Search results for query: *

Usually if I'm cooking legs and thighs I will rest the bird in the fridge for a day or two first before I eat them. You can also brine them in a marinade for 24 hours before cooking and it gets rid of the stringiness of the leg meat. Pressure cooking also helps as well with this. I love the...

I have processed pros between 16 and 20 weeks usually they are a decent size by then.I think if you get heritage birds its better to buy from a breeder rather than a hatchery which will give you a bit of a head start on a more dual purpose bird.