- Aug 16, 2013
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Back in the day people didn't have Cornish X broiler chickens, chickens ran about the place, made nests, raised chicks, ate scraps and bugs and spilled grain. Nobody cared if it took them two years to mature, they just went out back and killed some big roosters when they needed chicken meat. Then they hung it in the meathouse however long it needed to age. Or carried the surplus into town where the butcher killed them and hung them in the market square for several days until somebody bought them. Meat needs to be aged, the older the animal, the longer you need to age it. Anything inside of two years old is still edible, if handled properly. Older than that and you need to pressure can it or cook in the crockpot. The biggest contribution the Cornish X bird has made, is to make people forget how to prepare real chicken. Yeah, they are efficient, but I'm not really into the whole going to the post office/plugging in brooder/filling feeders thing, I like chickens a little more natural and less labor intensive. When I started down the road of producing my own chicken, I wondered how my forefathers could stand to eat meat that was so stinking tough. I had the same kind of birds, the same management system, even grandma's old recipes. Looking closer, I realized that my forefathers didn't butcher them out and shove them in a freezer while they were still practically kicking. Heck, in a lot of countries it is common to find birds hanging with feathers on an entrails still inside at the marketplace. They might be third world, but at least they know how to age their chickens so they aren't tough as shoe leather.