Cornish Chicken Beginner

[Solsalia]

We bought 4 Cornish chickens around march 8th, we lost one two weeks later the 2nd one 4 weeks later. The other two did awesome. Today we processed the two last ones that are HUGE. Now we understand the 6 week mark as they are tough already. Still nice meat but a bit tough. I heard you can pressure cook them to soften them up when they are tough. Mistakes made and a great learning experience. It was hard at first to do the butchering process. They loved to be scratched on the chest. I know.. no attachments but they were fun to have. We didn't name them however!!! well they were named Chicken Nugget, Chicken Strips, Chicken Cordon Bleu... The kids understood what they were for. I think its very important to understand where your food comes from instead of a grocery store, plus you knew what went into them.

Might do some more here soon for round 2, we will try 4/5 again.

 

[Coralietg]

We bought 4 Cornish chickens around 3/8th, we lost one two weeks later the 2nd one 4 weeks later. The other two did awesome. Today we processed the two last ones that are HUGE. Now we understand the 6 week mark as they are tough already. Still nice meat but a bit tough. I heard you can pressure cook them to soften them up when they are tough. Mistakes made and a great learning experience. It was hard at first as the butchering process of something that became so excited when you brought them their food... and loved to be scratched on the chest. I know.. no attachments but they were fun to have. We didn't name them however!!! well they were name Chicken Nugget, Chicken Strips, Chicken Cordon Bleu... The kids understood what they were for. I think its very important to understand where your food comes from instead of a grocery store, plus you knew what went into them.

Might do some more here soon for round 2, we will try 4/5 again.

Did you butcher AND cook them today? If so, that is why they are tough. You need to let them rest, or age, in the fridge for 24+ hours to let rigor mortis pass out. We ate one last week that was 6 1/2 weeks old, left him to rest in the fridge for 72 hours, and he tasted awesome.

Cornish Cross will still be tender up past 10 weeks usually, if not longer. They are still "babies".

 

[LindaB220]

We bought 4 Cornish chickens around 3/8th, we lost one two weeks later the 2nd one 4 weeks later. The other two did awesome. Today we processed the two last ones that are HUGE. Now we understand the 6 week mark as they are tough already. Still nice meat but a bit tough. I heard you can pressure cook them to soften them up when they are tough. Mistakes made and a great learning experience. It was hard at first as the butchering process of something that became so excited when you brought them their food... and loved to be scratched on the chest. I know.. no attachments but they were fun to have. We didn't name them however!!! well they were name Chicken Nugget, Chicken Strips, Chicken Cordon Bleu... The kids understood what they were for. I think its very important to understand where your food comes from instead of a grocery store, plus you knew what went into them.

Might do some more here soon for round 2, we will try 4/5 again.

Glad to have you. This is a common mistake most newbies do. Now you know. Time to get some more?

 

[chefchick]

You can't beat home- raised CX. Another mistake I made the last time we butchered was to cut some of the chickens up into pieces the day they were butchered. I rested them 2 days with the whole ones, but the meat wasn't the same on the parts...it was kind of chewy. So, make sure you rest the whole carcass to let the rigor pass, then cut them up for the freezer. I'm not sure why it would make a difference, but it did.

 

[LindaB220]

You can't beat home- raised CX. Another mistake I made the last time we butchered was to cut some of the chickens up into pieces the day they were butchered. I rested them 2 days with the whole ones, but the meat wasn't the same on the parts...it was kind of chewy. So, make sure you rest the whole carcass to let the rigor pass, then cut them up for the freezer. I'm not sure why it would make a difference, but it did.

Well this is good to know.

 

[Solsalia]

Thanks for all the responses!! With summer now almost completely here it's going to be easier.

 

[JessicaThistle]

Wow! My husband and I have been discussing doing a round of Cornish X the last couple of day. These tips are awesome and I would have never known. I would have messed up a whole bunch of chicken without this info. Thank you!