Charles and Tom, thanks for the additional clarifications and detail. Very helpful, as always.
I'll fall back to my food world where things are simpler for me....
Pollo vs Gallina or fresh/ young as (unfortunately) found in most of our grocery stores vs full and rich (Hen) for a hearty soup.
Or if one prefers the French way: the coq in coq au vin - in this case a mature rooster. Tough and lots of connective tissue. But delicious when braised, with Burgundy, of course. : )
I'll fall back to my food world where things are simpler for me....
Pollo vs Gallina or fresh/ young as (unfortunately) found in most of our grocery stores vs full and rich (Hen) for a hearty soup.
Or if one prefers the French way: the coq in coq au vin - in this case a mature rooster. Tough and lots of connective tissue. But delicious when braised, with Burgundy, of course. : )

