Cookaholics Bulletin Board

We used to buy Costco's roast chicken every time we went there, about once a month. The last two we've gotten were VERY rare. inedible to me. We live too far away to make a round trip return. Never again! The only one I've made from the cookoff is Julia's and it is very good although I haven't made it in a while. I'll have to try Keller's and hope it's as good as claimed.

fitzie

Thanks Lindsey....interesting article. I think the next time I roast a chicken, I will try Keller's technique but use Tim's dry rub. I cannot imagine roasting a chicken without this rub....it just makes the skin so good.

Slight hijack. Has anyone tried this method, and if yes, worth the effort?

Chicken Roasted In A Simple Crust

Thanks

Nance

What is the ideal age to kill a "farm raised chicken" to produce a 2-3 lb. bird?

Frank,

It all depends on the feeding program. The time to reach 4-6 pounds can vary considerably. Commercially raised fryers are about 7 weeks old.

Some farmers let their birds eat insects and grass. Others use a range from simple chicken feed up to sweet corn.

Tim

Thanks,

I have a friend that raises chickens to produce eggs to sell at the local farmers market that I could probably get to raise me some "eatin" birds.

Layers are usually a different breed from chicken raised for meat. "Retired" hens make great stock, though, especially if you can get the feet, too.

What breeds make the best eatin chickens?

Well, now we get past my area of "expertise." Back when I was a barefoot youngun' trying not to step in anything disgusting on the farm, my dad and granny would raise Leghorns and Barred Rocks. Gran liked the Leghorns because they laid lots of white eggs. Dad liked the Barred Rocks because they had some decent meat on their bones while still being pretty good layers. Barred Rocks are what is known as a "dual purpose" bird, though some strains are better suited to laying and others to meat. They also tended not to be as rock-stupid as the Leghorns, as well as being better-tempered (important if you're the kid who has to steal their eggs). I think you can see I had my favorites. We never raised any strictly for meat and my gran was so afraid of underdone meat that none of them tasted like anything but sawdust by the time she was done with them, anyway.

Frank,


Almost every chicken in every grocery store is a Cornish Cross, yes the same breed.

You can find different breed at some farmer's market. In central Illinois we have only one breeder who grows a different variety that is longer and narrower and wonderfully delicious. In NYC you can find Bresse chickens, black feet and some others from Canada.

Your better off spending your time finding an air dried free range chicken from a local grower.

Tim