I processed two freedom rangers on Wednesday. They sat in brine for 24 hours and I fried the boneless breast Thursday. Fabulous!!! Today I oven fried the leg thigh quarters and was underwhelmed. The meat wasn't just chewy, it was almost unpleasantly firm. I think that it would have been okay in soup, but baked for half an hour just wasn't great. I've got a lot more. A LOT more. I'm thinking I should process them ASAP so they don't get tough. In the meantime, what should I do to these remaining three leg quarters? Peel off the breading and stew/soup? Something else?
It's called Fricassee. Brown them at a high heat on top of the stove. Then clap the lid on the skillet and put into a slow oven for a couple of hours.
