Finally ate the first Lav Orp yesterday cooked via rotisserie and not impressed. Leg meat was tough(er) / stringy I believe due to much more of an activity level compared to meat birds. Breast meat was good but not much of it!
Flavor I didn’t really notice a significant difference maybe a tad more “chickeny”. All in all I think I’ve just been spoiled by my first batch of meat birds last year. One good thing is I have some many more ways of trying to cook them. Also give me more reasons to bring in different/more birds.
Usually if I'm cooking legs and thighs I will rest the bird in the fridge for a day or two first before I eat them. You can also brine them in a marinade for 24 hours before cooking and it gets rid of the stringiness of the leg meat. Pressure cooking also helps as well with this.
I love the description of more chickeny lol I'll have to remember that one. I love the deeper taste of heritage over meat chicken. The meat chicken my son says has no flavor and tastes like eating a wet sponge consistency wise. After eating home grown heritage he can't eat meat chickens anymore. If you hunt you will notice the same thing with wild game as well. Some call it a gaminess in the meat but it's more of a depth. It has more tastes if that makes sense than a younger bird. I actually prefer the older birds and will cook them and then eat them for things like tacos, enchiladas, chicken and dumplings and much much more. If I'm going to cook them hot and fast like on the grill or frying them I will rest before cooking and marinate the legs and thighs and that helps get rid of the stringiness.
