tag:blogger.com,1999:blog-1765311868388669454.post3985076504687675811..comments2023-05-23T07:23:08.592-04:00Comments on bluechef: Pasture Prime Farmschris windushttp://www.blogger.com/profile/17920306481122010550noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1765311868388669454.post-90130252025441569722011-01-24T08:19:50.769-05:002011-01-24T08:19:50.769-05:00It's hard to hear with all the background nois...It's hard to hear with all the background noise towards the end of the video but I'm talking to Torm about letting the chickens rest. He lets them rest for 24 hour after the kill so the muscles relax. He was worried when he tried them for the first time and they were super tough but he had killed, cleaned and cooked them right away. The lactic acid had built up in the muscles from the stress of their final moments and was causing them to be tough as hell. He thought, "shit, what the hell am I going to do with 200 tough ass chickens", then later found if they rested for 24 hours theey turned into one of the most flavorful, tender chickens he had ever had. We use Torm's chickens and you can tell the difference in the first bite. The skin gets super crisp, the layer of fat under the skin is laden with flavor, and the earthy notes of the meat really make this a great product. I will put it up against any chicken around.chris windushttps://www.blogger.com/profile/17920306481122010550noreply@blogger.com