Aging old hens for tenderness !!!!!IT WORKED!!!!!Post 9

[dancingbear]

Ok, that makes sense, to hang them for drainage. I don't understand though, why not to scald the hen after aging is completed, to make plucking easier? Especially if you plan to cook it right away?

Do you have any idea what temp your hen was cooking at? My smoker has a gauge on it, I don't know if yours does. Our meats usually smoke at about 200-250F. How long was she cooked?

Thanks for all the great info!

 

[PaulaJoAnne]

Quote:
If you dip an aged bird, the skin will not be able to hold up to the plucking.
They do not pluck super easy, but its still not super hard either.

Our smoker will go up to 500 degrees, I did mine at about 350.

 

[dancingbear]

Quote:
If you dip an aged bird, the skin will not be able to hold up to the plucking.
They do not pluck super easy, but its still not super hard either.

Our smoker will go up to 500 degrees, I did mine at about 350.

Thanks! How long did you cook the hen?

 

[PaulaJoAnne]

Quote:
If you dip an aged bird, the skin will not be able to hold up to the plucking.
They do not pluck super easy, but its still not super hard either.

Our smoker will go up to 500 degrees, I did mine at about 350.

Thanks! How long did you cook the hen?

You know, I did not track the time......its no different then cooking any other chicken in the oven I'm thinking.
I use a probe to check the temp in the thigh and breast.

 

[becky3086]

Interesting post. I like people who try new things, never know what you might find out.