Or is it just me?
I've consistently noticed that organic/natural poultry and meat take longer to cook than recipes dictate (I can't really compare to commercially raised meat and poultry because I don't use them). The additional time is small for meat but can be an extra 25% of overall cooking time for poultry. I'm trying to figure out why this is. A fluke? My oven? Or is there something about the meat that makes the difference? My off the top of my head guess would be that the meat has less fat, but I don't have any facts to support that theory.
Anybody else have this experience?