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Letting freshly butchered meat "rest" before cooking?

post #1 of 21
Thread Starter 

We have 4 dual purpose roosters to butcher today.  We did one during the summer and the meat was really rubbery.  Of course we would like to bypass that with all of these roosters and we heard that we should have let the meat rest before attempting to cook it.  Is that true?  Will it help the texture?  How long does it have to rest?

post #2 of 21

Yes you should let the meat rest for a few days.  However if the roosters are mature, they will probably be tough anway (even after resting).  They are probably only good for stews.

post #3 of 21

I've heard to let them rest for 24hrs at least otherwise the meat will be tough due to rigor mortis. I also let mine soak in a salt water brine for a few hours.

we just butchered ours sunday:
http://simplelifeainteasy.blogspot.com/2011/11/slow-food-dorking-chickens.html

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www.simplelifeainteasy.blogspot.com - I want to live the simple life, but it isn't always easy
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post #4 of 21

They have to rest long enough for rigor to pass. Once the legs and wings move easily you can eat them.

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post #5 of 21

I always like to let stuff rest AND marinade at the same time smile  Even if I'm just gonna make a stew or gumbo out of it, I let it soak up flavorful stuff for a day or 2...seems to come out better when I do smile

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post #6 of 21
Quote:
Originally Posted by jgervais 

I've heard to let them rest for 24hrs at least otherwise the meat will be tough due to rigor mortis. I also let mine soak in a salt water brine for a few hours.

we just butchered ours sunday:
http://simplelifeainteasy.blogspot.com/2011/11/slow-food-dorking-chickens.html


Very nice blog post.

post #7 of 21

The first 24 hours are the most important but I usually rest at least 3 days before cooking or freezing. It makes a world of difference.
I also read research that leaving the bone in during the rest period helps so I wait to debone.
When time to cook forget cookbooks on temp/time.
Low and slow. If I cook a whole bird my oven is at 280 for 4 or 5 hours or till meat is separating from the bone.
Pieces are easier because legs will take much longer than breasts. Your birds have actually been using their muscles unlike store bought.

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God bless the entire world - no exceptions.
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post #8 of 21

Try a kefir or yogurt marinade after resting. The acids will break down the tough muscle fibers and give incredibly tender, moist meat. You can add any spices you want, we like tandoori ( tika) seasonings with ours.

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OEGBs, Three Egyptian Fayoumis, Two Silver Leghorns, 2 Sicilian Buttercups, 2 Golden Penciled Hamburgs, EEs,production reds, Cornish Xs and red broilers,a Doberman, a teenaged chihuahua and a papillon, one TB gelding (rescue), and my matriarch Paint mare with her daughter and son (gelding), plus one wonderful husband who puts up with me
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post #9 of 21

I think buttermilk does the same thing.

post #10 of 21
Thread Starter 

So, we butchered four of them and they are in the fridge.  Is there an easy or easier way to get the skin off of them?  We left one with the skin on and the rest we pulled off but it was quite a chore.  On one of the birds, the skin was like rubber and was rather  separated so I could just pull most of it off  but once I got to the legs and wings it was much more difficult especially on the other ones.

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