I’m taking in unwanted roosters & cockerels for meat this year instead of broilers.
I would like to pressure canning the meat. My question is, for those that have canned chicken, is there a difference in texture between a bird raised to 16 wks versus 24 wks or even a year?
In prepping is it best to debone?
Thanks in advance.
- Mel
I would like to pressure canning the meat. My question is, for those that have canned chicken, is there a difference in texture between a bird raised to 16 wks versus 24 wks or even a year?
In prepping is it best to debone?
Thanks in advance.
- Mel
