cooked a freshly culled bird...too tough, whats wrong and what to do?

Discussion in 'Meat Birds ETC' started by da-cajun-angla, Mar 24, 2009.

  1. da-cajun-angla

    da-cajun-angla Chillin' With My Peeps

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    Jan 22, 2008
    laplace,la
    do i have to refrigerate them for a few days or a week to let rigor set out? even after i boiled it for gumbo, it wa still tough as all ****. the birds were only about a yr old. any suggestions?
    thanks,
    shaun

    *edited word*
     
    Last edited by a moderator: Mar 25, 2009
  2. JessaLynn

    JessaLynn Chillin' With My Peeps

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    Aug 7, 2008
    Sandusky County,Ohio
    I was always told they need to be cooled over night in a cooler full of ice.
     
  3. dadof4

    dadof4 Chillin' With My Peeps

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    Aug 30, 2008
    mississippi
    At least refridgerate 24-48 hours. Give the meat time to age and loosen up.
     
  4. Buck Creek Chickens

    Buck Creek Chickens Have Incubator, Will Hatch

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    Nov 26, 2008
    Neenah, WI
    after cleaning did you chill as fast a you could in ice water, then the fridge for a min of 12 hrs, 24 is better
     
  5. bheila

    bheila Chillin' With My Peeps

    Feb 8, 2008
    Kent, Wa
    When they're that old I only use them for soup. Otherwise they're too tough.
     
  6. da-cajun-angla

    da-cajun-angla Chillin' With My Peeps

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    Jan 22, 2008
    laplace,la
    i put them in the cooler as fast as i had the 2nd bird done...bout 10 min or so. whats weird is when i talk to all my neighbors here in new orleans, they all told me that their parents would send them out to kill a chicken, and they would kill, clean, gut, and take the chicken to their mom that would cook it for the meal that night. thats what got me wonderin' why i have to let them sit. on the other hand, we kill wild hog and deer and put them in the walk in cooler or ice chest for atleast two weeks to let rigor set out. i dont see why chicken should be any different. now, 1 of the hens i culled, was a 3-4yr old hen...so i can see that. but the other is a lot younger. also the hens i culled originally were 9-11 months old, and were so tough, i stewed them 4 gumbo, and they were still too tough. didnt any1 who grew up in the era of killing and then cooking chickens cook them the same night? let me know.
    thanks 4 every1 who answers,
    shaun
     
  7. jaku

    jaku Chillin' With My Peeps

    Quote:Rigor is gone in any animal after about 12 hours- after that it's just about breaking down tissue. I think part of it is that we're used to the mushy, store bought chicken. Any home grown bird is going to be firmer than grocery store bird.
     
  8. exsia

    exsia Out Of The Brooder

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    Mar 3, 2009
    Damascus, Oregon
    didnt any1 who grew up in the era of killing and then cooking chickens cook them the same night? let me know.

    My parents always cook straight after killing. My mom believes it has more favor, but I think it's just what they're used to. I agree that the meat is tougher, but you get used to it. I end up eating less meat, so I guess it's a good thing [​IMG]
     
  9. becky3086

    becky3086 Crested Crazy

    Oct 14, 2008
    Thomson, GA
    9-11 month old chickens are going to be tough. Most people are saying to kill them at 18-20 weeks. They will still be firmer than any store bought though unless you are raising a broiler.
     
  10. scarter

    scarter Chillin' With My Peeps

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    Aug 22, 2008
    Roberts, WI
    We butchered all of our roosters and I can't stand to cook with them unless they are crock potted on low all day. It's the only way they are soft enough for us to eat.
     

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