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Wisconsin | They used to be called cornish rock, as in a cross between a cornish and a white rock, but neither breed has much to do with commercial chickens except far back in the family tree. The hybrid lines are constantly changing and they're all the same, or extremely close to the same, whether here or around the world. If you buy chicken anywhere, if it's fat and soft then it's American genetics, possibly even eggs shipped from America. If it's native breed chicken, you'll know it!
Several years ago there was a shortage of chicks, as the hatching rate went down a tiny percentage because the male line didn't work as hard in actual breeder barn conditions as they had in development testing leading to fewer than expected fertile eggs and chicks. That was corrected by the next year of course. Commercially they're processed at 35 days, but the roosters will get to 15 pounds easy if they don't die first, they'll live for years if you put them on a diet.
Capons are surgically castrated, there's no reason to do it anymore because the breed will get fat with very little texture even intact roosters at 15#. Before modern genetics, that was how you'd get the fattest tenderest roasting chicken. | |
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Type of chicken question.
