Well Big Bird was our stand in turkey yesterday. He was enormous even after dressing but before stuffing him. He was a German-style New Hampshire Red and while I was at the Ohio National I met a man who was selling German style hens for $30.00 a piece. I thought of getting one, but then what would I do for Thanksgiving? So I politely declined but she was very tempting.
Now that I have had the Hamp, previously I had just had New Hampshire hens which I never ate because they gave us lots of eggs, were very nice and sociable, a bit talkative, an lived long until the Dog killed one; another was stolen and two others died of natural causes. We have one old girl left, but she isn't laying so Big Bird, despite the humongous testes that we pulled from him, never got a chance to perpetuate his colourful and large line. We do have Rhode Island Whites but I honestly did not think of them...ah that's my story, always a day late and a dollar short.
How'd he taste? What's that the bottom dollar isn't it? I am hear to say, he tasted exactly like an organic chicken I bought from Whole Foods a few years back before we had any cockerels to kill. I remembered the taste because it was more nuanced and delicate than the regular chook we buy from Wegman's. This one, the Whole Foods one, and Big Bird, really had no dark meat on it. While the meat looked dark, none of it really tasted dark, All of the meat tasted pretty much like white to light meat which as I understand is what people want when they buy organic chicken. I was very impressed and I can understand why the Rhode Island and it's cousin the New Hampshire Red are America's flagship backyard layer.
They lay brown eggs btw; New Englander's prefer that colour, are cold hardy; native to the US, fantastic layers and it seems good tasting. So I think if you are looking to get into the food market, the RIR and NHR are the way to go.
I have to upload some pictures later of him...while he was still alive and kicking.
Bon Appetit.
Now that I have had the Hamp, previously I had just had New Hampshire hens which I never ate because they gave us lots of eggs, were very nice and sociable, a bit talkative, an lived long until the Dog killed one; another was stolen and two others died of natural causes. We have one old girl left, but she isn't laying so Big Bird, despite the humongous testes that we pulled from him, never got a chance to perpetuate his colourful and large line. We do have Rhode Island Whites but I honestly did not think of them...ah that's my story, always a day late and a dollar short.
How'd he taste? What's that the bottom dollar isn't it? I am hear to say, he tasted exactly like an organic chicken I bought from Whole Foods a few years back before we had any cockerels to kill. I remembered the taste because it was more nuanced and delicate than the regular chook we buy from Wegman's. This one, the Whole Foods one, and Big Bird, really had no dark meat on it. While the meat looked dark, none of it really tasted dark, All of the meat tasted pretty much like white to light meat which as I understand is what people want when they buy organic chicken. I was very impressed and I can understand why the Rhode Island and it's cousin the New Hampshire Red are America's flagship backyard layer.
They lay brown eggs btw; New Englander's prefer that colour, are cold hardy; native to the US, fantastic layers and it seems good tasting. So I think if you are looking to get into the food market, the RIR and NHR are the way to go.
I have to upload some pictures later of him...while he was still alive and kicking.
Bon Appetit.
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