Rhode Island Red Chickens- Broilers or not?
Image by Eli Hodapp
This turned out so much more awesome than I would have ever expected it to.
First of all, when preparing the Chicken Parmesan, I used japanese Panko bread crumbs. By using these, I was able to pan fry the chicken using very little oil, and get results almost identical to them being breaded and completely deep fried. So often when you pan fry breaded chicken it seems to turn out like shake and bake no matter what you do. I’m not sure where the magic lies in the Panko bread crumbs that makes them so much more awesome. Ancient secret of the orient, I guess.
After I fried up the chicken, I smothered it with parmesan and mozzarella cheese and threw it under the broiler along with the garlic bread. I actually kind of over-broiled, but I fix that in a re-run of this same dish I made a few days later.
The pasta sauce is as close to home made as you can get without tomatoes being in season, so I used canned instead. (Which, according to Alton Brown is nothing to be ashamed of.) The ingredients of the sauce are practically identical to your average Ragu mushroom pasta sauce, but without everything sitting in a jar together for six months, it tasted SO much better. You could taste the mushrooms and notice the difference in texture, as oppose to everything tasting the same and just having random similar-tasting chunks.
Aside from a little over-browning in the broiler, this came out absolutely perfect.
Question by italianblondie: Rhode Island Red Chickens- Broilers or not?
so i’m doing this project for my animal sci. class- and i was wondering if you could have rhode island red chickens as a broiler? I already have my poster coloured and everything- i just need to paste my info. onto it. if it cant- does the info need to be changed (for a layer)? so far- the ingredients are: corn, fiber, oats, proteins, poultry fat, soybean, byproduct meal, rice, phosporous, and calcium. Do i need to scratch anything off my ingredients list or add anything? Also- if i need anything else; please let me know! Thank you so much! =)
What do you think? Answer below!
One Response to Rhode Island Red Chickens- Broilers or not?
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Can you raise a RIR for meat purposes? Yes.
Do people raise RIR for meat? Yes.
Would the commercial meat industry consider the RIR? No Way!
The RIR is known for egg production. However, they are classified as Dual-Purpose. Dual-Purpose means good for meat and eggs. For the small poultry keeper interested in a hen that lays well, and a rooster that gets big enough for dinner the RIR is an ideal choice. However, when it comes to commercialization the RIR is not selected for eggs or meat.
Hybrids (crossed breed hens, that often have RIR blood in them) are used for egg production. Meat birds do not have any RIR in them, but tend to be crosses of Cornish and Plymouth Rock fowl. This cross creates an extremely fast growing meat fowl that tends to be ready to butcher in just six weeks. A RIR needs around 6 months to put on the weight for butchering.
As for your ingredients: Meat fowl tend to get fed a great deal of corn. Corn is very fattening.
Good luck with your project,
Jamie/RhodeRunner
rhode runner
October 31, 2012 at 11:21 am