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My Oldest daughter cooked one of the Pita Pinta cockerels that I processed a couple of weeks ago.

The cockerels looked like this:



Processed like this:




She baked them in the oven as a whole body, so Broiler style. It is very tasty and tender. The Wing, drumstick and thigh have a lot of meat too. The skin was good as well. The Bresse skin was not a hit but my daughter really liked the Pita Pinta skin.
 
My Oldest daughter cooked one of the Pita Pinta cockerels that I processed a couple of weeks ago.

The cockerels looked like this:



Processed like this:




She baked them in the oven as a whole body, so Broiler style. It is very tasty and tender. The Wing, drumstick and thigh have a lot of meat too. The skin was good as well. The Bresse skin was not a hit but my daughter really liked the Pita Pinta skin.
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THe bresse and the PP had different skin????
 
hu.gif
THe bresse and the PP had different skin????
Yes, the Bresse, processed at the same age, had thicker skin. The PP's skin was mostly thinner with a couple of places that were Fatty.

We think we like the Pita Pinta better for meat. I may need to switch to them from Bresse.
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Shh do not let the Bresse folks know.....
 
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