Dark Cornish pullet at 12 weeks old. Growing out a small flock 16 weeks to butcher but my appetite couldn't wait any longer and processed one early to satiate. It's impossible to get quality chicken at the grocery store. Cooking this way requires a bird that is slightly tough after living a good decadent life, perfect to chew and bite into; the kind of chicken you only find in your own backyards free ranging. Wow, it's so flavorful and bursting with flagrance of the Hmong herbs I used to boil with. Simple and delicious! Why would anyone want to mask the taste of such perfect meat with other ingredients? Like a great steak only needs salt and pepper. Please share your before and after meat birds!