personally "the kids don't like it" doesn't really matter, if I put it on the table and you don't want to eat it, you're getting nothing until that plate's clean and I mean it, wanna go to bed hungry? fine, I offered and you refused, not my problem.
@flamedrag18 That works within reason. The trick is learning to tell what "I don't like this" means in context: is it "I'd rather fill up on junk food", "I can stand to eat it but I don't want to", or "The taste/texture/etc of this is absolutely disgusting". Making a kid eat the first 2 is fine, but making a kid eat something they can't stand is just being a dick.
the only reason they are chewier and fattier and smaller is that you let them run free. I made our chickens pen 1/2 the size and they are as big as any store bought. I soak them in brine and to a kid there is no difference.
Have you considered the breed, age & diet of the chickens? Commercial birds are bred to be the best layers or meat. Home grown birds can be bred for meat or eggs, but might also be native fowl, show birds, or fighting birds that just made it to the table. Some birds are more tender than others. Protein and natural diet gives the birds much more flavor. Age & exercise makes chicken less tender & more lean. This information would be helpful for your viewers.
Have you learned any thing new about cooking homegrown chickens? Mine are tough. I am considering using a lower temp to cook and a longer cook time. Kind of like the rib guys say low and slow. I have also considered tenderizing the meat with a meat mallet and see if that helps. How old are the chicken you cook some of ours are almost a year old. Further what breed do you use? We eat Easter eggers and Cochins but the best are Marens.
personally "the kids don't like it" doesn't really matter, if I put it on the table and you don't want to eat it, you're getting nothing until that plate's clean and I mean it, wanna go to bed hungry? fine, I offered and you refused, not my problem.
flamedrag18 5 months ago
@flamedrag18 That works within reason. The trick is learning to tell what "I don't like this" means in context: is it "I'd rather fill up on junk food", "I can stand to eat it but I don't want to", or "The taste/texture/etc of this is absolutely disgusting". Making a kid eat the first 2 is fine, but making a kid eat something they can't stand is just being a dick.
mllawso1 5 months ago
the only reason they are chewier and fattier and smaller is that you let them run free. I made our chickens pen 1/2 the size and they are as big as any store bought. I soak them in brine and to a kid there is no difference.
TheyCallMeMrHappy 6 months ago
Have you considered the breed, age & diet of the chickens? Commercial birds are bred to be the best layers or meat. Home grown birds can be bred for meat or eggs, but might also be native fowl, show birds, or fighting birds that just made it to the table. Some birds are more tender than others. Protein and natural diet gives the birds much more flavor. Age & exercise makes chicken less tender & more lean. This information would be helpful for your viewers.
hhsengo 8 months ago
Have you learned any thing new about cooking homegrown chickens? Mine are tough. I am considering using a lower temp to cook and a longer cook time. Kind of like the rib guys say low and slow. I have also considered tenderizing the meat with a meat mallet and see if that helps. How old are the chicken you cook some of ours are almost a year old. Further what breed do you use? We eat Easter eggers and Cochins but the best are Marens.
wileycoyoteengineer 1 year ago
@wileycoyoteengineer do you soak them in brine? this "softens" the meat up and is how they do it commercially to reduce the gamey flavour.
TheyCallMeMrHappy 6 months ago