Blue Laced Red Wyandotte THREAD!

[ki4got]

Quote:
another reason for the brine and resting is to allow the meat to tenderize before cooking... freshly butchered, the muscles still have rigor but resting (and brine helps) will allow some of that tough fiber to break down before cooking to allow for a tenderer meal.

some people add different seasonings to their brine solutions to add flavor to the meat as well. I like to let them age at least a week in the fridge before cooking.

 

[delisha]

Quote: Heritage breeds are not like store chicken. We actually let out birds out of a small cage and even some of us let them walk around on green grass. Leg muscles and breast muscles are actually developed and have flavor and texture instead of mush. The older the bird the longer it should be *rested* after butchering. My older males I rest in ice salt water or applejuice for 4-5 days before cooking. My 10-12 week olds I rest and ice bath for 2 days. If i am doing cornish hens at 6 week or younger I rest for 12 hours. each age group has its own muscle development and needs to be butchered or soaked or rested it own special way.
6-8 weeks you can fry or bake on a lower temp and have tender juicy chicken
8-12 week you need to low temp bake with moisture and make special preperation to keep the breast meat from drying out before leg meat is done. You can cover the breast to help.
12-24 weeks you need to low slow roast with moisture for longer time. 160 degrees for a few hours ..I like to soak the chicken in milk over night before baking.
Some slow cookers low temps are too hot for older birds and can dry them out and can make them fiber string..ugh..make sure you use low temps for long times. Cooking in the oven at 280 degrees for 3 hours using two cups of applejuice and water for a 5 lb bird makes a tasty tender bird. The stock left in the pan will make the best soups you have ever made. My mouth is watering.
http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

 

[LuvinBlueBirds]

another reason for the brine and resting is to allow the meat to tenderize before cooking...  freshly butchered, the muscles still have rigor but resting (and brine helps) will allow some of that tough fiber to break down before cooking to allow for a tenderer meal.

some people add different seasonings to their brine solutions to add flavor to the meat as well.  I like to let them age at least a week in the fridge before cooking.

A brine and a marinade can perform a tenderizing action on the protein. Meat can get more tender because the acid on the marinade breaks down the fibers. Aging also makes the meat more tender by an enzymatic reaction.


Chickenhill, yes guilty as charged. Chef in a steakhouse!

Secretly I want to get some Breese and then Capon them.....to see if it is the best chicken in the world like they say. Of course I am not in France...like having Wyagu beef here instead of Japan.

 

[Farmer Viola]

whoa I never thought of it as a brine but that's exactly what it is! going to start adding more than just salt...

Also @Chickenhill, do you rest your meat for 24-48hrs before you cook (rigor mortis)?

 

[Farmer Viola]

I eat my birds and Wyandottes have really good flavor profiles. I do butcher some of them really young. My line is nice and chunky and I can get some nice fat chicks. I ferment my feed and give them a large portion of meat proteins. I use a scale. 3-5lb I butcher. I soak them 24 hours in ice water and salt to let them rest before storage.


I love the color on this bird...that is perfect slate blue..

ahh thank you! Scale, great idea, will definitely go that route.

Haha, my gold laced always tries for my head or shoulders if I don't give her some direction. If I catch her positioning herself and point to my arm or leg she will jump to those places instead. She also loves to bite at my hair

hah that's awesome! I will have to start trying to train them like that. right now they just fly up there like it's the best place in the word(????)

 

[LuvinBlueBirds]

Well stated! I use all of these methods! They also work with tough cuts of beef. Low and slow is the mantra. Quick cooking allows the muscle fibers to tighten up ..ie tough to eat. Slow cooking over time allows the muscle fibers to relax.

Heritage breeds are not like store chicken. We actually let out birds out of a small cage and even some of us let them walk around on green grass. Leg muscles and breast muscles are actually developed and have flavor and texture instead of mush. The older the bird the longer it should be *rested* after butchering. My older males I rest in ice salt water or applejuice for 4-5 days before cooking. My 10-12 week olds I rest and ice bath for 2 days. If i am doing cornish hens at 6 week or younger I rest for 12 hours. each age group has its own muscle development and needs to be butchered or soaked or rested it own special way.
6-8 weeks you can fry or bake on a lower temp and have tender juicy chicken
8-12 week you need to low temp bake with moisture and make special preperation to keep the breast meat from drying out before leg meat is done. You can cover the breast to help.
12-24 weeks you need to low slow roast with moisture for longer time. 160 degrees for a few hours ..I like to soak the chicken in milk over night before baking.
Some slow cookers low temps are too hot for older birds and can dry them out and can make them fiber string..ugh..make sure you use low temps for long times. Cooking in the oven at 280 degrees for 3 hours using two cups of applejuice and water for a 5 lb bird makes a tasty tender bird. The stock left in the pan will make the best soups you have ever made. My mouth is watering.
http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

 

[DMRippy]

I brine my turkey's for the holidays..... equal amounts of sugar and Kosher salt. I use fruit juices (cranberry and orange usually) some herbs to taste. Usually brine for 3-4 days... the more the better.

My son keeps asking me "WHY IS YOUR TURKEY ALWAYS SO JUICY AND NOBODY ELSE CAN DO THAT?" ......

Very tasty too.

I don't butcher birds. I can't grow out too many extra roos. Wish I could. I would LOVE to have fresh chicken. ONE DAY.... when the world is free of predators......

 

[crazyfeathers]

Question, sorry to interrupt. Is there a chicken called "laced"? I am aware silver's and blue/red, my brother was going to purchase one laced bird for 30$. Too rich for my blood. Anyways have any of you heard of just a laced? Thanks for your time.

 

[Chickenhill]

another reason for the brine and resting is to allow the meat to tenderize before cooking... freshly butchered, the muscles still have rigor but resting (and brine helps) will allow some of that tough fiber to break down before cooking to allow for a tenderer meal.

some people add different seasonings to their brine solutions to add flavor to the meat as well. I like to let them age at least a week in the fridge before cooking.

Heritage breeds are not like store chicken. We actually let out birds out of a small cage and even some of us let them walk around on green grass. Leg muscles and breast muscles are actually developed and have flavor and texture instead of mush. The older the bird the longer it should be *rested* after butchering. My older males I rest in ice salt water or applejuice for 4-5 days before cooking. My 10-12 week olds I rest and ice bath for 2 days. If i am doing cornish hens at 6 week or younger I rest for 12 hours. each age group has its own muscle development and needs to be butchered or soaked or rested it own special way.
6-8 weeks you can fry or bake on a lower temp and have tender juicy chicken
8-12 week you need to low temp bake with moisture and make special preperation to keep the breast meat from drying out before leg meat is done. You can cover the breast to help.
12-24 weeks you need to low slow roast with moisture for longer time. 160 degrees for a few hours ..I like to soak the chicken in milk over night before baking.
Some slow cookers low temps are too hot for older birds and can dry them out and can make them fiber string..ugh..make sure you use low temps for long times. Cooking in the oven at 280 degrees for 3 hours using two cups of applejuice and water for a 5 lb bird makes a tasty tender bird. The stock left in the pan will make the best soups you have ever made. My mouth is watering.
http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

A brine and a marinade can perform a tenderizing action on the protein. Meat can get more tender because the acid on the marinade breaks down the fibers. Aging also makes the meat more tender by an enzymatic reaction.


Chickenhill, yes guilty as charged. Chef in a steakhouse!

Secretly I want to get some Breese and then Capon them.....to see if it is the best chicken in the world like they say. Of course I am not in France...like having Wyagu beef here instead of Japan.

All good to know stuff, thanks so much. So, go thru the procedure for us. After the chicken is culled and plucked then what? How much ice water? How to pack in brine. Pictures?

MMM Wyagu is yummy. Bet you have tons of great recipes.

As buff as our chickens are they would be soaking for weeks lol

 

[delisha]

Question, sorry to interrupt. Is there a chicken called "laced"? I am aware silver's and blue/red, my brother was going to purchase one laced bird for 30$. Too rich for my blood. Anyways have any of you heard of just a laced? Thanks for your time.

There are many breeds of birds that are *laced*. I have not heard of a breed called *laced*. Laced usually refers to the color pattern on the feather.

Quote: Lets talk about old males..This is a 14lb 3 year old Orpington..I used a 5 gallon cooler.
rinsed and placed the bird inside the cooler. Cover with ice and add...(1/2 cup kosher salt and 1 cup of brown sugar and 1 cup apple juice cooked on the stove to dissolve the sugar and salt). I just added ice every day and kept the bird covered in liquid for 5 days.
Baked with 1/2 apple juice and 1/2 cup water 300 for 3 hours. 325 for one hour 400 for 15 minutes to brown the skin.
I use glass for old birds. I do not want to reflect more heat.