This is the 2nd time I got cornish cross chickens. The 1st time I bought 3 chickens and was able to process 2 of them roughly 10-12 weeks old. I bought them from a friend that buys chickens at an auction. He told me they were possbiley 4weeks old. I went on-line and read different ways of processing chickens.
After I killed the bird, I dunked it hot water ( 170ish degrees) for few seconds, then dunked in ice cold water, then I pulled the feathers of. I then starting gutting a bird while the other one was in clean ice water. After they were all clean, I placed them in 2 gallon bags and placed them in a cooler fill with ice water and for 24 hours. The next day we ate one by baking it. It was good, but the legs were tough. The next day, I ate some of the left overs and the meat was tougher. The 2nd chicken was tougher as well, I think It may have been the roo. I feed them layer feed 16%, crack corn and they free ranged with rest of my chickens.
I picked up 10 cornish cross for $30. I don't know their age, but they are fully feathered. They were feed organically ( corn and grass). I want to find out way I can enjoy my meaties. I know store bought chickens are very tender and I will never get anything like that because they never "free range". Please give examples of what has worked. I'm here to learn just like everyone esle. Thanks
After I killed the bird, I dunked it hot water ( 170ish degrees) for few seconds, then dunked in ice cold water, then I pulled the feathers of. I then starting gutting a bird while the other one was in clean ice water. After they were all clean, I placed them in 2 gallon bags and placed them in a cooler fill with ice water and for 24 hours. The next day we ate one by baking it. It was good, but the legs were tough. The next day, I ate some of the left overs and the meat was tougher. The 2nd chicken was tougher as well, I think It may have been the roo. I feed them layer feed 16%, crack corn and they free ranged with rest of my chickens.
I picked up 10 cornish cross for $30. I don't know their age, but they are fully feathered. They were feed organically ( corn and grass). I want to find out way I can enjoy my meaties. I know store bought chickens are very tender and I will never get anything like that because they never "free range". Please give examples of what has worked. I'm here to learn just like everyone esle. Thanks
Your scald water is a bit hot. I don't know if that has anything to do with the toughness, but you only need 145-150. I assume the cold water dip is for your comfort when hand plucking. I didn't cold water dip either, but then I have a WhizBang plucker so I don't have to handle a hot bird. You may be able to hand pluck without discomfort if you turn the scald temp down. 
