What taste better? younger or older?

[RWPower]

I've read conflicting information. Does anyone have a link that discusses it? And how old is too old? It seems like anything less than two years old would be fine...

Thanks

 

[SpringChickens]

I think the reason for the conflicting information is because it really depends on personal taste. I prefer younger chickens for dishes where the chicken is only sauteed, but older chickens for dishes where you cook them for an extended period of time.

Ex. coq au vin is meant to be used with an aged rooster.

You can cook ANY age, just make sure you cook them in water for a LONG time.

 

[dancingbear]

Young for any quick-cooking method, such as frying, broiling, or grilling.

Older birds need slow, moist, cooking, but not always lots of water. I usually crock pot them, but you can soak them in buttermilk overnight, and slow-bake them, too. Roasting bags, clay chicken cookers, or some other method with a lid so it doesn't dry out.

Both are delicious, when cooked properly.

 

[RWPower]

Thanks for the info. What is considered old? 3 years?

 

[Chicks_N_Horses]

I prefer young meat over old in any animal...but I agree that they both can be cooked delish!

 

[SpringChickens]

In my opinion, old birds are anything NOT a cornish X butchered at 6-8 weeks. More standard, anything over 6 months is old.