Morning
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Smuv darling......If I come visit you will you make me a Jamon and swiss on pumpernickel? Maybe a big dill pickle on the side?
Yes sir I did. I cooked the two cockerels last night and the one that was close to 1 was a bit chewy for my taste. I decided to slow cook them next time. I thought that would still be considered young and I was wondering if meat bird feed would affect the tenderness. I did learn how many things affect the texture of a chicken who knewSammy looks like you already found one of my posts. Flavor is a function of feed, husbandry and age. The older they are the more flavor. Tenderness is a function of age, the older they are the tougher they are. Some breeds develop faster so you get more meat earlier.
If I were processing a 5 year old bird, I'd likely brine and pressure cook or grind it. Two year old birds make a phenomenal stock and amazing chicken and dumplings—but I simmer them for up to four hours to get the meat tender.
ETA: morning all![]()
I was thinking the same thingSmuv darling......If I come visit you will you make me a Jamon and swiss on pumpernickel? Maybe a big dill pickle on the side?

I like that beer the last time i drank some was in LA last year. They have a black lager that is deliciousI have some in my fridge right now. Along with Red Stripe and Bodhi, which is a Columbus double IPA. Ill send ya some Sammy