Buckeye chickens, a hearty, resilient breed developed to withstand harsh Ohio winters, are getting more attention lately. Chef Emeril Lagasse, http://www.emerils.com/, demonstrated how to cook them on a recent show, http://planetgreen.discovery.com/videos/emeril-green-preserved-lemon-bricked-chicken.html. The recipe is here: http://planetgreen.discovery.com/food-health/emeril-lemon-bricked-chicken.html. Look for an article I wrote on them in the next issue of Backyard Poultry magazine, http://www.backyardpoultrymag.com/. This flock belongs to Bryan Oliver of South Carolina, who breeds Buckeyes as well as Dominiques.
Chef Emeril makes some important points: These birds, which take longer 14-16 weeks) to reach table size than the commercial Cornish/Rock cross (5-6 weeks) require different cooking methods. Slow moist heat helps tenderize the chicken and bring out its flavor. Otherwise, the meat will be tough.
As with all foods, some technique is necessary to produce the best results. Thanks, Chef Emeril, for giving the spotlight to Buckeyes and the idea of traditional breed poultry.