It’s time to process the 11 Buckeye roosters that didn’t make the cut; and although that’s not exactly pleasant, I’m expecting big things from the meals they’ll be featured in. That’s because heritage birds like the Buckeyes have something that today’s supermarket birds don’t – they have flavor.
The commercial chickens grown for meat today have been bred to reach a marketable size in confined space within 9 weeks, thereby maximizing throughput and minimizing costs. If these birds are kept for more than 9 weeks, losses from disease and health issues are high – they have simply been bred for fast [...]
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