in the opposite direction. They are fed a 50/50 mix of pellets and corn once they are over 8 weeks. We hang greens which they have to reach for and I always throw the afternoon corn the other end of the run to we here they are. We only lost one to heart attack - but it was 9 months old We had two batches of them and grew most of them for 8/9 months. They were very tasty and tender when roasted. We wanted Master Gris in our last batch but they weren't ready and we had half Hubbards and half Coloryield...........we will get round to testing Master Gris soon. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 1, 2009 Share Posted May 1, 2009 I remmeber you getting them to run around, Lesley! Quote Link to comment Share on other sites More sharing options...
