Colored Range Broilers (Freedom Rangers) processed at 12 weeks

[UncleHoot]

Just an update on the eating experience. The taste was definitely a bit better. How much? Not much. The dark meat was the only place I truly noticed a difference. Occasionally, I would get a bite that seemed like I was slurping chicken soup. Yum! The Fry Magic may have masked some of the flavors, but I tried to eat some pieces without any skin or anything else.

It was definitely a bit tougher, but the only place I really noticed was on the legs and wings, which is where I would have expected. Again, I raised them to 12 weeks, a 10 week-old bird, while smaller, would not have been as tough.

 

[SandraMort]

What is Fry Magic?

 

[PurpleChicken]

We brined a few and it made a HUGE difference in the texture. We culled and deep fried
a few immediately. They were a bit tough.

The flavor so far has been great and the carcasses make the best soup ever.

 

[UncleHoot]

Quote:
Good.

http://www.littlecrowfoods.com/products/fryin_magic/

Apparently, it's called "Fryin' Magic" now. I liked the original name better.

 

[SandraMort]

So, it's a seasoned flour and cornmeal blend?

Fryin' Magic :

From http://www.littlecrowfoods.com/products/fryin_magic/

Wheat Flour, Cornmeal, Corn Flour, Salt, Farina, Soy Flour, Whole Wheat Flour, Dextrose, Pepper, Sodium Phosphate, Spices, Monosodium Glutamate, Vegetable Stabilizer, Soda, Paprika, FD&C Yellow #5 & #6​

 

[greyfields]

You were confusing dressed weight with live weight there, Sandra.

The longer and longer I am raising broilers, the more and more I'm enjoying the dark meat over the breast meat. :0

Oh, and the skin. It's a crime to waste the delicious skin.