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2.5 year old chicken as rotisserie or soup only?

post #1 of 3
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I know chickens are supposedly better while they're younger. We've only ever eaten the younger ones; however, we have too many 2.5 year old chickens. They are Tetra Tints. (Tractor Supply mix-breed of Leghorns and Rhode Island Reds - or something like that). We've done rotisserie chicken with 5-6 month old Rhode Island Reds and tasted fine. I've heard people say the meat gets really tough as they get older. But is it really that significant? I mean, if my teeth can manage it, it's not a huge deal. But how big of a difference are we talking? Are 2.5 year old chickens basically only destined to be soup birds?

Any advice/opinion/experience is appreciated!

Thanks for your time.

post #2 of 3
Quote:
Originally Posted by jamarti7 View Post
 

I know chickens are supposedly better while they're younger. We've only ever eaten the younger ones; however, we have too many 2.5 year old chickens. They are Tetra Tints. (Tractor Supply mix-breed of Leghorns and Rhode Island Reds - or something like that). We've done rotisserie chicken with 5-6 month old Rhode Island Reds and tasted fine. I've heard people say the meat gets really tough as they get older. But is it really that significant? I mean, if my teeth can manage it, it's not a huge deal. But how big of a difference are we talking? Are 2.5 year old chickens basically only destined to be soup birds?

Any advice/opinion/experience is appreciated!

Thanks for your time.

Use them for soup.  

post #3 of 3
soup/stew/slow cooker. They will have great flavor, but will have tough and stringy meat. Best to cook them long, low and slow, until the meat will fall apart in strings. I prefer the slow cooker on low for at least 8hours.Then the meat and liquid can be used in a soup or stew. Otherwise you can drain the broth and save for soup, and use the shredded meat for tacos/burrito etc... Also let them rest in the fridge for at least 48 hours after butchering before freezing or cooking. It will help soften the meat.

Homesteading on a 6 acre hobby farm in Southern Wisconsin. Raising a gifted child, A barnyard mix of chickens, Icelandic sheep, A sweet elderly pitty bull, a few barn cats, and a large garden.  

 

 

History Geek- Medieval reenactment, fiber arts and cooking, and natural architectural nut.

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Homesteading on a 6 acre hobby farm in Southern Wisconsin. Raising a gifted child, A barnyard mix of chickens, Icelandic sheep, A sweet elderly pitty bull, a few barn cats, and a large garden.  

 

 

History Geek- Medieval reenactment, fiber arts and cooking, and natural architectural nut.

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