Dog attacked one of my meaties,can I still eat him?

[kiwi-chookn]

yeah im acyually 12hrs or so ahead of you guys

 

[eKo_birdies]

Quote:
are you looking at the dates you both registered on? (kiwi in august and you in april of '09)

 

[m2wandc]

Probably has a very blond moment...

a friend and I were reading this post last night and she asked me the outcome and I said the poster hasn't replied yet and my friend laughed and asked when the post was written and yes the register date is the date I noticed...so I replied really hoping to hear how yummy the chicken was but when I replied I saw the april date on my post and thought hmmmmm that's odd, so I tried to delete my post, but apparently couldn't seem to do that...so I edited and mentioned my discoveries...and now with all of your help my blond moment has been proven ha, ha.....it IS register dates

Still very curious if all worked out well...

 

[kiwi-chookn]

8am sunday here at the moment.
Chook is waiting in the fridge for tonights dinner,ill let you all know how it tatsed

 

[Raiquee]

Quote:

 

[kiwi-chookn]

one more question guys.
He's been in a brine for almost 48hrs,is that long enough?
How should I cook him,he was around 11wks old,so Id say it shouldnt be a leather-boot cooking style.
I was wanting to roast him?

 

[dancingbear]

At 11 weeks, you should be able to cook him any way you want, though he could be a mite chewy, if fried. 48 hrs is plenty of time to rest the meat, the brine wasn't needed, (unless it didn't bleed out very well, either salt water or brine will soak the blood out, brine being stronger, watch you don't over-salt in cooking) but won't hurt anything either.

It should turn out tasty, however you cook it.

A side-note that may be of interest to you, especially if you cook any birds older than that one: Many people cook meat to 160F internal temp, and call it good. However, collagen, the material that makes up a good portion of connective tissues, begins to melt at 180 degrees. This is why, if a bird or other meat is tough or rubbery, longer cooking will generally get it nice and tender, as long as you don't let it dry out. When the collagen melts, the meat softens, and that's when it starts getting to the "fall-off-the-bone-tender" stage. The internal temp needs to get up to at least 180F and stay there awhile.

Anyway, let us know how he turns out, but I'm sure you'll like him, if you're any kind of cook at all. In case you're not, browse some recipes, and follow the directions!

Enjoy your dinner.

 

[kiwi-chookn]

At the moment he smells good.
Ill post back in an hour or so.
The bird was so big I had no room to roast some veg,so I boiled the spuds and beans.
One note,i noticed the meat while in the brine,had a slight cooked look to it,like raw fish cooked in lemon juice sort of thing?
Is that a concern?
Back after dinner!

 

[dancingbear]

Sometimes the meat looks funny when it's been soaking like that, it's just a little water-logged. Most of the excess water will cook out, it won't hurt anything. You might have a lot of broth/drippings in the pan, it'll make wonderful gravy, or you can just use the broth for dipping the meat. I skim the fat off, first, or most of it anyway. It's really good that way. Sounds like you're about to have a fine meal.

 

[kiwi-chookn]

tastes like chicken for sure

I really didnt want to waste him,poor bugger.
Man,its the biggest chook ive seen!
Thanks for everyones comments and replies

I noticed the meat has a slight colour to it,is that because I freerange them?
More active and there for more colour to the meat?