meat chickens

Discussion in 'Managing Your Flock' started by Sheriodi, Sep 20, 2014.

  1. Sheriodi

    Sheriodi New Egg

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    Sep 1, 2013
    Broken Arrow, Oklahoma
    Does anyone know of a commercial processor/butcher in Oklahoma that can take care of my older hens that dont lay? around the Broken Arrow/Tulsa area


    If these birds are over 3 or 4 years old will their meat be very tough?
    Also,do I need to have them checked out for hidden sicknesses before we would consume them? like internal parasites?
     
  2. tracecom

    tracecom Chillin' With My Peeps

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    Jan 16, 2010
    This is not the answer to the question you asked, but it might help. Owners of Mexican restaurants (not large chains) sometimes buy older hens and roosters of all ages.
     
  3. bobbi-j

    bobbi-j Chicken Obsessed

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    Mar 15, 2010
    On the MN prairie.
    The meat will be tough. The best way to cook it is low, slow and with plenty of moisture. At least that's what I've heard. My favorite thing to do with them is to pressure can them. It tenderizes the meat nicely, and is so handy to have on hand! I have about a dozen 2 1/2 year old layers and a couple of spare cockerels that are slated for the butcher block this fall. I can't wait! It's been way too long since I've had canned chicken on hand!

    ETA - I've never worried about "hidden parasites". They would be in the intestines and not in the meat, anyway. If we open one up that smells funky or the meat looks "off", we do not eat them.
     
    Last edited: Sep 20, 2014
    1 person likes this.

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