- Sep 4, 2011
We are processing most of our FRs tomorrow and expect them to be 4-5 lbs. They are a little short of 10 weeks of age. I have read that some of the meat birds that take longer than the CX to grow to market weight should be cooked slower and at a lower temperature, but I'm not sure that that applies to ours. What cooking advice, if anything, might I give to those picking up their first FR tomorrow?