I’m starting a flock now and the finishing is what I’m researching at this point. Thanks for the info! I was on the right track. You confirmed my thoughts
Thank you for posting this information. I’m weighing the possibility of getting the American Bresse breed for both meat and eggs and also for hatching out a flock. The only downside is living in town and the negative response for having a rooster. In your opinion is the Bresse rooster the same as any rooster in terms of crowing? I’ve raised dual purpose chickens and butchered when their egg production dropped so would like to try the Bresse as I’ve heard of it’s tremendous flavor. One video I’ve watched is that the Bresse meat is much darker than your standard chicken. I also ferment milk kefir and wonder if using this to soak corn would not only be a health benefit but finishing benefit to them. Thanks again for posting your experience.
I won't be finishing my ABC with milk because I'm allergic to it. I will be using grains soaked in other fatty liquids such as water/egg/oil/lemon juice mix. Yes, basically mayonnaise-soaked grains. For the oil I think I'll do a mixture between olive oil and coconut oil.
Thanks Phil for your comments yes the video will be coming soon currently my kitchen's a mess with the holidays But I do have some tricks that I think will help this bird a lot stay tuned
Have you tried the last 2 weeks before you process the birds, to only use milk and crack corn in there feed? If not try looking up the European way. (special milk)
When my dad has an older animal that's tough ( he squirrel hunts), he puts it in the instant pot for 10 minutes then batters and fries it. I don't particularly like fried chicken but my family does. Would this technique work with Bresse since it cooks in water or stock first? Or do you think the skin may be too thin? I'd cut it up first. I have my first Bresse hatching eggs in the incubator now so I have no experience with this bird yet.
Perfect any protein that is tough can be soaked with milk also plan ahead so your not cooking the next day it needs time in the fridge to rest 2 or 3 days
Thanks so much Kirby for watching our videos and we appreciate the input And kind words Stay tuned for we have a video coming soon of finishing feeding the bird and videos on cooking
I dunno man my grandfather finished white rocks on pure cracked corn. Never let them have grass. You can bake them and there's an inch of fat in the pan. I don't think there can be a better tasting bird than that. Bresse may be over rated. Try Cornish cross or free rangers . At 4 weeks give them straight cracked corn. Every single person says it's the best chicken they have had on my end
Hey thanks for the reply those 2 breeds in particular we have Raised the Cornish we did 2 years of and the ranger ranger we did 2 years I believe excellent birds that was the other bird that I was talking about in the video Of the 3 breeds I would still take the Breese chicken
Keep in mind that bloodline matters. In the old days, White Rocks were considered an exceptional broiler breed and some very good utility bloodlines existed. That is less true today. We can however, apply the same basic principle to any other breed today. None are created equally and you have to select them to suit your goals. That being said, we have some very good Bresse lines in the country and also some mediocre and poor ones.
I love the Breese for me and eggs I would never consider a Cornish Cross or freedom ranger because I can't be self-sufficient with them because they are hybrids and don't breed true.
@@tidelybumsquish they will produce offspring but they won't create freedom rangers because they're a hybrid. Usually places that produced meet birds breed them so that they don't breed true so that they keep getting business. For example my ISA Browns if I where to breed the roosters and hens together their offspring would have all the kidney issues and all the genetic problems of the parents and they wouldn't be an accurate mix of what the parent bloodlines are. If you were to raise a clutch from the same parents you know they're hybrids you know you save got 12 chicks will a couple of might be more like Rhode Island reds and then you'd have a couple more chicks they might be more like white leghorns you got a couple more chicks and they're a little bit more like a Wyandotte I'm just pulling names out of a hat trying to provide an example here. Beth and I researched they will have kidney issues and other possible genetic flaws.
I’m starting a flock now and the finishing is what I’m researching at this point. Thanks for the info! I was on the right track. You confirmed my thoughts
Thank you for posting this information. I’m weighing the possibility of getting the American Bresse breed for both meat and eggs and also for hatching out a flock. The only downside is living in town and the negative response for having a rooster. In your opinion is the Bresse rooster the same as any rooster in terms of crowing? I’ve raised dual purpose chickens and butchered when their egg production dropped so would like to try the Bresse as I’ve heard of it’s tremendous flavor. One video I’ve watched is that the Bresse meat is much darker than your standard chicken. I also ferment milk kefir and wonder if using this to soak corn would not only be a health benefit but finishing benefit to them. Thanks again for posting your experience.
I won't be finishing my ABC with milk because I'm allergic to it. I will be using grains soaked in other fatty liquids such as water/egg/oil/lemon juice mix. Yes, basically mayonnaise-soaked grains. For the oil I think I'll do a mixture between olive oil and coconut oil.
i have the bresse chickens looking forward to the cooking video
Thanks Phil for your comments yes the video will be coming soon currently my kitchen's a mess with the holidays But I do have some tricks that I think will help this bird a lot stay tuned
Just ordered some chicks today, thanks for posting this info.
Good luck these are great chickens stay in touch and let us know how it goes
Can you make more videos on cooking Bresse ... and more info in general
Have you tried the last 2 weeks before you process the birds, to only use milk and crack corn in there feed? If not try looking up the European way. (special milk)
When my dad has an older animal that's tough ( he squirrel hunts), he puts it in the instant pot for 10 minutes then batters and fries it.
I don't particularly like fried chicken but my family does.
Would this technique work with Bresse since it cooks in water or stock first? Or do you think the skin may be too thin? I'd cut it up first.
I have my first Bresse hatching eggs in the incubator now so I have no experience with this bird yet.
Ty
So, would a milk soak with a lard instead of oil fry work well for the thighs? Or is this a strictly roasting bird?
Perfect any protein that is tough can be soaked with milk also plan ahead so your not cooking the next day it needs time in the fridge to rest 2 or 3 days
Who would you recommend me to buy my birds from I understand that you might be selling some soon
we have hatching eggs for sale from april through november
This is one of the best explanations on Bresse I've seen to date. Kudos.
Thanks so much Kirby for watching our videos and we appreciate the input And kind words Stay tuned for we have a video coming soon of finishing feeding the bird and videos on cooking
You got to finish them on raw milk and grains in a smaller encloser and limit their walking to get the marbling of their meat.
I have heard that lowering their light is part of slowing them down for finishing.
Do you cook them as roosters, or are you caponizing the boys?
Roosters
You actually do want yellow fat. Yellow fat is full of carotonenoids (Vitamin A). White fat has little if any Vit A, yellow fat is full of Vit A.
I dunno man my grandfather finished white rocks on pure cracked corn. Never let them have grass. You can bake them and there's an inch of fat in the pan. I don't think there can be a better tasting bird than that. Bresse may be over rated. Try Cornish cross or free rangers . At 4 weeks give them straight cracked corn. Every single person says it's the best chicken they have had on my end
Hey thanks for the reply those 2 breeds in particular we have Raised the Cornish we did 2 years of and the ranger ranger we did 2 years I believe excellent birds that was the other bird that I was talking about in the video Of the 3 breeds I would still take the Breese chicken
Keep in mind that bloodline matters. In the old days, White Rocks were considered an exceptional broiler breed and some very good utility bloodlines existed. That is less true today. We can however, apply the same basic principle to any other breed today. None are created equally and you have to select them to suit your goals. That being said, we have some very good Bresse lines in the country and also some mediocre and poor ones.
I love the Breese for me and eggs I would never consider a Cornish Cross or freedom ranger because I can't be self-sufficient with them because they are hybrids and don't breed true.
@@breesechick so i cant breed my rangers?
@@tidelybumsquish they will produce offspring but they won't create freedom rangers because they're a hybrid.
Usually places that produced meet birds breed them so that they don't breed true so that they keep getting business.
For example my ISA Browns if I where to breed the roosters and hens together their offspring would have all the kidney issues and all the genetic problems of the parents and they wouldn't be an accurate mix of what the parent bloodlines are. If you were to raise a clutch from the same parents you know they're hybrids you know you save got 12 chicks will a couple of might be more like Rhode Island reds and then you'd have a couple more chicks they might be more like white leghorns you got a couple more chicks and they're a little bit more like a Wyandotte I'm just pulling names out of a hat trying to provide an example here. Beth and I researched they will have kidney issues and other possible genetic flaws.
First
God gave you teeth to chew. 🙂
Okay.😄