I was roasting a home-grown chicken (a young male) this evening and he said 'that's a mighty scrawny-looking bird" --- instead of just smiling and saying "flock you", I *again* went into the reasons why 'our birds' will never look like 'store-bought-chicken'. Dinner was delicious, but it brings up another question. Hubby and all the old-timer recipes, say they killed a chicken for Sunday lunch/dinner on Sunday morning and had it fried for lunch --- right away. I'd say it was wishful thinking, but Hubby swears he remembers his Grandma killing a chicken in the morning and frying it the same day. How does one do that? I've read of it before, but all our chicken needs to 'sit a couple of days' before it's ready to cook. What trick you think she had to get edible chicken right way?