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X2Totally worth it! My niece did this and gave me the birds at 6 or 7 mo. and they were wonderful. Not quite as tender as the younger birds but the meat was great....we had a summer party and BBQd the whole lot after marinating for a few hours. Folks raved over the taste and meat tenderness.
How many tries before you were able to get one boned like that? I love the idea and have watched the video but haven't tried it yet. It looks soooo good. lol
X2
Many of us older folks [not saying Beekissed is old] grew up eating farm raised chicken with much different flavor, and actually prefer a little firmer, darker, different flavored meat than available at the grocery store, or that CX are like when processed at 7 or 8 weeks. For the last three years I've been raising them on very small amounts of lower protein feed, and letting them forage in movable pens for the bulk of their diets. It does help to age them after processing before cooking and/or brine or marinate to keep them more moist and tender, no matter the age or breed, but I've eaten one at nearly 15 pounds dressed that was just as tender and flavorful as a young broad breasted roast turkey, and everyone thought that was what it was. I would recommend growing them that way to anyone disgusted with fast growth related issues or just the CX's half bald, crap covered appearance when raised in small pens on the 12 on, 12 off feeding schedule of expensive, high protein, commercial grower.
Ditto this! And I am old....46 goin' on 80. I was born old!Slower is better, healthier for the bird and for the human. I do my CX on free range (no tractor) and butcher later than the tradition. I feed regular feeds(this year it's fermented whole grains) and only feed once a day...and have the same finishing weights as those who feed all the high pro free choice. The difference seems to be that my birds keep all their nutrients inside and everyone else's CX seem to be squirting their nutrients out on the ground in a stinking, yellow mess...all that high dollar feed wasted!