I cut up the chickens and rabbits and I never bone anything. I tried in the past but it's a huge pain in the patootie and I just don't do it anymore.DH likes boneless chicken thighs and I have yet to figure out how Tyson & the like manage to do that.....
In my limited experience, chickens over 3-5 months should be stewed, pressure cooked, slow cooked, or made into stock.
I'm finding it VERY hard to resist...... Omg. I love the way they put this catalog together.....pretty awesome.
Both Johnny's and Territorial affect me that way, and the fact that they are good honest companies that don't try to sell you something that isn't really a good fit for your climate or something from a fake colorized picture. I trust them.I SAID I wasn't going to buy any more seeds.....then Johnny's had to send me their new catalog.
Sorry but I had to laugh . You have much to learn . You will never get a tender 6-8 month old chicken . Tenderness is age related . A fryer should be about 8 weeks old more or less . I knew someone who grew for Banquet TV dinners . They dropped off chicks and came back 5 weeks later to haul them to processing . Just the right size for TV dinners . The old way of grading was fryer , broiler , roaster and stewing . Named for the best cooking option .
Yep....I own my neophyte status!
I actually don't have any fryers. Most of my birds are dual purpose (Orpingtons, Australorps, Ameraucanas, Cream Legbar, etc...). Some are smaller/skinnier birds (Starlight Green, Prairie Bluebells, Gamehens, Blue Andalusians, etc...). And of, course, I have barnyard mixes...although all my roosters are pretty big boys. I culled a roo last fall that was the size of a small turkey...no joke.
