rbruno
Chirping
- May 6, 2015
- 52
- 5
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I had my first set of chickens processed last week. I had 4 layers that were about three years old and their egg production was just about done. So, I thought I would go ahead a process them and get new layers. I separated one into pieces and tried to fry it. The meat was to tough to bite through. I was shocked how tough the meat was. There wasn't much meat on the bones which I wasn't completely surprised about because these were layers and not meat production chickens. But I was surprised about the toughness of the meat and the skin was like leather. Because I have never done this before, is this because of the breed of my chickens or because of there age? I am sure the other 3 that are in the freezer will be the same way. I figured the only use for them will be to make chicken stock. Do others have the same situation with the meet be tough on the layers?
Rob
Rob