Granny's gone and done it again

[BigBlueHen53]

Yup. Why?

Because if you let the meat set in the fridge for three or four days, it will be tenderer and tastier. You want to let rigor mortis pass and the muscle fibers relax.

 

[The-White-Elephant]

Because if you let the meat set in the fridge for three or four days, it will be tenderer and tastier. You want to let rigor mortis pass and the muscle fibers relax.

Yeah... He was one TOUGH rooster.

 

[BigBlueHen53]

How did you cook him? And how old was he?

 

[The-White-Elephant]

How did you cook him? And how old was he?

We ended up pressure cooking him. He was about 2 years old.

 

[BigBlueHen53]

Hm. I need a pressure cooker. Thinking about an Instant Pot. But yeah, at two years old ... I usually make broth out of them at that age, cooking them over night and chopping the meat up super fine for the dogs. I mix it with brown rice (no salt), nutritional yeast and coconut oil, make it into one-inch meatballs and flash-freeze them. Gracie gets one with her breakfast every morning (thawed), and has been bouncing around like a dog half her age! But the broth is amazing, I use it to make dumpling soup or chicken veggie soup, etc.

 

[BigBlueHen53]

I ordered some Cornish hens, to arrive next week (day olds). They will be ready for the freezer at 8 weeks.

 

[The-White-Elephant]

I ordered some Cornish hens, to arrive next week (day olds). They will be ready for the freezer at 8 weeks.

Hmm...those are good.

 

[BigBlueHen53]

Have you had them?

 

[The-White-Elephant]

Have you had them?

I did, about 3 years ago.

 

[The-White-Elephant]

I did, about 3 years ago.

They eat 24/7