Re: Cooking Jumbo Cornish x Rocks


"unicorn" <someone@xxxxxxxxxxxxx> wrote in message
news:__aye.14343$oJ.2241@xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> Mary Fisher wrote:
>> "Mike Brickley" <mNObrickleySPAM@xxxxxxxxxxxxx> wrote in message
>> news:BJyve.9420$jX6.3667@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
>>
>>
>>>Personally I take the fast grow xrocks to 12 weeks. During the last
>>>month I mix in cracked corn as it helps to whiten the breast meat
>>
>>
>> Why do you want the meat to be white?
>>
>> Mary
> Because he prefers it I assume Mary. After all, in Australia white eggs
> are hard to sell, everyone wants brown eggs. As I understand it the
> reverse is true in the USA.
>
> Australians EXPECT their chicken to be white, and it is a
> novelty/specialty item when birds with yellow fat are sold at all. Usually
> with a 'maize fed' tag. As I understand it this is something that varies
> from country to country as well.

I've seen yellow-skinned chickens which are proudly labelled 'corn fed'
(i.e. maize fed) as if it were a desirable attribute.

The best tasting chickens I've ever tasted haven't have yellow skins or fat
and their breast meat was a bit pink and the legs were greyish. There were
also dark feather stubs on the skin. And they didn't weigh huge amounts
either.

But they're not easy to find which is why I only buy chicken from our
daughter, who rears them free-ranging - i.e. able to eat whatever they like-
with mixed grain and scraps on her organic farm. They're also quite a few
months old when she kills them. They are delicious - possibly even moreso
because we have them so rarely.

Yup, each to his own.

Mary

>
> Matt


.

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