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The meat has to have time to relax and naturally tenderize. Brining or soaking in buttermilk also helps to tenderize.
The chickens in the store are at least a week or more old if they are fresh, never frozen. They have also been injected with sodium and other solutions to plump the meat and make them 'juicey and tender'.
Home raised meat doesn't have the same mushy texture as commercial chickens.
Miss P how do you soak them with buttermilk do you just use enough to cover them.
The meat has to have time to relax and naturally tenderize. Brining or soaking in buttermilk also helps to tenderize.
The chickens in the store are at least a week or more old if they are fresh, never frozen. They have also been injected with sodium and other solutions to plump the meat and make them 'juicey and tender'.
Home raised meat doesn't have the same mushy texture as commercial chickens.
Miss P how do you soak them with buttermilk do you just use enough to cover them.
