Harvesting my 18 month old hens

Discussion in 'Meat Birds ETC' started by mcdez, Nov 9, 2015.

  1. mcdez

    mcdez New Egg

    7
    0
    9
    Feb 20, 2014
    Hi all!

    Just wanted to get some insight on butchering my 6 hens for food. They are 18 months old- if I let them sit for a couple of days would they be at all tasty? Is this going to be a ground chicken and stock thing only? Thanks for the input!
     
  2. Pork Pie Ken

    Pork Pie Ken Monkey Business Premium Member

    28,678
    14,803
    616
    Jan 30, 2015
    Africa - near the equator
    The day before culling, do not allow access to food (but water, of course). Some people let the meat rest for a couple of days or so in the fridge, others make brine and leave them for roughly the same time. If you use a slow-cooker the meat should be relatively tender - the taste makes up for any toughness in my opinion. Stewing is the only way forward for chickens of that age i would suggest.

    CT
     
    1 person likes this.
  3. donrae

    donrae Hopelessly Addicted Premium Member

    31,452
    3,532
    538
    Jun 18, 2010
    Southern Oregon
    [​IMG]

    It's been a long time since I've butchered a layer, but low and slow is going to be the way to go. They usually have a lot more fat than a cockerel, so you might want to render some of that out also. If I recall correctly, I just pressure cooked my hens the same as I do the cockerels and they came out great. Pull the meat and use for recipes calling for cooked chicken--enchiladas, casseroles, etc.
     
    1 person likes this.

BackYard Chickens is proudly sponsored by