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Ageing poultry

post #1 of 7
Thread Starter 

We  had a poultry ranch when I was a boy. We sold to the public and to resturants. Seldom did anyone get a chicken over a day after processing. We raise our own chicken now when we cook them they seem tough. I'm wondering if having eaten store bought chickens for years now if, since they are a few old before they get to the store, that's why the flesh of these fresh birds seem not as tender.

I have read on this forum some who say they put the chickens in the fridge for a couple days before cooking them.

What's your thought, what do you do with your birds?

Thanks


Edited by valley ranch - 5/19/11 at 7:35pm
4 leghorns, 1 EE, 1 cochin roo, 10 cochin/leghorn cross pullets, 23 chicks, 4 mini horses, 3 pygmy goats, 1 McNab, 1 budgie, 2 frogs and 2 mallards
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4 leghorns, 1 EE, 1 cochin roo, 10 cochin/leghorn cross pullets, 23 chicks, 4 mini horses, 3 pygmy goats, 1 McNab, 1 budgie, 2 frogs and 2 mallards
Reply
post #2 of 7

We have ours on ice or in the fridge for at least two days before cooking.

Heather, full-time farmer and homeschooling Mom to two boys, four dogs, 20 layers, and 17 guineas. We recently relocated to Virginia and are anxious to start our farm back up.
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Heather, full-time farmer and homeschooling Mom to two boys, four dogs, 20 layers, and 17 guineas. We recently relocated to Virginia and are anxious to start our farm back up.
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post #3 of 7

There's a really good article from my favorite blogger-cook about aging meat.  It's specific to pheasant... but that's really a "ditch chicken" anyway, right?  LOL

http://honest-food.net/2008/11/27/on-hanging-pheasants/

ETA: also, your meat might be "tougher" because your birds get more exercise than the commercial growers do.  Yours are probably just working their muscles more... that being said, I prefer the chewier quality of the meat I produce.  And my customers say they like that the texture seems more dense and the meat more firm.  Though I always suggest to them that they let the bird "rest" for at least a day before cooking smile


Edited by FarmrGirl - 5/20/11 at 5:02am

~Dana Kee

Solo Southern Maryland Homesteading with Pilgrim Geese, White French Production Muscovy, Welsh Harlequin, Penciled Indian Runners, Black Cayuga & Dutch Hookbill all watched over by Moose-Mastiffs and a Bengal kitty. 
 

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~Dana Kee

Solo Southern Maryland Homesteading with Pilgrim Geese, White French Production Muscovy, Welsh Harlequin, Penciled Indian Runners, Black Cayuga & Dutch Hookbill all watched over by Moose-Mastiffs and a Bengal kitty. 
 

My Video's   |    Twitter   |    Facebook   |    My Blog   |   Map
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post #4 of 7
Thread Starter 

Greetings, I read what you suggested and found it very interesting. I think allowing chicken flesh to rest for 1-3 days might be a good go. It would be also testy to try "hanging" of unplucked birds be it ditch or coop chickens. Thankyou for that: I'll have wifey read it and see what her reaction is.

4 leghorns, 1 EE, 1 cochin roo, 10 cochin/leghorn cross pullets, 23 chicks, 4 mini horses, 3 pygmy goats, 1 McNab, 1 budgie, 2 frogs and 2 mallards
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4 leghorns, 1 EE, 1 cochin roo, 10 cochin/leghorn cross pullets, 23 chicks, 4 mini horses, 3 pygmy goats, 1 McNab, 1 budgie, 2 frogs and 2 mallards
Reply
post #5 of 7

Thanks OP for asking. I didn't age my geese before throwing them in the freezer. But then I was too tired after too many hours of cleaning the things to care! Next time, in the 'frig for 2 day. THanks.

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             Black Copper Marans, Buff Orpingtons and Speckled Sussex    

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NPIP Tested Clean

 

             Bourbon Red and Sweetgrass Turkeys

 

             Black Copper Marans, Buff Orpingtons and Speckled Sussex    

D.gif  jumpy.gifD.gif

 

Grow where you are planted. --Unknown

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post #6 of 7

So many of us are so used to looking at the "sell by" date at the store that it is hard to imagine how letting something age is a good thing.  We believe that after processing, the sooner it goes in the freezer the fresher it is.

IMO- The primary reason for letting something rest or age is to let the rigor work out of the muscle tissue.  If you grind your burger while the muscle is in this state and then freeze it, you freeze the rigor into the muscle.  What you end up with really chewy burger (the kind you don't pawn off on friends).

I've let birds age before and it does improve meat quality.  Where I start to depart from this thinking is when there is talk of stewing in it's juices.  I think some cultures like a little soured taste more than the western pallet.

post #7 of 7
Quote:
Originally Posted by Arielle 

Thanks OP for asking. I didn't age my geese before throwing them in the freezer. But then I was too tired after too many hours of cleaning the things to care! Next time, in the 'frig for 2 day. THanks.


You can age/rest after thawing.  There are many post on this subject.

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