Heritage Chicken vs Hybrid Broilers: Flavor, Cost, Health & Reality Explained

WEBVTT

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Does venison taste like beef?

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No.

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No, but it's interchangeable.

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They say everything tastes like chicken.

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So today we have another listener request.

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We're getting lots of those.

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I like them,'cause, when you're like what should we talk about this week on the show?" And then you have listener requests, it's ooh, that just makes it easy.

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It does.

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And-'Cause we like our listeners.

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And this one is good right before I make dinner.

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True.

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So today, for those that can't see, we're gonna talk about heritage chicken versus hybrid, from what you buy at the store.

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And does it really all just taste like chicken?

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No.

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No.

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Well- It does since the meat birds don't really have much flavor, I guess that's easy to say that.

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But even if you take a meat bird or a herita- if you take a heritage bird and season it and cook it and all of that, it's like even more flavorful.

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Yep.

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So I think people, if you haven't ever tried a heritage bird you're really missing out, honestly.

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But they all have their purpose in the pantry.

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I don't think one necessarily replaces another until you've developed your palate maybe.

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I personally am to the point where I don't wanna eat another Cornish, but, now that I have the breasts, but we're gonna kinda get into that.

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And really there's three categories, but I didn't know how to make that into a title, because the breast is technically a heritage, but it's not the equivalent of eating a Orpington or a Red.

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I'm not eating a Red, I'm just gonna assume that it's like eating an Orpington.

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They're- They're not the best.

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Th- it's still chicken, and it's still better than, the hybrids.

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All right, so let's look at my slideshow.

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I'm getting all kind of fancy with my slideshows here.

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They're nice.

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So a heritage bird is one that can naturally mate and reproduce.

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So just your regular barnyard chicken or one that you see at a show, those would all be heritage birds.

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Y- your traditional breeds, like the Orpington or the Bielefelder, or, whatever, or the Rocks they're typically dual- Yeah, there's tons of them.

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Yeah, just whatever you want.

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It's a chicken a regular chicken.

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Heritage.

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They're dual purpose.

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You're gonna get meat and eggs off of them, and- Yep and you could probably do triple purpose and add some bug control and some yard candy and some just relaxation TV in your yard maybe.

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But- when I look at y- when I look at your Orpingtons, like this time of year especially, it's like a bunch of b- bleached blondes out there hanging out on the beach.

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Yes.

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And then they run and waddle kinda at the same time.

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Yeah, fluffy butts.

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They grow slower, but that is going to be dependent on your breed.

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So some will grow faster than others, and then some varieties inside the breed would grow faster.

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So a utility or hatchery version of an Orpington is gonna grow a whole lot faster than what I have.

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So there's so much variation inside of a heritage breed that, yes, we're lumping them all together, but really they can't be lumped, if that makes sense.

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Yeah, they fit in the real chicken category, where you know what its parents was, you know what it came from, and all that.

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It's not like a hodgepodge that a m- mad scientist made up and you decided to eat it.

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Cause, a lot of people don't think about or don't realize what your commercial chickens live like or whatever else.

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And if you've ever seen the inside of one of those chicken houses, you might stop eating that chicken I've been in'em.

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So there's different kinds of heritage breeds.

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This is a picture of one of your reds.

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I picked her for a reason.

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We're gonna talk about her for a second.

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But they can be fast maturing, slow maturing, or, and dual purpose.

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The reason why I picked her was because I want people, if they're watching the video the meat birds are selected for their breast size, for their...

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Because you wanna eat the white meat.

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That's what society wants- Yeah, most people do is white meat.

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So what I'm looking at here, and what I wanna point out, is the size of her chest is not like a Cornish.

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This is a more natural looking bird.

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And you're not gonna get 10 chicken tenders off of one bird with one of these.

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So visually that's what I wanted to show with this picture.

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In contrast, this is a broiler chicken, and you can see that you're probably gonna get at least 10 chicken tenders off of this bird.

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Yeah, that son of a gun looks like it's two-weeks-old.

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Yeah.

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I tried to find some good pictures from when I was growing them, and this is just a stock picture because mine were just...

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My pictures were just pitiful and I didn't want to use them.

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They're never that clean.

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No, they're not really.

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So broiler chicken, when we talk about broilers, meat chickens, we're talking about, in the United States, we're talking usually about the Cobb 500s or the Rosses.

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I don't know what the number is on the Ross, but those are- Cobb and Ross both have a couple of different variations that they've come up with over the years.

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Every time they get one that's more efficient, they change the number and- Spin it out.

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So did you see I wrote I don't know if- I don't even know if you look at our website.

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Did you look at our website and see the article I wrote on the Cobb 800 that just came out?

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Yeah.

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That thing is just massive.

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And what's crazy is they just had the 7 less than six months ago.

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Oh, wow.

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Yeah, it was recent re- it was I guess not really recently, but-'cause we already have a new one, but whatever.

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But- That just shows that there's some mad scientist playing with some chicken genetics to try to make higher profit margins.

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So what a meat bird is what we typically will refer to as a Cornish Cross, because they're Cornish and rocks at, if you wanna be real general about the breakdown.

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But they're hybridized so many times over, and over, and there's so much money spent on perfecting these birds, and I don't think people realize the amount of money and the amount of science that goes into generating them.

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So when I was doing the college course for the incubation- that was for commercial- because that's where the money is.

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That's what, so that's where the information you're gonna get.

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And even I was, I can look at stuff and I'm intelligent, but you, there's things you just don't even think about.

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So for example, when they s- take'em to the processing facility, that processing facility is designed to handle a certain pound carcass.

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So everything is down to pennies really.

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So this bird is graded when it hatches.

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It has a certain feed to create that milder flavor.

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There's a lot of wheat in their feed.

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And it's supposed to grow, like they're trying to get it down to 58 days or something, and they have to meet a certain live weight so it will fit into the carriers, which will then be the right size to go onto the hooks in the processing facility to fit- The ba- everything is right down to- they want it all to be- Uniform alike and uniform, yeah.

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Yeah, it's crazy the amount of money that is spent.

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We're talking billions every year, not just once, but billions every year to get your chicken as cheap as they possibly can.

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And it's really eye-opening if you really delve into all of it.

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So if you get, if you go to Walmart and you buy a Tyson chicken pack, right?

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That's what, that's how they're fed, that's how they're raised, that's how they're finished and packaged and washed, I think.

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They wash them with chemicals to kill salmonella and all kinds of stuff.

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And I live near a processing facility here.

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Oof it's actually in the next town over, and so there's a lot of people here who have worked for them, and they will...

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They're never eating another Tyson chicken as long as they live.

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So if you've never visited these places, see if you can't try to visit one.

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Then you know what you're eating.

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You probably won't want to.

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You should.

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I know there used to be one in Tuscaloosa, and they had this huge wall of fans.

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So when an 18-wheeler would pull up with the baskets of chickens, they had fans blowing across them, so in the summertime they didn't, fall out before they wanted them to.

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And when you would drive by there- ugh.

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It would, it was horrible smelling.

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So their reasoning for doing this is they're telling the marketing wording that they use is that they have to mass produce these food, this food in order to feed society.

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Before we had mass production, society ate.

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Ate a lot better too just question it.

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Just question it.

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Now, of course, you have the alternative, and you can raise them at home.

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Now, I raise them, I have raised them in large quantities three separate occasions that I can remember off the top of my head.

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One, I kept them up in the condos over at the barn.

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And the second time, I put them up on the hill in the runs.

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And the third time, I kept them in the condos, but every morning I opened the doors and turned them out.

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Yeah.

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So that was a little bit different.

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So their lifespan's pretty short.

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Eight weeks is max, so you're looking at six to eight weeks.

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It is not like a regular chicken.

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Yes, you have to brood them, but it's more like the timeline of a quail.

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So you brood them- Yeah maybe on heat for 10, 12, 14 days max, depending on the time of year maybe, and then they need to go out draft-free, but they don't need any heat.

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These little boogers are so hot.

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Yeah, they put off a ton of heat.

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They will steam up the barn.

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The first time I put, took some out of the brooder I was like,"Holy crap." I thought I was cooking almost.

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These things are really hot.

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Yeah.

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Yeah.

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I can see where they would- And then- overheat quickly.

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Yep.

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They do not feather like a chicken.

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This is really not a good representation of a broiler.

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She has about three times as many feathers as, That's probably a breeder- Maybe that you found a picture of.

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Yeah.

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They don't feather out very well, so it makes it easy to pluck them.

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That is true.

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So then, let's see, after about two weeks, maybe three, depending on the weather, you can take them outside.

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And you're gonna want to take them outside because depending on how many you've got in your space, it is a hot mess, and I literally say hot mess.

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Yeah.

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And then, and if you've never raised them, there is no way to describe the smell.

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They have their own smell.

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And it's pretty rough.

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I can't- Put it's something that I can visualize or smell, smellalize right now, and I don't really want to remember the smell.

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But then you put them outside, and if you can get them on pasture and keep them moving, that's probably better.

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But they don't want to move.

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They want to eat and gorge and, all the time, their entire life.

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That's what they want to do.

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So you don't really have to worry about them running off because they- They ain't going anywhere.

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So even when I turned them loose I would say that the farthest from the barn that they went, 20 feet.

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They didn't go- Yeah very far at all.

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And of course, I have a big 14-foot door on the front of my barn, and I have swinging gates on it.

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And we had to put those there for the ducks, of all reasons'cause the ducks would come in and just make a mess in the barn.

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But it was a good thing I had them there when I turned the Cornish out, because they would come and they would line up like zombies, like on, what's that show, Walking Dead, where they line up at the fence and they try to reach through.

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Yeah.

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And they were trying to get through to the food- Yeah on the other side.

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They knew it was in there.

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And so yeah they're very food-orientated.

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And then even out on pasture, they get leg problems, feet problems.

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The water intake is an insane amount of water.

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They can go through, I don't even know how much per bird, but gallons and gallons a day it seems like.

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You can't keep them in water.

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And then of course it comes out the other end, so then everything's wet and messy on the other end.

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Yeah.

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And then once they get so big, they wanna start dropping dead.

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So you don't have any leeway.

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You can't plan a vacation.

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You can't, say,"Okay the weather's gonna be bad this weekend, so we're not processing them." You don't have that luxury.

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When their time is up, their time is up.

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And that last batch that we did 150 and that was for three households for supposedly a year is, was the plan.

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And, we couldn't do 150 in a day, and so what we did was we just took the biggest ones that looked like they wouldn't make it until the next weekend- and we processed them.

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And then throughout the week, I would go out there, and you can tell when they're fixing to go.

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They'll get really lethargic, like their heart's giving out, and they get really lethargic, and you can tell that they're not gonna make it till the next day.

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And so every day that week, we processed several that day.

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A little bit of fresh chicken.

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Yep, exactly.

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And then the next weekend we did the next, as many as we could of the largest ones, and then the third weekend we just finished up any of the runts that needed to grow an extra week.

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And we all- Yeah, I, and I tell people- swore we would never do it again.

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People, I've had people that rent my plucker, and I've had people that just ask me about it in general, and I tell them,"You'll know when it's time.""And you're gonna do all the males one week, and hope you can do all the females the next weekend." And they're like,"Really?" Yep.

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Yep.

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Because, when they...

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With them, if you keep them moving and you keep their diet very limited and that sort of thing so they can't gorge themselves, you can keep them alive longer, but you must manage it really well or they'll get really obese and croak out.

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So you cannot feed them 24/7.

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You have to decide how you're gonna feed them.

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Some people do 12 on and 12 off, and I did that when they were in the barn before going out.

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And once they were outside, I elected to feed them twice.

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So I filled up the feeders in the morning and then again in the evening.

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Basically, here, let me feed you and open the doors, and then let me feed you to bring you back in, because they're very food-orientated.

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It's raising a pig, you can get a pig to do whatever if you've got food.

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Yeah.

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So it's like that.

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But the manure is so wet, and it cakes to everything.

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So the last two or three weeks of their lives, even though I was letting them out onto the grass every day, I would, I actually got to where I moved the feeders to the grass in the morning to get them out of the condos, and then I would close the doors to make sure that they didn't go in there because it was so packed.

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It's just really hard to explain.

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So y- it's eight weeks to me of unenjoyable, smelly work.

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And at the end of...

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And then you've gotta do a lot of work regardless of the weather, and then you...

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it's not just processing them.

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It's breaking them down, vacuum sealing them, and then you have to have freezer space.

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So if you're gonna do enough for a year, if you can just kinda imagine, f- if you eat one a week, 52 whole birds in your freezer.

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Now, we don't buy whole birds, so I was spatchcocking them and breaking them in half and cutting the backs out for broth and vacuum sealing them so I could lay them flat.

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Took up less space, but that's now 104 packages of chicken in the freezer.

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That's a lot of chicken.

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And then the other two households had to buy standup freezers.

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So I would never do that again.

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And even when I had them up in the breeder pens, they don't move around like a chicken.

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So the grass didn't get eaten.

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It got more flattened.

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Mushed or flattened, yeah.

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Yeah.

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And then their poop just sticks on top of it because it's at a carpet now of matted grass.

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So I hope I'm not horribly telling people not to do it because if you're in a confined space and you're, you can't have chickens all year long, it's a great resource.

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But at the same time, you also need to be prepared for- What you're getting into their expectation.

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Yeah.

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So back to my slide here.

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So with the broiler chickens, they grow really fast.

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You're in and out with, getting them and getting them out of there.

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You don't get any eggs.

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You do get a lot of white meat, though,'cause that's what they're bred for.

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And they are bred for uniformity- Now, I did not find them to be very uniform when I had them.

00:21:31.341 --> 00:21:37.471
You would get some that wouldn't get over three and a half pounds, and then you had some that were, like, seven or eight pounds.

00:21:37.831 --> 00:21:40.171
And of course, they're all eating the same thing.

00:21:40.751 --> 00:21:45.201
It could be related to feeder space maybe.

00:21:45.401 --> 00:22:00.861
I was gonna say, a lot of times that's feeder space because, if you're, especially if you're using the round feeders and you've got a bunch, 150 whatever Cornish, you're gonna have to have a ton of those feeders.

00:22:01.151 --> 00:22:13.701
If you've got 150, for them to all be able to eat at once, you're gonna need probably f- 40 to 50 feet of trough space.

00:22:14.221 --> 00:22:14.681
Wow.

00:22:14.841 --> 00:22:34.161
Yeah, I didn't have that, you think about it, not when they're little, but probably the last three weeks of their life they're huger than a normal chicken and they're wide, so I would say you need, if they're, if they can access it from both sides, at 25 feet at least.

00:22:34.661 --> 00:22:36.341
I would just like to interject here.

00:22:36.341 --> 00:22:38.991
I did not set out to have 150.

00:22:39.391 --> 00:22:43.691
I bought 200 in conjunction with other people.

00:22:44.591 --> 00:22:48.141
And one person came and took their 50, and the other person didn't show up.

00:22:48.641 --> 00:22:51.591
So we were only supposed to have 100 for three households.

00:22:52.091 --> 00:23:05.521
So anyway, so that happens, too, so be aware that if you're gonna buy together with other people to get a discount,'cause you do get a qua- quantity discount on buying- those chicks when you order them.

00:23:05.761 --> 00:23:12.301
And it was significant enough that I put that order together, and I didn't ever do it again because I got stuck with those extra birds.

00:23:12.601 --> 00:23:22.671
And they do eat a lot, but even after I fed them non-GMO and took care of them with the shavings and everything, it's been a few years, but they...

00:23:22.791 --> 00:23:28.201
I think they came out to$7 a bird, even with the cost of the chick.

00:23:28.581 --> 00:23:34.161
Now, I know that the- Sounds about right the cost of the chick has greatly increased since then.

00:23:34.161 --> 00:23:36.361
I wanna say it was, like,$2 back then.

00:23:36.861 --> 00:23:37.921
I don't know what they are now.

00:23:38.651 --> 00:23:46.301
If you know the right places to get them and you get quantity, you can get them, you can still get them around there.

00:23:46.801 --> 00:23:47.231
Oh, okay.

00:23:47.401 --> 00:23:48.231
Yeah, I didn't know.

00:23:48.731 --> 00:23:55.371
Okay, so this is a picture of some boys, my Orpingtons, that are in the freezer now.

00:23:55.481 --> 00:24:07.861
And- The reason why I wanted to talk about these guys was m- my big old Orpingtons, these guys probably topped out 9 or 10 pounds when we processed them.

00:24:08.061 --> 00:24:14.931
And so they were probably 10, 11 months old maybe nine, somewhere around in there.

00:24:15.371 --> 00:24:17.201
So they were out on grass.

00:24:17.201 --> 00:24:18.461
They moved.

00:24:18.521 --> 00:24:20.881
They flew up onto a roost.

00:24:20.921 --> 00:24:23.161
They argued with each other.

00:24:23.371 --> 00:24:24.741
They fluttered around.

00:24:24.811 --> 00:24:26.851
They acted like chickens, right?

00:24:26.851 --> 00:24:27.711
They ate bugs.

00:24:27.711 --> 00:24:28.541
They ate grass.

00:24:28.571 --> 00:24:30.541
They laid in the sun.

00:24:30.541 --> 00:24:33.631
They ate dirt and rocks and lord knows what else.

00:24:33.631 --> 00:24:40.921
I bet when those suckers land on a roost pole that's a couple feet up, I bet if it's a two-by-four, I bet it bows a little bit.

00:24:41.121 --> 00:24:43.571
It definitely flexes when they land.

00:24:43.821 --> 00:24:44.971
Yeah, exactly.

00:24:45.681 --> 00:24:55.181
The reason why I'm pointing all of that out is a Cornish like I said, remember he doesn't move 20 feet from the barn.

00:24:55.521 --> 00:24:58.841
These guys moved, like a chicken moves.

00:24:59.141 --> 00:24:59.231
Yeah.

00:24:59.231 --> 00:25:03.131
And so that developed their tendons.

00:25:03.541 --> 00:25:08.221
So the tendons are attached to their keel bone that works their wings, right?

00:25:08.221 --> 00:25:10.601
And so all those tendons developed.

00:25:10.871 --> 00:25:18.781
The tendons in their legs developed from jumping and landing, and they had to build up those leg muscles in order to do that.

00:25:19.461 --> 00:25:31.351
So there's a big difference from a chicken that lays around and grows muscle and a chicken that jumps around and works the muscles to, to grow them.

00:25:32.201 --> 00:25:39.101
And so those bones developed over, let's just go with 10 months, okay?

00:25:39.101 --> 00:25:52.891
So 10 months of minerals being absorbed, vitamins, from everything that they ate, and the exercise- and all of those good things, and that's where the flavor comes from.

00:25:53.591 --> 00:25:57.981
And but at the same time, you also get a texture change.

00:25:58.361 --> 00:26:09.051
When something is just laying around and gaining weight, it's gonna be, I'm gonna use the word mushy almost, like it just falls apart.

00:26:09.551 --> 00:26:18.661
And these guys are gonna have more connective tissue, so when you're eating it, people refer to it as chewy.

00:26:19.401 --> 00:26:21.721
S- and it's gonna have a stronger flavor.

00:26:21.721 --> 00:26:24.951
It's gonna be a darker color.

00:26:25.221 --> 00:26:27.681
The Cornish is gonna be like a white meat.

00:26:27.711 --> 00:26:32.431
This is still white meat, but it's gonna be A darker white.

00:26:32.931 --> 00:26:33.141
Yeah.

00:26:33.191 --> 00:26:34.671
So the it's different.

00:26:34.701 --> 00:26:35.121
It's...

00:26:35.231 --> 00:26:39.381
I always tell people it's like saying venison and beef is interchangeable.

00:26:39.831 --> 00:26:40.471
It is.

00:26:40.471 --> 00:26:52.641
You can still put both in spaghetti, but it's gonna taste different because one was wild and ate stuff out in the woods, and most of the beef that you buy at the store is gonna be grain lot stuff.

00:26:53.311 --> 00:26:54.311
There's a difference.

00:26:55.311 --> 00:27:17.301
But I will say- if you grow your beef and you harvest a buck, and your spouse absolutely refuses to eat Bambi's daddy- so they won't have it, but if you use that to cook spaghetti, before they get home, they'll never know.

00:27:17.801 --> 00:27:19.081
I'm gonna tell you a secret.

00:27:19.271 --> 00:27:20.921
I figured it out on accident.

00:27:21.421 --> 00:27:39.821
If you take ground venison- and you put it in, and it's m- still frozen and you're trying to cook it real quick, so you put a bunch of water in the pan to try to defrost it and cook it all at the same time- you essentially almost, for lack of a better word, boil the meat.

00:27:40.181 --> 00:27:43.621
That takes a lot of the flavor out of it.

00:27:44.301 --> 00:27:50.101
The wild- And the person doesn't always know that they're eating venison when you do it that way.

00:27:50.571 --> 00:27:54.791
And I was able to clean out the freezer quickly when I figured that out.

00:27:55.541 --> 00:27:56.121
Nice.

00:27:56.501 --> 00:27:57.341
I know.

00:27:57.641 --> 00:27:59.561
See, happy accidents, right?

00:27:59.851 --> 00:28:00.321
Yeah.

00:28:00.821 --> 00:28:01.251
Okay.

00:28:01.251 --> 00:28:19.221
So to go back to the Orpingtons or the, even the reds or anything else, the heritage breeds the more age and the more activity and the more varied the diet, the more developed the bones are going to be.

00:28:19.521 --> 00:28:19.581
Yeah.

00:28:19.581 --> 00:28:23.651
And that's where you're gonna get into the different chicken broths.

00:28:24.151 --> 00:28:29.991
And so I grew up, my mom won't eat here because she's scared of what I will feed her.

00:28:30.311 --> 00:28:37.881
She likes to eat at McDonald's, and she likes to pour her chicken broth out of a box, and it, you're supposed to be able to see through it.

00:28:37.951 --> 00:28:40.921
That's what she thinks normal chicken broth is gonna look like.

00:28:41.471 --> 00:28:41.531
Okay.

00:28:41.531 --> 00:28:45.381
My chicken broth looks like the color of this screen.

00:28:45.411 --> 00:28:46.821
It's pretty dark brown.

00:28:47.321 --> 00:28:59.771
So if you've not made broth with a heritage chicken carcass, then to be honest with you, you haven't lived because that is some of the best broth.

00:28:59.771 --> 00:29:02.731
You don't even have to put anything else in it.

00:29:02.731 --> 00:29:05.441
You can just sit and drink mugs of it in the wintertime.

00:29:05.441 --> 00:29:06.601
Yeah, it's really rich.

00:29:07.191 --> 00:29:07.581
Yeah.

00:29:07.751 --> 00:29:10.841
Maybe a little salt but yeah, we'll just, we just...

00:29:11.061 --> 00:29:13.311
So I cook mine down.

00:29:13.311 --> 00:29:26.231
What I do is I just cook my carcasses down, and then I, strain it, and then I put it on the, back on the stove and reduce it probably by two-thirds.

00:29:26.361 --> 00:29:31.341
And when you do that and you put it in the refrigerator, it basically all turns into a gelatin.

00:29:31.961 --> 00:29:43.771
And at that point, if you don't have a freeze-dryer, put it in a jar and just leave it in your refrigerator, and you just take a spoonful of it out whenever you want some.

00:29:44.311 --> 00:29:51.081
I put it in the freeze-dryer and turn it into a powder and keep it in jars on my shelf.

00:29:51.661 --> 00:30:07.611
And in the wintertime, I actually keep it by my coffee mugs, and we'll keep hot water in the coffee pot, and we'll just put three or four tablespoons of that in the mugs and drink chicken broth when we're cold in the middle of the day.

00:30:08.531 --> 00:30:09.631
So it's pretty good.

00:30:10.131 --> 00:30:13.851
But so you'll get the darker color, the fuller flavor.

00:30:14.121 --> 00:30:15.891
The gelatin will be in there.

00:30:15.921 --> 00:30:19.311
It'll be more nutritious because of the minerals and the vitamins.

00:30:19.511 --> 00:30:22.381
It'll be gelatinousious.

00:30:22.881 --> 00:30:24.571
Which is all good for you too.

00:30:25.341 --> 00:30:26.481
I like that word.

00:30:27.201 --> 00:30:37.301
So until I had that, I tried to make broth from the Cornish, and you get the stuff just like you pour out of a box.

00:30:37.381 --> 00:30:46.111
And then it occurred to me that's what they're doing because they are using every piece of the chicken to make money.

00:30:46.521 --> 00:30:58.671
And so when they cut it up for the tenders to put in the package that you buy at Walmart, they are left with the bones, so they make the broths and put them in the boxes and sell them to you.

00:30:58.891 --> 00:30:59.181
Yep.

00:30:59.221 --> 00:31:09.321
And that's why it's so light because they never developed the bone and the connective tissue to make a decent broth.

00:31:09.821 --> 00:31:15.581
Okay, so this is actually my kitchen where I was working.

00:31:16.121 --> 00:31:18.131
So you can the chicken.

00:31:18.181 --> 00:31:24.521
Now, I will say I'm going to go on a limb and say this is Orpington in this picture.

00:31:24.911 --> 00:31:37.241
If you chop up the white meat, the breast meat on an Orpington, and you can it, you cannot tell the difference if it's Orpington or breast or Cornish in that jar.

00:31:37.981 --> 00:31:46.151
Something about the canning process tenderizes it so much that it has the same texture at the end.

00:31:46.301 --> 00:31:52.351
You're, like, cooking it slowly when you can it in broth.

00:31:52.951 --> 00:31:56.181
So I could see how that could make it really tender.

00:31:56.821 --> 00:31:59.071
I- And I'm suddenly getting really hungry too.

00:31:59.571 --> 00:32:11.621
So I can a lot of chicken, a lot of chicken, and I have figured out to do it bone in, and that has really made the difference.

00:32:12.021 --> 00:32:18.101
So David likes white meat, and I like dark meat, and but we both like the broth, the richness of the broth.

00:32:18.581 --> 00:32:24.791
So I always use quart, no, pint jars, wide mouth pint jars.

00:32:25.271 --> 00:32:44.341
And so what I do is I put either a leg or a thigh in, and then I stuff white meat chunks around in it, and then I can it, so you not only get the meat, but then you also get the bone broth and the gelatin coming out of the bone into the jar on top of it.

00:32:44.841 --> 00:32:50.381
And then when you open it, I've had people ask me, how to de-bone it once you open it.

00:32:50.431 --> 00:32:52.211
You just grab the bone and pull it out.

00:32:52.211 --> 00:32:55.651
You twist your wrist as you lift up- and then dump it out.

00:32:56.151 --> 00:33:01.291
That in the front looks like it's just pulled chicken with some barbecue sauce or something on it.

00:33:01.581 --> 00:33:07.251
I was gonna say, it looks like it's hot, like it's got some hot sauce on it.

00:33:07.451 --> 00:33:09.191
Nah, that's not gonna be in this house.

00:33:09.481 --> 00:33:13.091
Probably was either barbecue sauce or taco meat.

00:33:13.591 --> 00:33:32.281
So the Orpington, because remember I said the connective tissue and it's gonna be a little chewier, the Orpington is good for s- cutting it in small pieces and using it in soups or- stews or canning it things like that.

00:33:32.661 --> 00:33:48.361
And then the Cornish, if you wanted to compare and contrast those two, we kept the Cornish for barbecue chicken, baked chicken, fried chicken, because you needed that more tender and less chewy, yeah.

00:33:48.361 --> 00:33:55.031
Because, we're, while we s- live on the farm and we try to eat- You know, is what we have.

00:33:55.431 --> 00:34:03.791
We were still raised on that processed texture, and sometimes you just- Got, yeah, it's like a guilty pleasure.

00:34:03.971 --> 00:34:04.911
Yeah, exactly.

00:34:04.911 --> 00:34:10.641
It's something you know- you know it's not great for you, but you still like it anyway, yep.

00:34:11.422 --> 00:34:14.782
Go with- so I wanna point out two things.

00:34:15.211 --> 00:34:17.831
The Cornish, remember what I said, you have to...

00:34:17.831 --> 00:34:18.741
You're in and out.

00:34:18.741 --> 00:34:21.172
You're not gonna wanna keep Cornish year-round.

00:34:21.672 --> 00:34:23.322
I wouldn't think you would want to.

00:34:23.491 --> 00:34:25.411
So you're gonna have to have freezer space.

00:34:25.811 --> 00:34:31.112
Whereas if you're raising heritage birds, you could just go out there once a month.

00:34:31.112 --> 00:34:40.442
I was gonna say, if you're raising heritage birds and you decide you want some chicken, you can- Just go get some go pick out the one that you wanna get off your feed bill.

00:34:40.911 --> 00:34:47.641
Yeah, and that's how people did it because they didn't have refrigerators, so they just- Doesn't get a whole lot fresher than that.

00:34:47.842 --> 00:34:49.481
No, and we've done that.

00:34:49.871 --> 00:34:52.521
You do wanna let them rest if you can.

00:34:52.641 --> 00:35:03.282
So you don't have a committed timeframe, if you don't feel like butchering this weekend and you have heritage birds, then, okay go on vacation and they'll still be there when you get back.

00:35:03.282 --> 00:35:05.342
They'll just be, an ounce bigger or something.

00:35:05.942 --> 00:35:08.121
But you cannot do that with Cornish.

00:35:08.121 --> 00:35:10.501
You can't break a leg and go in the hospital.

00:35:10.552 --> 00:35:11.681
You can't do anything.

00:35:11.681 --> 00:35:14.121
You're committed to that timeframe.

00:35:14.461 --> 00:35:14.672
Yeah.

00:35:14.672 --> 00:35:15.951
So just keep that in mind.

00:35:16.451 --> 00:35:23.922
So we g- I had it in my head to kinda compare the breasts in there a little bit and we've kinda not talked about them.

00:35:24.661 --> 00:35:32.692
So when I, when you brought me the breasts, I was reluctant.

00:35:32.971 --> 00:35:42.881
I assumed they would taste more like the Orpington, and David was going to want that more processed texture of the Cornish.

00:35:43.381 --> 00:35:53.051
Since we have eaten the breasts for, what, almost two years now I will never go back to Cornish, ever.

00:35:53.652 --> 00:35:55.001
That's how much I like it.

00:35:55.911 --> 00:35:57.971
It is a middle ground.

00:35:58.551 --> 00:36:14.931
If you didn't know about the broth and the richness of an older Orpington or any older bird, then the breasts would be great and might actually taste a little wild compared to a Cornish.

00:36:15.771 --> 00:36:25.051
The bones are gonna be more developed'cause the birds are older, but they're n- still won't give you the broth of an older bird.

00:36:25.551 --> 00:36:28.521
And I really like chicken broth.

00:36:28.571 --> 00:36:32.601
I have so much chicken broth in the pantry.

00:36:33.211 --> 00:36:34.491
We use it for everything.

00:36:34.491 --> 00:36:35.841
And folk, she ain't lying.

00:36:36.071 --> 00:36:38.271
Like- No I've seen her- Shelves of it.

00:36:38.341 --> 00:36:41.081
I've seen her collection of mason jars.

00:36:41.131 --> 00:36:45.811
Lord forbid her go in the store and they're trying to clearance them out.

00:36:46.311 --> 00:36:48.101
She's gonna help them out real fast.

00:36:48.311 --> 00:36:48.771
Yep.

00:36:48.981 --> 00:36:59.251
It's, I gotta admit, there's been a couple times where I've went places and been like, Y'all are selling pint, quart, wid- oh, they're wide?" Quart.

00:37:00.111 --> 00:37:07.661
Oh, hey, I n- how many, y'all got any more of these?"'Cause you can do so much with a wide-mouth jar.

00:37:07.942 --> 00:37:08.741
You can.

00:37:08.801 --> 00:37:09.911
I don't use regular mouth.

00:37:09.911 --> 00:37:13.531
I use always quart, no, I keep saying quart.

00:37:13.571 --> 00:37:18.761
I use pints, wide-mouth pints, because it's the perfect size for two people.

00:37:19.091 --> 00:37:21.351
And if you have extra people, you open two jars.

00:37:21.351 --> 00:37:22.661
It's not rocket science.

00:37:22.981 --> 00:37:25.491
We're not leftovers people.

00:37:25.731 --> 00:37:28.541
Leftovers go in the refrigerator to be thrown away a week later.

00:37:29.041 --> 00:37:33.442
And so two a pint jar is the perfect size for us.

00:37:34.021 --> 00:37:45.361
And so I have so much chicken broth put up, and I can look at the color of it and tell you if it's Orpington or breasts.

00:37:45.861 --> 00:37:49.001
That's the how much of a difference there is.

00:37:49.451 --> 00:37:56.111
And the kids come over, and they shop in our pantry, and I give them the breast broth.

00:37:56.611 --> 00:38:00.021
Because I'll keep all the Orpington broth for ourselves.

00:38:00.521 --> 00:38:04.661
So call me a mean mama, but I did all the work, so I'm gonna keep it and do it that way.

00:38:05.321 --> 00:38:06.271
It is what it is.

00:38:06.801 --> 00:38:07.531
Exactly.

00:38:07.951 --> 00:38:20.551
So the breasts, I'm harvesting mine right around 17 weeks, so you still get that tender of the young bird.

00:38:21.051 --> 00:38:30.736
The I'm running right around a five-ish pound carcass on them, which is plenty of food for us.

00:38:31.186 --> 00:38:37.056
I'm tractoring them so they get grass and bugs and food.

00:38:37.726 --> 00:38:55.586
They get your food until about two weeks before, so around 15 weeks, and then I switch them off to a All-Flock because I wanna put a nice fat layer on'em and a little bit blander flavor, get rid of the fish meal.

00:38:56.086 --> 00:39:04.196
And that's just- I was gonna say, you don't like the the fish meal or the barley or the wheat or the oats being really strong?

00:39:05.036 --> 00:39:14.686
So I know that your food's got fish meal, a lot of fish meal in it, and it doesn't bother anybody else, but I can taste it.

00:39:15.126 --> 00:39:18.576
Now, that, that breeder ration has a lot in it.

00:39:18.876 --> 00:39:19.146
Yeah.

00:39:19.646 --> 00:39:22.516
So- Now, the- I can taste it in the eggs.

00:39:23.016 --> 00:39:25.076
You're not the only person that said that.

00:39:25.426 --> 00:39:25.976
Oh, okay.

00:39:26.336 --> 00:39:31.436
So my layer flock gets Kalmbach because of that, because I eat a lot of scrambled eggs.

00:39:32.006 --> 00:39:33.817
But the breeders all get your food.

00:39:34.317 --> 00:39:43.946
The grow-outs that we're gonna put in the freezer get your food, because they grow better on it, and then I'll switch them off to All-Flock in order to finish them.

00:39:44.446 --> 00:39:51.786
Now, I have tried to finish them like the French finish'em with a lot of wheat and corn and milk.

00:39:51.836 --> 00:39:54.786
I could not tell a difference.

00:39:55.286 --> 00:40:18.076
I have tried it- Yeah not with those- I know over there they sell those and they pay$150 a head or some retar- in- incredible price on'em that I would never pay for a chicken a dead chicken anyway, and maybe if I paid that much for a chicken I could tell the difference in the flavor.

00:40:18.777 --> 00:40:27.836
But I, for a 17-week-old laying hen- you would be looking for a difference if you paid that kind of money I also think that...

00:40:28.336 --> 00:40:32.226
Okay, so it's not just the finishing, and I think people get hung up on that.

00:40:32.556 --> 00:40:46.426
I have read how they do it, and they raise them on pasture until a certain age, and then they bring'em in and finish them, and it's not 17 weeks.

00:40:46.426 --> 00:40:57.527
It's older The difference is that area of France the pasture and the climate is more like Oregon.

00:40:58.166 --> 00:41:03.856
The lush pasture fields, the green- it's not like what we have here.

00:41:04.356 --> 00:41:13.226
And like right now, it doesn't rain here, so our grass is gonna be dead here in a month, and we're not gonna have anything- all summer.

00:41:13.226 --> 00:41:15.656
Until winter, maybe we might have something.

00:41:16.006 --> 00:41:18.876
So I don't have the same environment here.

00:41:19.156 --> 00:41:29.736
So it would be wrong to try to finish them and then compare it, because they're basic- I'm doing the best I can with the pasture that I have.

00:41:29.916 --> 00:41:33.136
But basically, most of their diet is grain.

00:41:33.366 --> 00:41:34.527
It's just a fact.

00:41:34.656 --> 00:41:42.956
And so putting them on a different grain for the last two weeks, I don't think is going to change that flavor profile.

00:41:43.576 --> 00:41:54.506
But if you had them on green grass their whole life for months on end, and then put them on a mild flavored grain, yeah, I could probably tell the difference.

00:41:54.906 --> 00:41:59.426
That would be like butchering a cow in the spring versus butchering a cow in the fall.

00:42:00.196 --> 00:42:04.186
In the spring when the onions are shooting up, you're gonna taste onion in the meat.

00:42:04.716 --> 00:42:07.777
You always butcher in the fall- so you don't have that.

00:42:08.277 --> 00:42:16.777
So anyway, so the breasts act like a chicken, reproduce like a chicken, lay eggs like machines.

00:42:16.777 --> 00:42:19.576
I have never seen a bird lay eggs like those things.

00:42:20.176 --> 00:42:24.436
And they grow, and they're tasty, and their meat is tender.

00:42:25.326 --> 00:42:26.386
You can cut it with a fork.

00:42:26.896 --> 00:42:29.006
Almost right off the bird, you can cut it with a fork.

00:42:29.396 --> 00:42:35.756
So I, I don't see why you wouldn't want to just have a breast, and then you wouldn't...

00:42:36.096 --> 00:42:39.766
You don't have to buy extra freezers just for the chickens.

00:42:40.256 --> 00:42:45.956
So we now have it worked out to doing 30 birds per quarter.

00:42:46.516 --> 00:42:58.956
The kids told me a number of birds that they wanted, or they thought that they wanted, and so we're working at 30 right now, and then we can tweak it if we want to.

00:42:58.986 --> 00:43:00.286
But I think that will be sufficient.

00:43:00.286 --> 00:43:01.317
That's easy to do.

00:43:01.547 --> 00:43:02.797
Yeah, exactly.

00:43:03.056 --> 00:43:04.486
So that's four months, right?

00:43:04.486 --> 00:43:07.906
So I re- I hatch them they lay the eggs, so that's a week.

00:43:08.586 --> 00:43:10.067
Hatch them, so we're at a month.

00:43:10.567 --> 00:43:14.047
Raise them for three weeks, or three months, and butcher them, put them in the freezer.

00:43:14.896 --> 00:43:15.326
Whoop-de-doo.

00:43:15.826 --> 00:43:15.956
Yeah.

00:43:16.006 --> 00:43:17.466
Yeah, we- It's great can do 30 in a day.

00:43:17.556 --> 00:43:18.346
That's no big deal.

00:43:18.906 --> 00:43:19.067
Yeah.

00:43:19.067 --> 00:43:19.356
All right.

00:43:19.856 --> 00:43:22.116
So this slide is just pros and cons.

00:43:22.396 --> 00:43:27.317
So the pros is you always have birds, you never have to buy chicks, and you have eggs.

00:43:27.736 --> 00:43:32.226
The cons would be you have to feed them all year because you always have birds.

00:43:33.146 --> 00:43:39.856
You have to buy chicks if you want to raise the meat birds because you can't reproduce those, and you don't get any eggs.

00:43:40.356 --> 00:43:41.876
And there's no right or wrong answer.

00:43:41.876 --> 00:43:51.277
It's what you want to eat, how you wanna take care of them, the space that you have, and, The time that you have and how much money you wanna put in to feed.

00:43:51.636 --> 00:43:55.496
Do you wanna feed them every day for an entire year?

00:43:55.996 --> 00:43:57.116
There's no wrong answer.

00:43:57.886 --> 00:44:01.496
But just, be honest with yourself on what you wanna do.

00:44:01.496 --> 00:44:03.426
It's, it is what it is.

00:44:03.426 --> 00:44:04.196
It's your kitchen.

00:44:04.366 --> 00:44:05.436
That's right.

00:44:06.277 --> 00:44:08.076
Your kitchen, your farm, your rules.

00:44:08.596 --> 00:44:08.866
Yeah.

00:44:09.506 --> 00:44:11.986
So anyway, I hope that answers her question.

00:44:12.896 --> 00:44:18.376
I guess the answer at the end of the day is I do Breeds and Orpingtons, but for two different reasons.

00:44:18.876 --> 00:44:19.506
That's fair.

00:44:19.966 --> 00:44:23.596
To me, it just really depends on what you want.

00:44:24.426 --> 00:44:24.666
Yeah.

00:44:24.996 --> 00:44:27.946
<v Alex>Thanks for hanging out with us on the Poultry Nerds Podcast.

00:44:28.186 --> 00:44:34.556
<v Alex>IF you enjoyed this episode, make sure to subscribe, leave a review and share the show with another Poultry nerd.

00:44:35.006 --> 00:44:40.297
<v Alex>You can find today's companion blog, links and show notes at poultrynerdspodcast.com.

00:44:40.926 --> 00:44:46.506
<v Alex>Until next time, keep learning, breeding better birds and we will see you on the next episode!