Originally Posted by Sutremaine
Wow, that's some dark meat. Sometimes I find a little bit like that near the thigh bone on a 'regular' chicken, but never very much. I bet it's delicious.
Originally Posted by donrae
IDK if it's cause the birds are older, or that we skin them so you can actually see the color of the muscle or what, but everyone comments on how dark the meat is. We don't usually part out our birds but cook them whole and shred, mixing dark and light meat. It is delicious!
Darker meat comes mainly from exercise and diet and time... in other words,, if the bird is eating a nice healthy diet of bugs and grass and other things (along with it's feed) it can find while roaming about outside of a cage and not forced to grow faster than it should,, you will come out with a meat that is infused with all that natural goodness.
And just so everybody knows,, I'm not against Cornish Crosses,, in fact that is a gorgeous carcass and birds there Morrigan.
I raise mine in large pens, 25 by 50 with water and feeder on opposite sides of the pen so they are forced to get some exercise,, i like my meat with a little muscle tone and not mush. This has the added benifit of not growing TOO fast like they can sometimes