Funny looking and tasting meat

[Keara]

Let the bird bleed after killing. After gutting and cleaning be sure to let the meat rest/age at least a day or two in the fridge (not freezer) before cooking. I like to brine too, but just for 1/2 a day before roasting. Freerange bird is more flavorful, and will have little white/breast meat. I also like to boil the whole bird... pull the meat off the bones, and than continue to cook the bones to make chickenstock. The meat cooked this way is very tender and good for sandwiches, enchiladas and adding to soup.