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Corsish cross broilers are going to be more tender than any other breed. But I have found that if I slow cook (either in a crockpot or on low on the stove) with enough liquid to mostly cover the bird (keep turning any sections sticking out down into the pot every couple hours) they will get so...

I go back & forth between plucking & skinning. I usually pluck cx broilers & skin all other breeds.

Marking this for future reference.