Help! Tough, rubbery Chicken!

[abgarner0303]

We processed 17 cornish cross chickens yesterday at 12 weeks old (I realize the age may have contributed to the toughness also). Several we left whole and others we cut up. We grilled some leg quarters last night and they were extremely rubbery. After doing some research I realized this was my first mistake and that I should have left the meat to age 24-48 hours before freezing and/or eating. All of the chicken is already in the freezer. My question is, is there something that I can do to prevent the rest of the chicken I cook from being the same way? We grilled the leg quarters at about 350/400 degrees on a charcoal grill for about 40 minutes. I do know that crock pots or low and slow methods will help but will letting them rest in the fridge after thawing before cooking help if I wanted to grill them? Any other tips? I know that home-grown chicken will have a different texture than store bought but these were pretty tough!

 

[rjohns39]

Unfortunately, no. However, braising and then grilling to crisp the skin will definitely help. I made the same mistake with my second batch of CXs and my first batch of turkeys. For those frozen, low and slow will be the order of the day, that said and even though they might be a bit chewy, I'll bet its the best tasting chicken you've ever had. I can no longer order chicken out and enjoy it.

Also, a second tip for the next time you process. When I process I work in batches of 4 and 8. My scalder holds four birds and my plucker though it can do more, 4 seems to be the right number. After evisceration, the birds go into a cool (tap temp) pre-soak, when the first sink has four birds in it, we fill and start adding birds to the second sink. When the second sink is full, we start QA from the bottom of the first sink and then into the chill tank. This helps clean out the carcass and start the chilling process--but it also gives the bird a bit more time to relax prior to the chill. After the birds are chilled, we hold them below 40 degrees for at least 24 hours. Then bag and freeze them. Once the muscles relax you're good to go and you'll know when that happens.

 

[abgarner0303]

Dang it! My first batch last year was fine. :-( I am going to let them rest after dethawing and maybe that will help a little. Otherwise it will be low and slow! I kind of did the same thing, I would scald, pull the feathers, then let them sit in a cooler with ice until we did the rest of the cleaning. Each bird probably had at least 1-2 hours of rest before freezer. Just wish I would have let them rest longer! Won't make that mistake again!!! Thanks for the info!

 

[YdogsflY]

Thaw them out a day or two before you are going to cook them and let them rest in the fridge. That should help with the toughness (rigor mortis). The age is just fine as well. 12 week old chickens are not tough.

So give it a go again on the grill.

 

[abgarner0303]

Thaw them out a day or two before you are going to cook them and let them rest in the fridge. That should help with the toughness (rigor mortis). The age is just fine as well. 12 week old chickens are not tough.

So give it a go again on the grill.

I plan to do that! I hope it works! Thank you!

 

[Lazy Farmer]

I inject chicken broth into with a meat injector on our older birds. Then slow cook them indirectly. Pecan wood makes them sweet tasting.

 

[rjohns39]

I plan to do that! I hope it works! Thank you!

Let me know how it turns out. So far I've failed--but that doesn't mean you will.

 

[firstlight]

if you brine/marinate your meat 24 hrs before you should always be g2g. If think you have a tough bird because of no rest it's worth taking out tendons where you can- they are extra tough.

 

[Lazy Farmer]

Sorry about hubby with the beer and his crazy video style but here is or should I say was an old hen that stopped laying. So she had to go! Replaced by a young hen.
She lived a good life! Then a good meal..

My husband can't make a normal video for some reason! Maybe it's the beer..

 

[Nekatlla]

i butchered 2 roosters about 12 weeks old a month ago put them in the oven 3 hours after getting done, toughest bird I've ever eaten. Had me scared to death about the 50 red broilers were doing this weekend, but did the last rooster last tuesday and forced myself to let it rest in the fridge for about 38 hours. Absolutely delicious.....
I really didn't think the whole resting thing could actually make that big of a difference but I will never not rest fresh butchered birds ever again.

I've also heard if you rest after thawing it will be better. I'd wait two days after thawing and give it a shot if that doesn't work then onto low and slow.
Good luck!