- Jun 28, 2008
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Hello! We raised some cornish rock cross birds this past fall...butchered them in early November...and have them stored in our deep freeze. I have made several of them by either roasting them or making them in a stew (actually, chicken paprikash). They taste a little rubbery, and I am wondering if there is a difference one needs to be mindful of when cooking backyard-raised birds instead of regular store-purchased birds.
Any helpful suggestions would be appreciated!
Thanks,
David
Any helpful suggestions would be appreciated!
Thanks,
David