Well, last night I roasted that roo - low and slow, so as to make it as tender and juicy as possible. You know what? We didn't like it. Didn't really like it at all. Although I was prepared for it to be tougher, because I had been warned that the grocery store chicken is considered soft and spongy to people who are used to eating heritage birds, it was really tough. And I had been warned the flavor is a lot stronger. Well, it is strong, and different. It smelled great while cooking, but we ended up putting the leftovers in the freezer for stock. I think it will make great stock.
I'm glad I did this now, before I put in my chick order for the year. I'm just going to get Buff Orpington pullets (girls) to raise for egg layers to keep and to sell. I might also get some of the grocery store type chickens - Cornish Cross, and try raising them up. I don't approve of the concept of chickens that grow to full size in 8 weeks, but that is what we've been conditioned to enjoy for the last 40+ years, so I guess if I want to raise my own meat that is what we will have to get. The good part is that they are ready to butcher in only 8 weeks.
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