3 Chickens Tough and Stringy... help!

[dsqard]

I have not processed one of my birds yet but I have been doing a lot of reading up on it. One of the suggestions I read was to not cut the head off but to cut the jugular and let them bleed out since the brain will "tell" the heart to beat longer if still attached. I don't know if this is part of the problem since it seems like you were doing that when you processed the birds. Also, sounds like you might not have let them rest long enough before cooking? I am watching this thread so that I can learn what not to do when I do process my first bird. I hope you get this figured out.

 

[KatyTheChickenLady]

Quote:
First 2- yes CX, 9-12 weeks old, weighed about 8 pounds AFTER processing. TONS of fat on them. Were fed organic chick starter, day 1 to end.

Third one was DP, same as above but 20 weeks old. Weighed 4 pounds after. Some fat on him, I could see it, but nothing like the CX.

I butchered them myself. I "pithed" them then immediately cut the jugular. Takes about 3 minutes or so and they are gone. Cut off the head and let them drain, pluck and clean and immediately go into cold hose water bucket.

Wings and legs still a bit stiff on all three at time of cooking.

First one I had fried chicken.
Second one, chopped up breast in pasta.
Third one baked over potatoes and veggies.

Maybe the pithing isn't quick enough or something.... maybe next time I should try cone and cutting head off?

ok then, it's not the bird, your cooking method or your butcher method.
You just didn't let them rest long enough. If the wings are still stiff that means the muscles are still in rigor and that will make tough stringy chicken. I had one we could barely cut the meat off the bone, just because I was in a hurry. From my experience the bigger and older they are the longer they need to rest. I do mine for 3 days.

 

[WhiteMountainsRanch]

Good I will try letting the next ones rest longER and then if STILL tough I will try changing the way I butcher them.


Thank you!!!