We're about a week or so away from starting in on this batch of CX, and I'm curious if anyone here has an opinion about whether the cockerels or the pullets make the best broilers. We're planning to cut up about half the birds for frying etc., and about half as whole birds for roasting. Sure is great to roast a chicken about once a month or so!
The cockerels of course are significantly heavier, and we will probably process them at least a week before the pullets. But an 8 week old CX is tender enough for either purpose, so I just wondered if anyone has ever noticed a difference in flavor or texture, moisture, etc.
The cockerels of course are significantly heavier, and we will probably process them at least a week before the pullets. But an 8 week old CX is tender enough for either purpose, so I just wondered if anyone has ever noticed a difference in flavor or texture, moisture, etc.