Im a believer

[halo]

For the past couple of weeks Ive been putting my Cornish X in the freezer. I just skinned them, parted them out, and put either white meat in a bag, or quarters in a bag. I had one bird left over that I did on Sunday, so rather than freeze it, I baked it. Full breast, 2 quarters, seasoned with poultry seasoning, and baked at 325 for 2 hours. Oh my goodness. They turned out so tender, and the broth was wonderful. I didnt even think there would be that much, since I skinned them, but there was. Such a good flavor to the meat, now I realize how tasteless the store bought chicken was.

I took all the meat off, and put it in a bowl, for chicken quesadillas.

It was so worth getting these birds and raising them. I really can't believe the difference. I will definitely do it again in the fall.

 

[krcote]

We did our first 50 Freedom Rangers and left the skin on, but we feel the same way as you do!

 

[tigercreek]

I did a 9 1/2 pound rooster recently the traditional way - plucked and roasted whole. Great flavor, but not very tender. It was under cooked though. I have been reading about resting in the refridge for a few days because of rigormortis. Did/do you rest after processing and if so, how long? .....stan

 

[Smiles-N-Sunshine]

Oh, yes - PLEASE let them rest in the fridge for at least 24 hours! I lightly cover the carcass(es) with wax paper, and leave it alone for two to three days, then rinse well and cook or freeze.

Just my opinion, but I prefer to cook big ol' roos like that with moist heat (soups, stews, and chili). The crock pot is your friend!

 

[halo]

I let mine sit in the fridge for 48 before putting in the freezer.

 

[CluckyJay]

Can't wait for slaughter day.

 

[krcote]

We ended up resting ours for 6 days before freezing, longer than intended but the oversized roosters turned out perfectly! We experimented the night of processing and roasted up a fresh bird that hadn't been rested, very tough. Rested = tender!

 

[Azriel]

I've been resting mine for 3 days before they go in the freezer, then another day when I take them out to cook. So much better than store bought.