This results in high mortality rates due to leg and heart failure. Simply put, they put on weight too quickly, and it comes at the expense of their other organs and body systems. If you can produce the largest broiler with the most white meat in the shortest amount of time, why would you want any other breed? But, the Cornish is bred to gain so much weight so quickly, they are prone to multiple system failures. For someone who doesn’t have the room to let their chickens forage, or who is wanting to raise their own meat in the shortest time possible, the Cornish is an obvious choice. The birds have been bred for efficiency, so they’re more sedentary and do not make the best foragers. The breed’s quick growth rate goes hand in hand with their ability to do well in confinement, adding to their popularity. The weight and average age at butchering can vary greatly depending on protein content in feed, whether free-ranging is an option, and the amount of space the birds have to move. Generally, the average butchering age is between 8 and 10 weeks, with a dress weight ranging from 5 to 8 pounds or more. The Cornish Cross also produces a large breast size so highly sought-after and that people have become accustomed to. This is due to excellent growth rate and efficient feed conversion ratio, allowing maximum weight gain in minimal time. What took 16 weeks back then now can take less than eight weeks, while still yielding a larger broiler than any other chicken. Over the years, the hybrid has been fine-tuned with careful selective breeding that produces a heavier bird in half the time. The original winner of A&P’s contest was a cross between Dark Cornish and White Plymouth Rock breeds. The modern Cornish Rock is almost unrecognizable to its predecessor developed over a half-century ago, and it’s a breed uniquely its own. Hybrid Chicken Breeds for Meat Cornish Rock There are various breeds available, both hybrid and heritage, each with their own pros and cons depending on personal preference. They require the least amount of work and investment in comparison to beef and pork production. Part of this includes raising animals for food, and meat chickens are a great place to start. With the modern homesteading movement, more people are rolling up their sleeves and getting back to the land in search of a more self-sufficient lifestyle. This sparked the three-year-long nationwide search for the “chicken of tomorrow,” and was the genesis of the modern broiler industry. Chicken was considered a luxury, unlike today. Or as a byproduct of egg production, cockerels were hatched and then later butchered. Either a layer past its prime was processed, or for the small farmer, heritage breeds were raised. Their rapid growth rate with emphasis on white meat and an ability to do well in confinement allows large poultry operations to economically produce high volume in a short amount of time.īefore this, there were no meat-specific breeds. Thanks to A&P Groceries’ “Chicken of Tomorrow” contest series in the 1940s, this has become the standard breed for commercial poultry farms nationwide. It is a large bird whose meat is pale and tender, with plump breasts and prominent thighs and drumsticks. When most people think of a whole dressed chicken, a vision of the Cornish Rock comes to mind, the hybrid found in every supermarket meat case across America. Posted to TNT Recipes Digest, Vol 01, Nr 956 by "Alan C.In recent years, small-scale farmers and homesteaders are turning to heritage breeds and slower-growing hybrid chicken breeds for meat as an alternative to the industrialized Cornish Rock (or Cornish Cross) for meat production. Place on warm platter pour remaining sauce over hens and serve separately. Roast 20 minutes longer, brushing hens again with soy mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. While hens roast, stir together sugar and cornstarch in small saucepan. Roast 1¼-1 ½ hours, brushing often with melted butter or margarine. Place hens breast side up on rack in open shallow roasting pan brush with melted butter or margarine. Stuff hens lightly with rice mixture fasten openings with skewers and lace shut with string. Reduce heat cover tightly and simmer over low heat about 20 minutes or until al liquid is absorbed. In medium skillet, cook and stir onion and celery in 2 talespoons butter or margarine until onion is tender.
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