Annie Lochte wrote:I really can't answer any of your questions but want to share this. About 15 years ago I got a couple broad breast bronze poults. A hen and Tom. Once out of the brooder and ranging about the yard my dad started feeding them Walmart dog food. About 2# a day. They grew and grew and grew. Huge. I was worried theyd taste like stale dog food, old oil or worse, but they were delishious! The Tom dressed out at 48# and I had to cut it in half to cook it... smoked one half in a large barrel smoker and oven baked the other half the next day. Probably best turkey I ever had. I can't remember exactly on the hen... I'm thinking she just went over 30#... Frankenturkey...
Corrie Snell wrote:I just read an article in the Art of Eating magazine titled, "Poultry and Perfection," which used interviews and farm visits and discussions with Frank Reese of Good Shepherd Poultry Ranch (and others) as its information base. Frank Reese was quoted as saying that breed is one of the largest factors in flavor, and the author went on to taste-test three different heritage breeds of chickens raised by Frank (and so I would assume they were all fed the same stuff), and fourth and fifth varieties raised at other farms, and reported that they each had their own flavor.
I would agree with Wes on the fish meal (don't feed), and the grains and milk (do feed), as this is what my chickens ate, and they had copious amounts of fat at slaughter time.
I wonder, if one were to feed other fattening stuffs, if exactly what is being fed would produce different qualities of fat (like with corn-fed foie gras ducks, or avacodo fed pigs!).
On when to butcher, and how to age and cook it, it's being discussed now here on Permies.
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