Actually, I was commenting on how cheap they were. A three pound Empire chicken cost me $15. It turned out to have no flavor unlike the old days when they had the most flavor. There has got to be some new koshering process that gets rid of any brining or salt residue that turned the joints of a bird into caramelized candy.
This old bird cost me 6 bucks for the same weight.
Five bucks a pound? For chicken?
I can get grass finished pasture raised beef for $3.50.
We go in with three other families and buy a whole beef. Two of us get a quarter and one gets a half.
Either next year or the year after we probably will be raising our own.
I am going to try finishing the beef on turnips. It is suppose to yield a more tender beef.