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Yes that's true, for what the cost of meat is nowadays 10-15% solution is allot to pay for water.
As far as the older birds I just label them as to their age so when it comes time to cook I know I have to use the chicken or cook it in special ways as to limit how tough it is. You too often hear how home processed meat is tough, well of course it certainly can't be the cook right
. I feel 90% of the birds folks prepare for the table are not the chikens fault but the cook, I know folks who say they think they are good cooks until they mention they can't live without their microwaves LOL.
Use tender young birds for roasting and frying, or baking.
use older birds for broth and stock, cut up, chopped up and used in recipes that limit it's toughness. Slow cook them, use seasoning that increase their flavor and reduce firmness, use them mixed with other ingredience things like that. there are a ton of ways to help with it, I feel the worst chicken can be a treat if someone really truely knows what their doing in the kitchen, not fair to blame the bird, blame the cook. it's that simple.