[Bramham Wiltshire Horns]

The French Michelin restraints use them for the table so will aim for that

They are pretty rare almost diminished in the UK in 88

[Dave C]

Well the weather has been kind this week with warmish nights but the little IG Cornish chicks seem to be thriving.







They seem a nice shape for 5 weeks old and I will be keeping an eye on that large dark cockerel in the middle.
He is way bigger than the rest and could be a keeper.

[Dave C]

Moved my Farm Ranger pullets that I'm keeping for breeding into a bigger hen house tonight.

This young lad is going in with them.




He is 2.87kg at 16 weeks old
So looking like a keeper.

[Dave C]

Processed the last 2 Sasso Farm Ranger cockerels today.
Was going to keep them for a X large bird but they weren't looking good on their legs so in the freezer they went.
They were 2.2kg dressed at 16 weeks old, I'm happy with that although as a bird I don't like them as much as the Sasso Gallic.







These are the last to be processed this year.
The hens have been kept back for breeding and are laying well.
I will be keeping the whole batch of IG to mature before making any decisions on stud cockerels.

[macgro7]

I'm really happy with the red ones as well!
Will process most of the ones left this weekend. Some hens will definitely stay.
However had an inspection of my dorking - hens are really nice with meaty breaststroke but the cockerel is not good for breeding - bent keel and hardly any breast meat - I'm sure he'll make a delightful chicken soup this Sunday!
To replace him I'm picking up a pair of la Bresse.
Such a shame though... it's hard to find red dorking. Well at least we can judge the flavor!

[Dave C]

That's a real shame pal was looking forward to seeing your breeding results with the RD.
Can you not find a replacement cockerel? Now is a good time of the year.

I had La Bresse and they were huge but took until about 24 weeks to fill out, also there fertility wasn't good.
Hope yours work out for you 

[Bramham Wiltshire Horns]

not been on for a while

finally got round to eating one of the IG x LS cockerels last weekend

was pretty nice different to what we are obviously used to

i was easy plucking, and my 1st attempt took about 25 mins thats pluck and gut

hardly any fat on the bird

the breast wasnt that big but legs and wings where huge

i think i could have culled earlier as the weight didnt go up much after 18 weeks and it dressed out at 1.8kg

the skin was a bit thick and seemed rubbery although the dog didnt complain

all in all not a bad experience
my muscovy will be all most ready to process although not had time to weight and i think i will just use the breast

i think i will concentrate on the cou cou de Rennes next year and establish a good flock of those
ive been doing alot of translating the french literature using google reseaching the breed
they should reach 3kg at 150 days and are usually finished on whey

[Dave C]

25 mins isn't bad at all 
That's a good reason to do your weights, next time your processing at 18 weeks which is a good time frame.
I'm concentrating on getting my pure IG ready for 16 weeks at 2kg dressed is my goal. 

I thought you would get more Brest meat as my IG have massive amounts, could put your IG X LS back to an IG cock bird 

If you don't like the skin you could always skin the bird for quicker processing, I skinned my last two but I missed it when it was on the plate.

[Bramham Wiltshire Horns]

interesting reading has a lot good info on breeding and selecting

http://journeytoforever.org/farm_library/ppp/pppToC.html#toc

[Dave C]

Thanks for posting the link it's an interesting read 

I like the old books, know breeds have changed since then (not for the better) but it's nice to read how they used to do it 

[Dave C]

Update on my Indian Game growers, they are 7 weeks now and out in there new pen.

There top grazers







I have 1 Jubilee and 2 Blue pullets




This Cockerel is head & shoulders above the rest

[Dave C]

And this guy is 18 weeks now



That's a Farm Ranger in the background
Looks a bit like a big Buff Sussex.

[Bramham Wiltshire Horns]

Processed the last 2 Sasso Farm Ranger cockerels today.
Was going to keep them for a X large bird but they weren't looking good on their legs so in the freezer they went.
They were 2.2kg dressed at 16 weeks old, I'm happy with that although as a bird I don't like them as much as the Sasso Gallic.







These are the last to be processed this year.
The hens have been kept back for breeding and are laying well.
I will be keeping the whole batch of IG to mature before making any decisions on stud cockerels.

Where did you get these bags from?

What's your process for skinning I.e resting etc
I'm thinking of skinning and then jointing without gutting can they sit in fridge for a few days or should I rest them in milk or anything

[Dave C]

Hi PR, the bags are just large freezer bags with handles from either Tesco or Sainsburys, you should vacuum seal them but ours are only in the freezer a month or so tops so we've never had a problem with freezer burn.

I skinned for quickness this time as I was struggling with man flu 

What I did was starve all day then cull in the evening, hang over night then following evening skin the bird.
Taking the head, feet and wing tips off first for easy removal of the pelt.
I then gut or you could joint up.

I do a quicker version with pheasants, I just make a cut in the skin on the breast bone area, pull the skin back on the front and remove each breast, then remove the feet and skin and remove legs & thighs, takes me about 3 mins per bird. The pheasant breasts go into stir fry's and the drumsticks are lovely with sticky bbq sauce 

[Victorian Farmer]

Just remember Dave the eggs will make good money as well as chicks .The going rate for cock birds for Christmas is set at £18 a goose £38 good prices