I tried it once in Ecuador. It reminded of dark meat from a rotisserie chicken. Maybe it’s how you prepare it? My father can take the best cut of meat and make it the consistency of shoe leather.
HAHA reminds me of my mom, I swear she can burn boiling water :)
But I bet is all in the prep and the diet of the GP. Ever eaten grass fed beef from calf to slaughter vs grass “finished”. Its night and day, I can see why grass fed is so expensive.
And I love dark meat on chicken, hope to be able to try it someday!
I tried it once in Ecuador. It reminded of dark meat from a rotisserie chicken. Maybe it’s how you prepare it? My father can take the best cut of meat and make it the consistency of shoe leather.
HAHA reminds me of my mom, I swear she can burn boiling water :)
But I bet is all in the prep and the diet of the GP. Ever eaten grass fed beef from calf to slaughter vs grass “finished”. Its night and day, I can see why grass fed is so expensive.
And I love dark meat on chicken, hope to be able to try it someday!