Just Processed

Discussion in 'Meat Birds ETC' started by tim1970, Jun 16, 2008.

  1. tim1970

    tim1970 Out Of The Brooder

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    Aug 23, 2007
    I just got back from the processor and have several whole and half birds in my 2 refrigerators. I wanted to get everyone's opinion on how long I should wait to cook one, and also is it okay to freeze them today, or should I keep them in the refrigerator for a couple of days.

    The birds I had processed are 8 week old cornish X.


    Thanks

    Tim
     
  2. dangerouschicken

    dangerouschicken Will Barter For Coffee

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    EAT AND FREEZE NOW! YUMMY! [​IMG]
     
  3. greyfields

    greyfields Overrun With Chickens

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    Cook one now. I'd refrigerate for 48 hours prior to freezing, though. From what I have read, the consensus is that a 48 hour rest prior to freezing is best. However, it's not like the ones I froze immediately were bad either. [​IMG]
     
  4. tim1970

    tim1970 Out Of The Brooder

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    Aug 23, 2007
    Quick question....

    When I was cleaning and bagging this morning, I noticed the skin felt real leathery, as opposed to the fatty slick skin you get on supermarket birds. Is this normal? Should I have done something different after they were processed? When I left the processor I put them all in a cooler with ice water for the ride home.

    Tim
     
  5. greyfields

    greyfields Overrun With Chickens

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    hmmm, i've never seen leathery. Possilby the scald water was too hot and they were cooked a bit?
     
  6. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    The skin does tighten up when they are on ice.

    Cook one and tell us how darn good it is!

    I love the chickens we grew out and froze.

    I do brine mine for 24 hours before cooking but I don't wait to put them in the freezer.
     
  7. LoneCowboy

    LoneCowboy Chillin' With My Peeps

    Aug 26, 2007
    Longmont, CO
    Miss P, why do you brine them? How do you brine them? Oh, and do you have a good recipe for roast chicken?
     
  8. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    It helps to age the meat and make it tender. Salt and water to cover, leave to sit for 24 hours or at the least over night in the fridge.

    Chicken, roasting pan, 350 - 375 degree oven.

    Rub all over with salt, pepper, garlic and butter or a Mrs. dash type seasoning you like. Fill the cavity with garlic, onions and lemons all chopped up in a jumble.

    Roast until done - the leg bones show the meat pulling away.

    Let rest for at least 15 min before serving.
     
  9. greyfields

    greyfields Overrun With Chickens

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    Quote:This is true of all meat from your oven and the thing I see people screw up most. REST YOUR MEAT BEFORE CARVING!

    Argh!
     
  10. SewingDiva

    SewingDiva Chillin' With My Peeps

    Quote:This is true of all meat from your oven and the thing I see people screw up most. REST YOUR MEAT BEFORE CARVING!

    Grilled meat too.

    ~Phyllis
     

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