Are all chickens...

[Bex]

I feel awful asking this question but are all chickens/cockerals edible? If not which aren't as this is going to be important info when choosing breeds in the future.

Thanks and sorry!

[chris]

Some are more suited to it, in terms of the amount of meat on them. Bantams, for example you'd probably want to make a stew/stock/casserole out of of - as there's not much meat on them!

Light Sussex are a good utility breed, good layers and good to eat. I believe that RH crossed an indian game, as they're large birds with a good amount of breast meat.

If you're going to be rearing for eggs then eating them after - bear in mind that an older bird will be tougher (), and probably would need boiling rather than roasting!

Edit, don't apologise! I firmly believe if you eat meat, you should be able to prepare and raise it. I would, if I had the space - at least you know what's gone into them and that they've had a decent life.

[darkbrowneggs]

I keep traditional English Cuckoo Marans. You can tell the males from the females at around 3 or 4 weeks old, and then the boys can be reared on for meat (they were originally bred as a gourmet meat bird, and only later appreciated for their lovely eggs, so they are a perfect dual purpose utility bird)

There is a page on my website about rearing them as meat birds, together with some recipes, just google "marans as meat birds" (don't know if it is acceptable to post links).

I think if I am going to eat meat I want it to be something I know has had a pleasant life, and also I know how it has been fed and the conditions it was kept in.

[Bex]

Thanks for replies
Dark brown if your website is of the same name I've just been looking. Definately interested in done hatching eggs when the time comes.

[RedThorn]

Pretty much all, but as Chris states, it sure is not worth your while to raise say bantams for meat. Saying that, people eat pigeon and quail etc and they're a load smaller..... so depends on you.

If it's meat you want and eggs a good old utility bird...

We don't eat the skin, so it's easier for me to just skin it feathers and all rather than pluck (a job I detest!)

[BUFFS]

just dont give them names if you intend to eat them,i bought 10,OH named them all,so then they were pets.......

[WendyC]

When my mum was a little girl Grandad kept chickens for eggs and to eat. However when, one Sunday, it was discovered that it was Bessie who was the Sunday roast, mum and her sisters refused to eat them any more.

[petal]

Don't name them! our hens are never eaten after their laying life. The best utility breed I have come across is the french salmon faverolle. Hardy, great personalities(very chatty) lay lots of eggs, in winter too and the males make a superb size for the pot. orpingtons are useless - all feather, wyandottes are lovely broad, meaty birds and we have bantams! silkies yuck, pekins are all bone, brahmas take forever to grow to adult size and are far too nice to eat. sussex disappointed me in meat quality compared to the faverolles. They are all edible - (not if you use unlicensed products like frontline etc nb) its just some breeds were developed as utility breeds- such as faverolles and sussex. (and some ruined by show breeders- such as the orpington- which is all feather)

[jessmorris]

Ahem, I think its worth eating bantams if that's all you have space for - Russian orloffs have meaty legs and put muscle on well. They're an odd shape once plucked and gutted (high keel bones, long legs!) though I haven't eaten one yet I will be culling a surplus rooster in the new year. So far we've found that killing at under a year yields less chewy meat, but I expect it depends how much your birds will run around. I'm interested in Petal's comments about (smaller banties like) pekins being all bone - there must be a size cut off point. You could still use them for stock or soup though. Yum.