Old hens and older roosters make great soups and stews and broth made heritage chickens is much tastier than anything you can get in a can.
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I have read this one many times and from way back before I even had a screen name in BYC. This is the first time I read it after having and sampling the meat of some of these breeds. I honestly can not tell much of a difference in flavor but I do like how the dorking has a long breast so even if they are not fleshed out and a little skimpy you still get quite a bit of breast meat. I would love to see a taste test with all the different varieties of free range meat birds that have bene gaining in popularity over the last 5 or 10 years.Great information in these old threads!