Eating Bantams...
In the last post I talk about processing a few of our Indian game hens for meat. One was a bantam and a respectable 1.3kg.
We spatchcocked the bird to reduce cooking time. This isn't the first bantam we've eaten this year, earlier in the summer we had six young bantam cockerels that were spending their days fighting and worse so we ended up having them for a BBQ. the lightest weighed in at 330g but we all had one each for our tea and it seemed far better than wasting them.
This bantam was on a different level - the others were more like eating a quail whereas this had some good meat on it. It fed all five of us, but the bones were picked clean by the end!
One thing I really love is the difference in leg meat and breast meat - the light and the dark. Unlike supermarket birds (or even home raised Ross Cobbs to a certain extent) you can really see the difference in two meats.
And a surprising amount of fat cooked out of it, especially considering there was no internal fat.
So I'm pleased with the little bird, I might even hatch some of these out for meat when I put some more in the incubator next time, although the hen birds are considerably smaller.
Anyone else eat Bantam chickens?
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