Any advice on why my 18 week old roos tasted...rubbery

[shamn]

I had 3 of my 18 week old NHReds butchered/processed today. I roasted 2 of them in the oven, but they seemed kind of rubbery tasting to me, very chewy. They were smaller than the chicken you would buy in the grocery store, which I expected, but I thought they would be more tender and juicy since they were young. Is it that I prepared them wrong? I plan on making the leftovers into soup, hopefully can't go wrong there

 

[jewels621]

After the birds are processed they are generally rested in the refrigerator for about 3 days to let the rigor mortis dissipate. Place in a ziplock bag and refrigerate until the legs and wings feel very "loose". Some people brine during this time. Hope your next ones are better!

 

[redsoxs]

Jewels621 is right on the money! Give them a little time to come out of rigor and they'll tender right up!

 

[Hummingbird Hollow]

Also, keep in mind that whle 18 weeks may seem young, the chickens you purchase in the store are 8, maybe 9 weeks of age so already your roos are twice that age. I agree that a few days of "rest" is important for any aged bird, if you aren't happy with the texture after that, try a slow, moist cooking method like a crock pot or a fricasee. I've eaten mature roosters and hens cooked that way, and just like a fine pot roast, the flavor and texture are to die for.

 

[shamn]

Thanks everybody! I have one left in the fridge, think I'll keep it there for a few more days then. They were put on ice after being butchered, and I did notice that the legs stuck out straight. Hopefully the next one is better

 

[Lazy J Farms Feed & Hay]

Meat quality can be affected by the manner in which the animal is dispatched. If there is added stress at slaughter the animal produces hormones and metabolism products that do not allow the pH of the muscle to drop enough during the rigor process, this may caused toughness in the meat.

Jim

 

[Maggiesdad]

Don't even attempt to compare real chicken with supermarket chicken! Two totally different things. Awesome pdf here from the ALBC on how to work with heritage chicken meat.

We (family of 6) haven't bought store chicken in over a year and half now... even my kids notice the difference if we have chicken when we are out and about, or at friends. I'm glad we made the switch.