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If you are looking at the fact that home grown chicken does not seem to be as tender as store bought - For me the trick is fast and at least 24 hours cooling of the carcass before cooking. the 24 hours really seems to make a difference, 36 hours even better. Also I think most of "grandma's" chicken dishes called for long slow cooking like while at church on Sunday for a few hours. Even fried chicken was done slowly.
 
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