How do you get the 'wild taste' out of free range chickens?

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Fat can be an expensive addition to your roast. Feeding a feed with a high protein produces extra fat. Once a bird has taken care of it's bodily functions and uses up what it needs to be mobile the rest of the digestible feed goes to fat.
 
I agree with the poster that mentioned not cooking in a crockpot so long. It can make chicken stringy. Chicken is best cooked in one at4-6 hours on high. You can cook down the carcass for many hours on low for broth, however.
I use chicken in place of beef for chili. You can saute it first or boil. Combine Chicken, corn, your choice of beans (i use black beans and kidney beans), tomatoes, tomato or vegetable juice, onions and seasonings and simmer for awhile. It's really good. Good luck! :)

Nashonii said:
Thank you all. From what you have said, I think it is the difference between store bought chicken, and 'home grown' chicken. Just like the eggs, the meat is stronger tasting too. The spices we added were very mild too, so next time we will add bolder ones, or smoke the meat. Taking the skin off before we cooked it might have also changed things. I always do this for store bought chicken, but it might have been better with it on.
We didn't give it much of a chance...the first bite was so surprising, that we put it down. Next time we will be prepared for 'al la difference'.  With 5 up and coming roosters, we need to LEARN to like the taste...and save some money. Guess we will be trying different spices, and cooking methods until we see what all the fuss is about.
 Any additional advice and recepies will be gladly welcomed.
Many thanks to you.
Click to expand...
 
I don't mind the wild taste of free range anything but just thought I would share the quail feast we had this weekend bbq quail on grill just grill
and add so bbq sauce to them they are tasty this way

 
Why are you eating your roosters? I thought they were most useful for breeding. If u must eat it like raising it for meat, shouldn’t u castrate? Make it a capon so the gaminess doesn’t mature with the meat.
 

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