Backyard Chickens & Coturnix Quail: Incubating Hatching Eggs and Chicken Breeding Bresse Chickens Explained | Breeding, Processing, Selection & Why We Prefer Them Over Cornish
Mar 19, 2026
A lively dive into why Bresse chickens outshine Cornish for table quality and tenderness. They discuss ideal processing ages, finishing diets, and practical skinning versus plucking methods. Breeding and selection tips cover choosing breeders, reading body shape, egg selection for incubation, and balancing show looks with production goals.
AI Snips
Chapters
Transcript
Episode notes
Home Cooked Moment That Sold Bresse Breasts
- Jennifer discovered Bresse breasts were silkier and fork-tender compared with Cornish, after frying and using them in a homemade honey chicken dish.
- She processed and vacuum-sealed half chickens by preference and served breast meat chopped into bite-sized pieces that cut with a fork.
Finish Birds On Plain Grains Before Processing
- Do finish birds on plain grains for the last weeks if you want a different flavor and better fat finish; Jennifer uses cracked corn and a blander feed before processing.
- Kerry also advises finishing with a grain mix (corn, barley, oats) for two weeks to noticeably improve meat quality, like with turkey.
Rest Birds 3–4 Days After Processing
- Do rest processed birds for three to four days before cooking to improve tenderness and handling; you can rest part before freezing and again after thawing.
- Jennifer advises bagging in a cooler then freezing, giving up to 3–4 days total rest time before cooking.