Our meat birds, after butchering, are tough and dry

[Elke Beck]

Yes, but them into a freezer bag or something in the refrig for 3 days after kill, then freeze. We did that, but still the meat was tough, maybe because they were 10 wks old, to old for tenderness.

I don't go by time, I go by when the leg will move without moving the entire chicken. Some take longer than others to relax, and I think the older they are the longer it takes.

 

[Mehjr10]

Yes, but them into a freezer bag or something in the refrig for 3 days after kill, then freeze. We did that, but still the meat was tough, maybe because they were 10 wks old, to old for tenderness.

I don't bag mine until they are ready to go in a freezer. I use meat lug or tubs to put them in so that they can get air to them in the while they are in the refrigerator.

As mentioned above you want the all loose and limber, so the days could be shorter or longer.

 

[cjpines]

I don't bag mine until they are ready to go in a freezer. I use meat lug or tubs to put them in so that they can get air to them in the while they are in the refrigerator.

As mentioned above you want the all loose and limber, so the days could be shorter or longer.

Oh, no bags. We were told to do it that way. I guess 3 days wasn't enough time to rest them and wriggle their legs.

They were large birds and we had to cut them in half to vacuum bag them up before freezing. I roasted one in the oven for almost 2hrs, temp didn't get to 160 until then. It was tough so I put it into the slow cooker for 7 hrs. Well, still chewy and dry even thou I had chicken stock to base it. Any suggestions what to do with the rest in the freezer?

 

[Mehjr10]

The DW put our extra roosters in a crockpot on high still frozen when she leaves to go to work and when we get home they are tender, some of those are 1 year old that I killed with my CX's.

You may try letting it sit for a couple of days in the frig after it thaws and see if it loosen up some.. let a little air in the bag.

If you do not have the frig space to rest all those birds you can also ice them in a cooler for those day, keep the water drained off and add more ice.

 

[cjpines]

The DW put our extra roosters in a crockpot on high still frozen when she leaves to go to work and when we get home they are tender, some of those are 1 year old that I killed with my CX's.

You may try letting it sit for a couple of days in the frig after it thaws and see if it loosen up some.. let a little air in the bag.

If you do not have the frig space to rest all those birds you can also ice them in a cooler for those day, keep the water drained off and add more ice.

Okay, I'll let them sit in the refrig after thawing with a little air and see what happens. Tks.

 

[wigs]

The first time we did meat birds we had cornish cross. We let them grow for 12 weeks. These birds were 9 pounds dressed. We let them rest 2 days before piecing them out and freezing. The breast was good but the rest was tough. The skin was so thick it was gross. The legs and thighs were chewy and I didn't enjoy them. I found that letting them soak in a brine for 24 hours after I thawed them made a huge difference making them more juicy and tender.

This year we butchered at 8 weeks, 2 days rest and every part is tender and delishes and the skin is perfect for eating.
The yellow of the skin comes off with a little rubbing. I use a soft bristled brush and it comes off in a thin layer.
I like the 'wiggle the leg' for resting period. Gonna try that! Perhaps 2 days wasn't enough for the first batch.

Wigs

 

[Elke Beck]

Try a pressure cooker for 1-1/2 to 2 hours.

 

[Elke Beck]

After re-reading your posts, I think a big part of the problem was not resting long enough, but also you cooked the chicken twice. Reheating meat always runs the risk of drying it out and making it stringy.

For the next try, put the chicken in the slow cooker and let it go on low for 8 to 10 hours. Let us know what happens.

 

[LindaB220]

Yeah mine are ten weeks now. I just waited too long I think. *sigh*

Roast them low and slow. Put in a covered pan with 1 cup of water. 275 for 2.5 hrs. They should be delish. I add potatoes, onions garlic to mine. Wow.

 

[cjpines]

The first time we did meat birds we had cornish cross. We let them grow for 12 weeks. These birds were 9 pounds dressed. We let them rest 2 days before piecing them out and freezing. The breast was good but the rest was tough. The skin was so thick it was gross. The legs and thighs were chewy and I didn't enjoy them. I found that letting them soak in a brine for 24 hours after I thawed them made a huge difference making them more juicy and tender.

This year we butchered at 8 weeks, 2 days rest and every part is tender and delishes and the skin is perfect for eating.
The yellow of the skin comes off with a little rubbing. I use a soft bristled brush and it comes off in a thin layer.
I like the 'wiggle the leg' for resting period. Gonna try that! Perhaps 2 days wasn't enough for the first batch.

Wigs

Okay, the weeks make a difference. Thank you, I'll try the brine and next time I will let them rest for much longer time making sure they don't get to 10 wks. Ha! Live and learn.