Author Topic: Best Meat Chicken? (Read 2920 times)

loosey · « **on:** July 21, 2010, 09:07:57 am »

We were leaning towards Plymouth Rocks (I like their colour too!

but OH is much more practical than I am!!). What are your preferences?

DJ_Chook · « **Reply #1 on:** July 21, 2010, 10:35:36 am »

Cobb ross. Don't ad-lib feed. Have set times for their food.

loosey · « **Reply #2 on:** July 21, 2010, 12:09:14 pm »

I'm not sure I've even heard of a cobb ross ... sounds like a horse to me!

Are they fairly readily available? Should I be looking for chicks or eggs to incubate do you think?

egglady · « **Reply #3 on:** July 21, 2010, 12:57:21 pm »

we just ate the first of our hubbards - 16 weeks and huge with lots of meat. we bought them as day olds but i'd be interested in finding some eggs to hatch out.

loosey · « **Reply #4 on:** July 21, 2010, 12:59:03 pm »

Egglady ... how long do you leave them after the kill before you eat them?

egglady · « **Reply #5 on:** July 21, 2010, 01:00:32 pm »

there's a whole thread dedicated to this one! we ate ours the same day but with the next one we are going to leave it for 24 hours first to see if it makes the meat any more tender. though some folks reminded me that it WILL taste different to the stuff you buy from the supermarkets as it's had a very different kind of life - makes sense i suppose $:-\$

jameslindsay · « **Reply #6 on:** July 21, 2010, 01:05:20 pm »

Aylesburys and Buff Orpingtons can't fly any way. They can take off and be air borne for a second but are not birds of flight. My geese on the other hand are brilliant at flying, as are my call ducks.