As we carry on our way to self sufficiency, everyone begins speculating on what they are planning to consume for meats. Why don't you consider raising chickens? Sounds very good. Nonetheless, did you know there are actually various meat classes of chickens? First you will find three primary breeds of chickens: Egg Breeds, Meat Breeds, and hybrids. Meat chickens and their meat classes will be the focal point of this particular article. There are additional factors, however the age of the chicken is essential.
1. Rock/Cornish Hen: This chicken is from the Rock-Cornish, or Cornish breed. Also possible are cross-bred Cornish birds. They are usually about six weeks old and weigh one to one and one-half pounds. Cornish hens are not game birds and they do not have to be hens.
2. A Fryer or broiler: You will find broilers weigh at most five pounds. At just under 13 weeks of age, broilers are still younger birds, but have not begun laying eggs. Their skin is soft and smooth. Their flexible breastbone make them fine choices for nearly any cooking imaginable. You will probably have more of this class than any other.
3. The Roaster: Roasters are generally eight pound birds. These birds are usually between four and five months old. The breastbone of the roaster is not as flexible as the broiler/fryer. This chicken's skin should be smooth, soft, and pliable like the broiler or fryer. This class of chicken is often times roasted whole.
These classes allow you to determine what the use of your chicken will be. This information will help you plan your own flock around what role your chickens may fill. While slaughtering chickens can be an ordeal, this information will help remove one more aspect about this decision.
1. Rock/Cornish Hen: This chicken is from the Rock-Cornish, or Cornish breed. Also possible are cross-bred Cornish birds. They are usually about six weeks old and weigh one to one and one-half pounds. Cornish hens are not game birds and they do not have to be hens.
2. A Fryer or broiler: You will find broilers weigh at most five pounds. At just under 13 weeks of age, broilers are still younger birds, but have not begun laying eggs. Their skin is soft and smooth. Their flexible breastbone make them fine choices for nearly any cooking imaginable. You will probably have more of this class than any other.
3. The Roaster: Roasters are generally eight pound birds. These birds are usually between four and five months old. The breastbone of the roaster is not as flexible as the broiler/fryer. This chicken's skin should be smooth, soft, and pliable like the broiler or fryer. This class of chicken is often times roasted whole.
These classes allow you to determine what the use of your chicken will be. This information will help you plan your own flock around what role your chickens may fill. While slaughtering chickens can be an ordeal, this information will help remove one more aspect about this decision.
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