Gina Bisco takes us through a primer on the differences of heritage chicken versus commercial meat production. She delves into the differences the age of the bird makes and how to specifically cook heritage fowl for moist and tender meat.
Take a walk with Gina through the intricacies of production to the table in “Rediscovering Traditional Meats from Historic Chicken Breeds”.
Excerpt:
The chicken meat most of us take for granted today is quite different from what our grandparents experienced. Today commercial chicken meat production is very different from methods and ideas common before the mid-20th century. Those of us who want to conserve old chicken breeds need to understand the traditional chicken meat classes and their excellent cooking qualities.