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Updated: May 27, 2025
Formerly it was a case of eating old hen rooster, age unknown, or broilers now we have capon, roaster, crate-fattened chickens and green ducks, all rivals for the place formerly occupied exclusively by the broiler.
The chicken that has been crate-fattened has practically the same amount of skeleton and offal as the unfattened specimen, but carries one or two pounds more of edible meat upon its carcass. Not only is the weight of the chicken and amount of edible meat increased, but the quality of the meat is greatly improved, consisting of juicy, tender flesh.
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