just finished processing my three roosters, WOW 11 pounds dressed

[trunkman]

Two of the roos were about 6 pounds, the big one was 11 pounds, dressed!! I notice the skin is kinda thick and seems dry, not at all like store bought, is this normal or will it soften up? should I soak them in brine before I freeze them? I'm cooking the big one tomorrow, I'm going to soak it overnight and throw em in a crock in the morning till the meat falls off the bone, I hope.
Any suggestions anyone?

 

[Sir Birdaholic]

That crock pot will soften them up. Freeze the other 2 & cook them the same way.
Are you sure it wasn't 2 roos & a turk?

 

[Mahonri]

My mother soaked our chicken in buttermilk in the fridge for 12 to 24 hours.

 

[dancingbear]

Quote:
Pretty cool! What breed(s) are they? How old?

My older birds tend to have tough skin, but it will soften up in the crock pot. Brining them is a good idea, too. You can add a little buttermilk to the water you add to the crock pot, it will help tenderize the meat. But it'll get tender in the crock anyway, it just happens faster with the buttermilk. I've done it both ways. If I add buttermilk, I make it deep enough to come halfway up the chicken, and turn in every couple of hours so all sides get a good soak in the B-milk. The milk will separate when heated, but that's ok, it won't hurt a thing.