Last weekend, we had an opportunity to spend some time with Debra and Clifford Shirk of Sod Buster Farm. We walked around the farm, learned about what they’re focused on this time of year, like seedlings and protecting the chickens from the cold, and what they’re planning for the future. We had a great time and I learned a few new things about gardening and chickens.
I’ve known for a long time that good beef is typically aged before it is served, but I didn’t know that chicken should also be aged to improve the flavor of the meat.
The Shirks told us that when we pick up our Spring 2008 order we should take it home, put it in the fridge for three or four days, then eat it or put it in the freezer. Who knew!?
We loved the taste of these chickens last year…can’t imagine how good they’ll be if aging really does improved the flavor.
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