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

[da-cajun-angla]

Quote:
that is pretty cool stuff...thanks for going through the trouble of finding it.
shaun

 

[da-cajun-angla]

Quote:
its been in the brine since monday night. i think im gonna cook it tomorrow night, which'll make a lil over 4 days in brine and 2 days seasoned in a ziplock bag...so if 6, almost seven days with the brining and all doesnt do it, i tink' dat' cheekon's gonna be in da gumbo!...again...C'est si bon!

 

[da-cajun-angla]

im cooking one as im typing this. ill let yall know what happens...and darn i hope it works after being in a brine for a week. i stuffed the cavity with lemon grass, separated the skin from the meat and put real butter and garlic chives between that, rubbed the outside with fresh key lime and cayenne,onion powder,garlic powder,celery seed,fresh black pepper,white pepper, and fresh crushed garlic. if this isnt atleast mildly tender...in da' gumbo pot it goes!...C'est si Bon!
shaun

 

[yotetrapper]

I killed some year old roos last week. I killed one one day, and 9 a few days later. I boiled (yes boiled, not simmered) the first one, and it was like chewing toothpicks. So the others... I cut up and crockpotted for about 24 hours on low, and it was melt in your mouth tender. I made BBQ chicken sandwhiches with some, and cubed some up for using in casseroles, chicken noodles, ect. \\

Crockpot is the way to go for old birds!

 

[da-cajun-angla]

ok...i cooked 1 of the hens...she was about 2yrs old...and she was delicious! my 8yr old ate the thigh and leg and didnt want to eat anything else but the meat out of his whole plate which was homemade mashed potatoes with homemade pork gravy w/corn. it actually wasnt too tough! the flavor(of course) was great, but the fact we were able to eat the legs and thighs w/o stewing was unexpected. the breast was awesome also. so,, anyways, i let them sit 2 days w/ the outside seasoned in a ziplok bag for two days, then let them soak in brine(sugar,salt,worcestshire,lime) for 6-7 days on a 2yr old hen and i think it did the trick! it really is awesome! i knew there had to be a way of cooking older chickens. now, im going to cook the 3-1/2-4yr old hen tomorrow and ill let yall know what happens.
shaun

 

[dancingbear]

Quote:
Shaun, how did you cook this bird? I read your prep, on the previous post, and then here that you cooked it. Sounds yummy, but cooked how? I have some older roos, they came out nice and meaty, but because of the age of them, I was gonna crock-pot. It would be nice to have an alternative method. What temp, did you roast it, clay cooker, roasting bag, or what? I saved your descriptions, I want to try your way.

 

[Judy]

Just subscribed to this thread as I would also love to know the rest of the details!!!

 

[boxermom]

I have not raised my own birds yet, but have bought farm raised birds. I cook them on the stove w/ onion, carrot and celery to make a nice chicken stock. When the meat falls off the bone, I debone them and strain the stock. Then I can the meat and the stock. (or freeze the stock if I don't have enough to fill the pressure cooker. The meat is always tender (2 cookings) and flavorful. It is so nice to have meat ready to go when I haven't planned or have just finished a 12 hr work day and the last thing I want to do is cook supper! Chicken soup or salad is just a moment away. Can't wait to get more in the pantry...

 

[swampducks]

Quote:
Yup, that's what I do. Old birds get cooked low and slow. I would think boiling one would cook it way too fast to allow the fibers to break down.

 

[jonesgirl]

Remember Mr. Bobbitt was in cold field overnight and still reattached, the tissue is actually still viable for some time when chilled.

I'm sorry, that made me giggle...​