Kind of cool that it can effect the flavor of the meat. I can see the benefits of using the peppers if someone is raising the CRX too to keep the fat content down. There is always a glob of it on those when I raise them.
Speaking of fat content, what is typical for young buckeye pullets? I was surprised by the amount of abdominal fat in the 6 month olds, especially the pullets, we processed last weekend. It was more than any of the spent hens I've done in the past and more than I remember the broilers we did this spring having too.