Re: Chickens For The Table

From: Jill (news_at_REMOVETHISkintaline.co.uk)
Date: 06/27/04 

Date: Sun, 27 Jun 2004 22:56:44 +0100

Michael Lacey wrote:
>
> I would like to know what breed is most suitable 'or would A hybrid
> be OK'.

If you are seriously looking for nearly supermarlet equivalent then you need
Ross or Cobb broiler chicks reared up with limited space. They will be ready
to butcher in about 9 - 10 weeks.
You can give them more space and activity and get a meatier meat
You can try the SASSO birds from S & T Poultry in the east of england
somewhere - cannot reach my info at present. These are based on the French
table birds - including I believe the Label Rouge
I have heard differing reports of these - from good to tough. The folks are
very helpful and these birds can be - from the little I know - 70 - 80 - 90
day old birds before slaughter
If you want to try the pure breeds you need to work in a lot more time and a
lot more gamey meat
Its a good cassoulet as opposed to stir fry
:~))

What should we feed them?

If you go with the commercials - go with commercial feeds - its what they
have been bred to work with
If you go with SASSO = talk to the folks that produce them
IF you go with pure breed - you can go long and slow but fit hale hearty
pure breeds will ramage up fell and down dale and therefore be a completely
different type of meat
:~))

Any information would be
> appreciated.

What sort of scale are you talking?
Is it several batches to work through - eat some fresh and freeze the rest -
rinse and repeat ?
Is it commercial? if so do you have the facilities to be a small fully
operational slaughter house
Is it one or two lots a year? 

--
regards
Jill Bowis
Pure bred utility chickens and ducks; Housing; Books, Gifts
Herbaceous; Herb and Alpine nursery
Holidays in Scotland and Wales
http://www.kintaline.co.uk
>
> Thankyou in advance.
>
> Regards
> Anne Lacey

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