White Leghorns ok for meat???

Little Chicken Farmers

In the Brooder
11 Years
May 26, 2008
68
9
39
Canby , Oregon
I was given 6 White Leghorn Roosters....They are about 18 weeks old or so. I was planning on just having them butchred as I dont really need them...... I took them off of her hands after her son hatched out 20 chicks for a school project....now she is desperately trying to give them away....(took a few hens also to add to my layers)... QUESTION- Is the meat any good....should I feed them something special.....Not sure what they have been fed....I think just regular chick starter/grower... Should I feed them the meat bird finisher, corn??? When is best time to butcher..... Dont know what to do??:eek:
 
All chickens are made of chicken, so they will taste no different. They're beyond the age where most people would have eaten them, though. So, you can either get them on a broiler ration for a couple weeks, or just do the deed now. Leghorns are not the meatiest birds out there, and my guess is they'll dress out around 2.5 lbs.
 
I'll probably get them done asap.....I dont want to have to look at them for very long!!! I will feel bad ! LOL... I didnt know if they were old enough or if it was worth feeding them up for awhile. I am not too worried about how much meat....just wanted to make sure it wouldnt be super tough. What is the best age to butcher? I know the Cornish meat birds are ready really fast but what about a combo bird ? Like an Orpington or RIR?

Thanks for the info!!!!!
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We've processed and eaten a dozen or so leghorn roos. They are small but still
good soup birds. I wouldn't waste my time roasting them.
 
YUUUUMMMM !!!!!!!!!
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All my guilt just left me........... Can I get a recipe please??? Those look really good!! Deep fried? That is a funny looking skinny little chicken!!! Just have nothing better to do than eat them!! LOL;)
 
I posted this before, and sorry it's not in the recipe forum, but you asked for it, so I have to oblige
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Kruczek Family Farm's Buttermilk Fried Chicken

Serves 4

2-3 lbs fryer chicken, cut up
2 cups buttermilk
1 cup all-purpose flour
3 teaspoons salt (or to taste)
3 teaspoon black pepper (or to taste)
2 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon onion powder
vegetable oil (for frying)

Wash chicken pieces thoroughly and pat dry.

Place chicken in a long, shallow glass baking dish.

Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic bag, combine the flour, salt, pepper, paprika, cayenne, chili and onion powders.

Drain chicken and place two or three pieces of chicken in the bag. Shake well to coat evenly.

Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet (cast iron, if possible), heat about one inch deep of oil over medium-high heat until hot, but not smoking.

Turn heat to medium-low, add large pieces and cover. Cook large pieces together about 30 minutes, turning occasionally, until brown. Remove large pieces, add the small pieces, and cover. Cook them about 20-22 minutes, turning occasionally, until brown.

Drain on a few paper towels. Serve at once.



YOU WILL LOVE IT!
 
Well I messed up an order from MMM and ordered the fry pan special which turned out to be white leghorns,
we are getting ready to eat them, no they are by no means nice big roaster birds, but the small size makes them nice fryers. Dangerouschicken yours looks delicous
 
At what age do you process a Leghorn? My roo is about 6 weeks old now and just seems too small. My problem is that I have a hen and a rooster....from my daughter's school project and I do NOT want a rooster. My neighbors won't like the crowing and I don't want a bunch of baby chicks until we move to the country and have the space for them.

Here's a pic of him.

2008_0704rooster0001.jpg
 

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