Raising chickens for the table

jonny1982 · « **on:** January 06, 2008, 00:20 »

I was wondering if there is any one out there who has any knowledge about rearing chickens for the table.
One of the main questions id like an answer to is what is the best breed for this ?

slowef · « **Reply #1 on:** January 06, 2008, 07:04 »

According to Hugh FW Dorkings are the best tasting chickens. I don't eat chicken just the eggs :oops:

jonny1982 · « **Reply #2 on:** January 06, 2008, 10:20 »

I did look at the site and thats his suggestion along with some other chickens. i will have to look further into it.
Thanks for your help, i dont eat chickens from home just the eggs..........for now!

Bodger · « **Reply #3 on:** January 06, 2008, 10:28 »

If you are looking to grow meat for the table, you can't do much better than go for the commercial broiler strains that are available.

The advantages are that they have been bred specifically for purpose and that they are readily available at a reaonable price.
They obviously don't have to be reared intensively and you can offer them a more natural and extensive life with a good result for yourself at the end of the exercise.

henny penny · « **Reply #4 on:** January 08, 2008, 17:04 »

The commercial breeds are the Ross and the Cobb. You can get both as day olds.
Apparently the Rhode Island Red is good both to eat and for eggs, but quite slow growing. I reared a RIR cockerel last year and decided to keep him for Christmas dinner, but he was not fully grown by December. Then he must have got wind of my plan because he got sick and pegged 2 weeks before Christmas anyway!

Bodger · « **Reply #5 on:** January 08, 2008, 17:19 »

The ungrateful swine

henny penny · « **Reply #6 on:** January 08, 2008, 17:26 »

Yes and you would not believe how greedy he was. Should have been good eating.

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Raising chickens for the table

Bodger

Bodger