If they are thin I cook with lid off most of time because it don’t take them long to finish. If they are thicker and/or I want less pink I’ll sear them on both sides and finish indirectly with lid on.
We have right at 11 acres. Most of it is hillside but we are making pasture out of as much of it as we can. You don’t have to have very much land at all for chickens or even hogs. Chickens can be raised in your backyard and you can just about do hogs that way too. I say go for it!
We have a mixture of Barred Rocks, Delawares, Rhode Island Reds and Golden Laced Black Wyandottes. All of these are dual purpose breeds that are good for both eggs and meat.
