need help quick!!!

Discussion in 'Meat Birds ETC' started by lakeshorenc, Aug 8, 2009.

  1. lakeshorenc

    lakeshorenc Songster

    241
    4
    121
    Jan 14, 2009
    Lake Waccamaw NC
    OK, well we just did it and it wasn't to bad. Butchered 5 of the first chickens that I hatched. They were 18 weeks old. I read somewhere about letting them sit in the fridge in salt water, I think 2 days? Is this right and how much salt do I put in the water? Thanks, I'm cleaning them up a little more now. We decided to skin them instead of pluck. Any help will be appreciated!!! Theresa
     
  2. lakeshorenc

    lakeshorenc Songster

    241
    4
    121
    Jan 14, 2009
    Lake Waccamaw NC
    [​IMG] [​IMG] [​IMG] Never mind, I all ready did it. I just guesstamated.[​IMG]
     
  3. jaku

    jaku Songster

    Yeah, I just dump it in until it feels right. I think I use about 1/2 can of salt, but I cool my birds in a 40 gallon plastic barrel. I don't leave my birds in the salted water for two days- usually about 24 hours, then package them, keeping them in the fridge another 24, but that's just me.
     
  4. cassie

    cassie Crowing

    5,475
    1,330
    371
    Mar 19, 2009
    I just loosely cover mine and put them in the fridge for a day or two before cooking or freezing. I hate salty meat. I don't know if brining makes them salty but I have never felt the need to try it.
     
  5. jaku

    jaku Songster

    Quote:Brining, yes, salted ice water for cooling, no.
     
  6. zephyrcreek

    zephyrcreek Songster

    584
    3
    131
    Feb 18, 2009
    Yale, Michigan
    I use salted ice water, not brining. I only add a small amount of salt in each layer as I add birds and ice. My birds are not salty as we are a VERY low salt family.
     

BackYard Chickens is proudly sponsored by: