Letting chicken meat sit!

[Steve_of_sandspoultry]

We processed some Dark Cornish roo's last Sunday and we will age them until Thursday or Friday before freezing. We cut them up and put them in a large tupperware dish with a lid. We don't add any water just the meat. I don't like to brine. we don't use much salt at all anymore and brinning makes it way to salty for our taste.

Steve

 

[Bossroo]

When watching cooking shows on TV, one sees the chefs throw on salt, then more salt, then some more in everything that they cook to improve the flavor.

Well, it may improve the flavor , but it shortens one's life especially if one has higher blood pressure.

So take it with a grain of salt !

 

[blueskylen]

from my own experience raising cornish x for 4 years - the ones that i let rest in refrigeration for 3 days last year were the tenderest of any that i had raised in the previous years and not rested before freezing. i will definitely continue to let rest before freezing.

i am also considering trying it with some of our beef when we butcher this fall. see what the difference may be in a couple of the tougher cuts.