Freezer Time! Strong Rooster Taste?

[PortageGirl]

I always thought the texture was different, but flavour not too different.

I've always soaked all my chicken in salt water prior to cooking just like my mama taught me,

overnight is good, at least an hour if short on time is ok though.

A neighbor swears by soaking in buttermilk overnight, always before frying, and even before roasting/stewing too, rinsing buttermilk off if roasting. That seems kind of a waste to me, but I thought I'd pass the idea on. If anyone has cows and extra buttermilk and tries it, maybe they can share if it works or not.

 

[tackyrama]

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They were brined for 2 days before freezing. I just wondering if my DW didn't do such a good job of cleaning and left gall or kidney or something inside that would ave affected the taste.

 

[dancingbear]

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The gall bladder is attached to the liver. It's a tiny little balloon-looking thing, full of dark green fluid. Most people don't remove the kidney tissue, it's there in supermarket birds, and often, so are the testes. (two very tiny, not much bigger than a grain of rice, white-to-cream-colored, bean-shaped things attached to the inside of the lower back portion. In a more mature bird, they're much larger.) I remove it before cooking because I don't care for it, but most people don't remove it, or don't even notice it at all.

I doubt if your DW left anything she shouldn't have. Did you look inside the bird to see? Maybe you should clean the next one, and see if it's any different. Did the two of you have a book, or follow a tutorial of some sort, to help you? It could be you just aren't used to the flavor of a real, home-grown bird.

 

[tackyrama]

She's a farm girl and a old hand at cleaning chickens. She says she didn't leave anything she shouldn't have. We've done this before but this is the first time I've noticed a peculiar taste. I'm thinking it's cuz we waited too long to butcher the roos. Seems like thats what most BYC'ers are saying.