Did I do something wrong?

[SJ]

Yesterday I butchered AND ate my 8 almost 9 month old NHR roo. He was in the roaster pan an hour after steel met neck. His meat was niether chewy, stringy, or tough. Why? Cooking methods i would say.

1 quartered chicken
1 can of beer
1 medium onion
1 TBS of tarragon
1 TBS of Garlic Salt
1 TBS of cracked black pepper

Cover. Place in a 280 degree (F) oven for 4-5hrs. Enjoy. (I sure did.)

LOW and SLOW thats the key.

 

[Bossroo]

Quote:
You got lucky and started to cook the bird just prior to rigor mortis setting in. The beer plus the low and slow cooking helps a lot. Once it sets in you will still be chewing.

 

[marquisella]

Quote:
You got lucky and started to cook the bird just prior to rigor mortis setting in. The beer plus the low and slow cooking helps a lot. Once it sets in you will still be chewing.

I cooked a 1.5 year old rooster, but let it rest for 4 days before cooking. It was fine. Letting the rigor mortis go away is the secret. I froze the others we processed. I will defrost them, and let them rest in the frige for 3 days before cooking.