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Dorking Chicken Chicks for 2020

Dorking Chicken Chicks for 2020

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$7.00

Quick description:

Sold out for 2019

The dorking is both large bodied and fine boned.  Because of this, it has a better meat to offal ratio.

The history of chickens revolve around the Dorking.  The Dorking chicken is one of the oldest breeds dating back to ancient rome.  When America was being colonized, the Dorking was hugely popular as a meat bird until the development of the Plymouth Rock, which…was bred from a cross of Dorking and Black Cochin hens (J. Robinson, 1921).  The Plymouth Rock was shown in the Dorking class for many years.  It is the cross of the Plymouth Rock and Cornish chicken, what is called the Cornish Cross chicken, that is today’s modern meat chicken.  Point being that if you are looking for a heritage meat breed, you couldn’t choose better than the Dorking.

“It is also common cited as a point in favor of the Dorking that it has an extraordinary proportion of its meat on the breast and body, which furnish the “white meat,” and correspondingly less on the legs, the meat of which is dark in color.  This point is of more importance in fowls sold to market…as between any two poultry carcasses that are fairly well heated that which has the better developed breast will be the most attractive.”

“Unless it is the Dorking….there is no breed of which it can be said that it is generally of superior table quality.”

“The English Dorkings at its best is perfection in meat type–considering quantity, distribution and quality of flesh.  It has, with the maximum of flesh, the minimum of bones and offal.”

At the end of the day, chickens are bred for the table.  All poultry, even most exhibition breeds in our opinion, should be bred with the ideal of whether it will make a good meal.  Obviously this doesn’t mean that we should ignore breed standard, looks, feather quality and egg production.  These are all very important too and good looks usually implies a healthy, quality table bird.  It is simply that most breeders focus on these qualities rather than what we believe is the primary importance: does it make a good dinner.  A beautiful bird can be an inferior meat bird.

Form is the first consideration in selecting dorking for table poultry as the form determines the amount and distribution of meat.

We are breeding for a bird that develops a bit faster (our goal is butcher ready by 4 months) with a bigger breast.

Minimum order of 5.  Must add shipping.

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