How do dual birds taste?

[chdmom]

So... we got some dual purpose birds. The intent is that they will lay eggs for us for a few years and then butcher them but I’m curious... how does their meat taste? Is it noticeably different than a meat chicken?

 

[Morrigan]

It tastes like chicken.

Sorry, couldn't resist. But, basically it is true. Birds get more flavor and texture -- more tough -- as they get older and more exercise. But they all taste good, and they all taste like chicken. However, preparation has to be adjusted to account for their age and fact that they get more texture as they age.

Linking a really good article discussing this if you are interested. http://www.albc-usa.org/documents/cookingwheritagechicken.pdf

 

[chdmom]

Thank you!

 

[Ridgerunner]

You are talking about what we call "spent hens". The older they get the fewer eggs they lay so many of us replace them on a regular basis. We have different systems for that. But that's not your question.

As a chicken ages two basic things happen, they gain texture and flavor. Females much slower than males but it still happens. When their hormones hit in puberty the males flavor and texture changes really accelerate but you're talking hens. Hens never get as strong-flavored as males but texture and flavor do change. The flavor in a spent hen will be different than the flavor of the chicken you buy at the store because of this age difference. Some people like that but some don't. We all have our individual tastes. How you use herbs and spices when cooking it can make a difference too.

Texture will be the biggest difference and eliminates certain ways of cooking it. You can pressure cook them and they turn out tender, but a hot dry heat generally makes them tough. so no frying or grilling. I would not roast them either. Baking at a very low temperature for a long time can work as long as the pan has a tight lid, you don't want the moisture to go away. Crock pots set on low work well. You can simmer it in water but never bring it to a full boil if you make stews or soup. They make tremendous broth plus you can pick the meat and have great cooked chicken for chicken salads, soups, tacos, or stew.

Rigor mortis starts to set up after you butcher them. If you cook them before rigor sets up you'll be OK but you don't have a lot of time. If rigor sets up they will be tough as shoe leather. So it's pretty common to age the chicken in the fridge or an ice chest for a couple of days until rigor passes. If the meat or a joint feels stiff rigor has not passed so it needs to age longer.

Some people like to brine theirs. That's where they soak them in a salty solution, usually when aging. You'll get a salty flavor if you brine but that's not the purpose of brining. You can add salt at any time. Brining causes the meat to retain moisture. If you are frying or grilling that can be important but the way you will cook it (a wet method) I don't think you need to brine.

The other thing is marinade. That's where you use an acidic solution as a tenderizer. Most marinades have a wine or vinegar base. The marinade breaks down fiber, the stronger the acid and the longer it works the more fiber it breaks down. If you marinade a young bird too long you can turn it mushy but several recipes like Coq au Vin for older chickens rely on marinades to tenderize the meat. You can certainly add flavor with marinades too. I generally do not use marinades on my spent hens because of the way I cook them but in some recipes they are essential.

You will notice a difference in flavor with spent hens but the biggest challenge is managing the texture.

 

[RUNuts]

Taste different? No, but it will be stronger flavored than the grocery store 8 week old CX.

Texture different? Most assuredly. See Ridgerunner's explanation about rigor mortis and proper meat handling and aging. There are several discussions on this if you care to search.

Cheers!

 

[FortCluck]

I would suggest letting them rest for up to 5 days after you process them because that helps make them less tough. It's all in the way you cook them. The older the bird, the tougher they will be unless they are cooked properly. You can prevent it though by using things like the instant pot that will really make them less tough and more tender. Usually birds that are older are called "Stew Pot Birds" because they are more tender that way.

 

[3KillerBs]

Retired laying hens make the best chicken and broth possible. One retired layer with her giblets and her feet barely covered with water cooked overnight in a crockpot on low or all day on the back of the stove at a bare simmer gives you a broth so rich in gelatin that you can actually cut it in cubes when it's chilled.

I recommend adding onions, carrots, celery, and a bay leaf to the simmer. Or, you can use a clove or two of garlic, a generous dash of soy sauce, and a slice of fresh ginger for an Asian flavor.

Once I have chicken and broth I may make dumplings, I may make chicken and rice, I may make soup, I may make chicken and gravy, ....

 

[Rooster G]

Process 8 week old Bielefelder roosters. Best chicken ever! Let rest in fridge for 3 days.