Recently, my wife and I slaughtered our first chicken - a big ol' 2 year old rooster.
We stewed the chicken in the crocpot all day and the meat came out very dark and tough.
Was it the age of the rooster? Was it the way we cooked it? Why was the meat so dark?
Can you think of any other differences between farm raised and store-bought chicken meat?
Any help appreciated - we're noobies!!!