need help quick!!!

[lakeshorenc]

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

 

[lakeshorenc]

Never mind, I all ready did it. I just guesstamated.

 

[jaku]

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.

 

[cassie]

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.

 

[jaku]

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

 

[zephyrcreek]

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.