If my roo gets butchered..

[Chickenheadmate]

I just did my first butchering here on the farm Saturday. I processed 1 gander, 2 ducks, and 2 roosters. I will be eating rooster tomorrow for dinner. This will be my first meat from yard to table. The process was not as difficult as l had expected it to be except for plucking the gander and the ducks. I will be using duck wax next time. l am hoping that the roo is tasty. It ate well for a 8 months.

Let us know what you think

 

[wyoDreamer]

Remember to cook low and slow so it has time to tenderize as it cooks. At 8 months, my roosters were a little tough, but not bad, I think my Mom boiled it a bit before I told her to "simmer not boil".

 

[Maeschak]

Definitely do NOT let it boil! Very low simmer only. When chicken gets to the boiling temperature the meat fibers curl up and tighten (tough meat)... and they will never relax again no matter how long you cook it. If this happens just chop up the meat into very tiny bits or grind it. The taste, however, will always be good!

 

[aart]

Not sure I buy the 'not boiling'.
I pressure cook all my old layer hens, meat is toothsome but chewable.
Last ones I let the cleaned carcasses rest in fridge for 4-5 days,
was the most tender layer meat I've ever eaten, nice enough for a sandwich.
Long resting/aging might help meat texture....
....not resting carcass at all will NOT help meat texture.
Have only cooked 1 of the 4 tho, maybe she was just 'tender'.

 

[Maeschak]

Well good thing I'm not selling!

 

[Maeschak]

(Pressure cooking works great- will make that chicken wonderfully tender. Boiling an older chicken will make it tough.)

 

[aart]

(Pressure cooking works great- will make that chicken wonderfully tender. Boiling an older chicken will make it tough.)

Does not pressure cooking employ boiling or even higher temps?

 

[Maeschak]

Does not pressure cooking employ boiling or even higher temps?

No, pressure cooking should not involve boiling. But pressure cooking DOES involve temperatures higher than cooking. (250 degrees if you do it right- without boiling).

 

[aart]

No, pressure cooking should not involve boiling. But pressure cooking DOES involve temperatures higher than cooking. (250 degrees if you do it right- without boiling).

Huh. Have no idea what the temp is in there, just know it works great in much less time. Always figured it had to boil to build pressure then turned way down(to just above 'simmer') to maintain that pressure, but guess that's not the same as boiling for hours on end in an 'open' pot.

 

[123RedBeard]

Under pressure ... water has a higher boiling point ... just like higher elevation, atmospheric pressure cause water to have differing boiling temp ...

Cars for instance have a pressurized cooling system ... the radiator cap is usually set to hold 15 psi ... this allows over 212 degrees without boiling ... "anti-freeze" (coolant) also increases the boiling point chemically ...

https://www.google.com/url?sa=i&sou...aw3YFzC62XO8zAftxO0lNuKk&ust=1543102582959484