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I did a thing recently where I sent all the scissors/shears in my house that I could find off for sharpening. One of them was a pair of heavy duty kitchen shears. Love them being so sharp!!! So if you're having trouble with your shears, but they're sturdy enough and of good quality metal...

Now I'm hungry!

Definitely. You can season the skin and/or glaze it too to add some flavor. Slow roast on 275F until thickest part of the meat reaches temperature (check USDA for guidelines, I usually go to 190F I think). Makes the most tender, juicy pulled/carved chicken. Eat straight or any way you like.

Or Target, Walmart, Kroger, Bed Bath and Beyond. They're all over where I live.

Congrats! Good work!!! That's a decent size for that age of bird. The secret to getting the breast off the carcass is a really sharp knife, and then if you get it at the right angle you can literally peel the meat off the breastbone/ribcage as one large piece. You cut on one side of the...

Any time I'm not sure it will be tender, I consider pressure cooking it. Then I know I'll be able to eat it.

Thank you so much!

What low acid marinades would you suggest?