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T That is a great idea! I make soup myself in the winter. I will try that with chickens I have in the freezer now, maybe add a store bought breast just to hide the other one more. THANKS NatJ

I would never be able to get one of those in the house much less on the table.

Am I to assume thier flesh is a little dark?

NatJ, I am crossing my 2 Canteclers, 2 barred rocks and 1 Dominique with my Bielefelder rooster this next spring and will give that a try if they are big enough at 8 weeks. I would expect at least a 4 lb bird before I would butcher. Even then, I would expect it to be mostly bone. I have been...

I don't think she is put off by our processing. She had done it extensively with her parents and we did raise 50 Cxs ourselves in the late 90s. It's just the color of the breast meat. I processed the 3 roos at 18 wks because they were slips from my attempt at capionizing and we had too many roos.

You are right, the breast is "white meat" but it is way darker on Dual Purpose at least the ones I've raised. I have thought about the Bresse. I started with the Bielefelder but then found out the breast is like the rest of the DP breeds. Its not the taste or texture. I cannot get her to try so...

My wife has rebelled at raising our own chickens for the table. The reason is my DP breeds are all have dark meat according to her. As background, let me say we are both of an age that we remember when CXs were not very popular with the local farmers yet. Her mother used to raise chickens and...