- Thread starter
- #11
- Apr 29, 2014
- 9
- 10
- 9
The 16 week old chickens are still tender enough to eat without slow cooking. The thighs and drum sticks are starting to get a little bit tougher, but still easily chewed. The flavor really didn't increase much from 12 to 16 weeks. They did put on a good amount of fat, though! It will be nice this winter to have such great chicken stock.
edit 10-4-14: I've had a few of these out of the freezer now, and I wanted to say that I am really impressed. The texture of the meat is great!. It has a firmness and substance that I never knew I was missing.
edit 10-4-14: I've had a few of these out of the freezer now, and I wanted to say that I am really impressed. The texture of the meat is great!. It has a firmness and substance that I never knew I was missing.
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