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default How to roast/fry an older breed of chicken?

Post by GB on 13th September 2011, 1:13 pm

I have been trying to get a proper roast chicken with dual purpose heritage breed but they are proving tough. Even birds as young as 6 to 8 months are proving very very tough fried and rather dry and tough when roasted.

They are lovely and tender and juicy if I slow roast them with good stock but while tasty, they aren't the Sunday roast that I am trying to recreate.

Having grown up cooking the Cornish X, older breeds are proving a bit more difficult for me to master Embarassed

Any tips?

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