I've got some French Sasso's I aquired before christmas as week old chicks. I still have them, as I've been letting them free range - they must be, ooh, 20 weeks old now, and they're ready for the table. I just need a possy to help me do them. I will take and post some pics
I did eat some of my normal cockerals, plymouth rock, sussex, and french marran x's, but they were very short of meat on the breast, but had MASSIVE thighs.
I've found the best way to eat these birds is to do start off putting the whole bird in a big stock pot, with a load of veg and herbs, as if you were making a stoc