NY chicken lover!!!!

[Chicken girl 15]

is that not just the cutest trio you've ever seen?

 

[Gramma Chick]

Gramma chick- I actually have a feeling my neighbors may have come in the night anc taken him. He was a noisy fella.

So sorry you have bad neighbors ...if you suspect them ..I would lock up the coop at night ..
If they take one ...they may take more ..
OH MAN - I Sound TOO Negative

But I am OVER protective when it comes to chickens .
it sort of seems like they did you a favor though

 

[boskelli1571]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

 

[cutipatooti]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
  The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

I'm still looking for recipes too. I did let my older rooster rest for at least 3 days sometimes up to 5 in the fridge then cooked them in the crock pot on low and they were melt in your mouth tender. They were over a year. I'm looking for recipes to do younger Roos in the oven. I'm not much into the saltiness of brines myself.

 

[Chicken girl 15]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
  The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

pressure cooker. Turns leather into yummy..

 

[Beer can]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
  The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

Don't remember my brine recipe off hand. Did you rinse it off after brining?

 

[Beer can]

Young birds that have just started crowing or pullets that ain't quite laying yet seem to be tender enough just with a couple day rest in the fridge. I never done that before, just froze or ate that day. Now I let them rest before freezing or cooking and they're fine roasted or grilled.
Old birds crock pots great cause you can see it. I over done a couple in the pressure cooker and ended up with mush soup with little bones through it :-(
I've got it now, 20 minutes and then shut her down and take the weight right off, 15 and leave the weight on till you can safely take it off might be OK, I just use a towel and pull it straight up quick then toss the towel over it just in case it spurts some DW doesn't like crap blowed all over :-D usually it's just steam though.

I like to debone the carcass, throw the carcass back in and pressure cook another 15-30 min, let it cool down, strain the stock, let it cool down in the fridge and take the hard fat off the top next day, re-add the meat and whatever carrots onions taters or egg noodles and best soup ever.

20min old bird fall off the bone tender. I skin the old one's pluck young one's.

 

[Gramma Chick]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

I dont have a recipe ....BUT 1/4 a cup = 4 tablespoons you could 1/2 the salt = 2 Tablespoons or 1/4 the salt =1 Tablespoon.
I a lot of times I add no salt to recipes ..but because it is a brine you have to add some

 

[Beer can]

Ok - here's a question for all you cooks out there. I culled 2 roosters and let them rest in the fridge for 36 hours. Then they got brined for a further 12 hours - they were delicious much to my surprise - except it was way too salty for me.
The brine recipe called for 3c. water; 2c ice cubes; 1/4c salt; 1/4c brown sugar some garlic and herbs of choice. Anyone have a less salty recipe I could try?

Here's the brine I use, one gallon of cold water 1/2 cup kosher or canning/pickling salt (not table salt, table salt is ground fine if you have to use it use half the amount) 2/3 cup brown sugar. Over night and rinse well. I make corned venison and venison pastrami, also must be rinsed well after curing in the brine (different recipe and have nitrates cure

. Gallon ziplock bags work great for brining, though my jersey giants don't fit, legs too big and long, have to put them in our water bath canner to brine and turn them. I've only done it a few times, and they were good, I would have to compare both brined and not brined together to really say if there is a difference. I'm convinced the most important thing is the resting period, I didn't say it above but I was never real fond of heritage breed chickens always thought they were tough and had to be crock potted or pressure cooked. I prefer them now and will never buy CX again. Everybody's experiences here on BYC can be beneficial to our process, glad I heard it and don't know why I didn't ever think of it or do it before, always 'age' venison, if not hung cause of temp I quarter them and put them in our extra fridge for a week before processing.
Another favorite way I do chickens on the grill, marinate them! Salimida's State Fair chicken sauce or even the spedie marinade is AWESOME! Lupo's second best... the vinegar breaks down the toughness, or even to save $$ marinade them in italian dressing, almost same thing and good also, I put them in a gallon ziplock bag if they fit to marinade.

 

[Beer can]

Greatest thing about the pressure cooker, I wish we used ours more, once it's up to temp and the weight starts dancing, you can shut down the heat to the lowest setting and it stays under ten lbs or whatever pressure, 250 degrees? You save so much energy, $$.