Pressure Cooking Old Hens/Roosters

[Maeschak]

Did you let them rest in fridge before pressure cooking or put the straight in the cooker?

Yes, but not for long (for their age). 24 hours, I believe. I was pretty shocked how tender the meat was from the chickens submerged in water. (I spatchcocked them and fit 6 in the pressure cooker at once. The meat fell off the bone). I won't hesitate to use that method again and just make soup with the meat and stock.

 

[Parront]

Yes, but not for long (for their age). 24 hours, I believe. I was pretty shocked how tender the meat was from the chickens submerged in water. (I spatchcocked them and fit 6 in the pressure cooker at once. The meat fell off the bone). I won't hesitate to use that method again and just make soup with the meat and stock.

I used to have an older 'frig in the garage where I kept chickens for as long as a week before I used them. (Mostly because the freezer was full -- LOL) I do think that time improved them, although that was not my intention.

 

[speedy2020]

Here is a photo of a small cut to tuck the legs in their place. This trick help when bake, grill, or pressure cook a whole chicken.

 

[Parront]

Here is a photo of a small cut to tuck the legs in their place. This trick help when bake, grill, or pressure cook a whole chicken.View attachment 1174539

That does look very classy when you roast a whole bird! Like a turkey. But personally, when I pressure cook a bird, I cut it into pieces so it cooks more evenly and faster! Nothing very beautiful pressure cooking around here! They are stew meat and taco meat!

 

[Krazyquilts]

Thanks so much everyone- I tried 20 minutes w just a bit of water. It was horrendously tough (which is ok, I'm mostly after stock).
Then I tried 20 minutes with the birds fully submerged in water and the meat came out so incredibly tender. Bland, but tender! I'll just use the meat for soups. Now, onto the stock!

Thanks again for the input-

Wow, good to know! I don't have a pressure cooker so I was planning on using my crockpot, but my parents have a pressure cooker, so maybe I'll put half the chicken in each and do a taste test ...

 

[Parront]

Just like in a crockpot, browning the meat first improves the flavor.

 

[speedy2020]

I know there is newbie with pressure cooker. Please don't fill the water more than 2/3 of the pot. Also, let the cooker sit for 30 minutes or until the safety mechanism release it pressure. It saves energy and prevent accident. Good Luck!

 

[ronott1]

Did you let them rest in fridge before pressure cooking or put the straight in the cooker?

If you cook them before rigger sets in they will be fine. You have to be fast though. That is how the old timers did it. They could kill, process and cook a chicken in less than 20 minutes.

 

[Pensmaster]

If you cook them before rigger sets in they will be fine. You have to be fast though. That is how the old timers did it. They could kill, process and cook a chicken in less than 20 minutes.

Was wondering how they did that. I’m pretty close to that time by skinning if they aren’t too old.

 

[ronott1]

I know there is newbie with pressure cooker. Please don't fill the water more than 2/3 of the pot. Also, let the cooker sit for 30 minutes or until the safety mechanism release it pressure. It saves energy and prevent accident. Good Luck!

To cook an old hen in a pressure cooker, you do not cover it with water. You put 1.5 to 2 cups in the bottom of the pressure cooker.

1. Rub the skin with olive oil or melted butter. sprinkle with season salt.
2. set in pressure cooker on a rack with the water in the bottom
3. bring to pressure and when under pressure, cook for 24 or so minutes.
4. Turn of pressure cooker and leave lid on for 10 minutes. Either release with valve or put under cold water(Can't use water with instantpot).

The old hen will be tender usually. If not, go back under pressure for 10 more minutes.

Remove meat from carcass and put bones back into pot with a couple of carrots, Celery, onion and or whatever veggies you like in broth. Add a bit of salt and water to half to two third of the cooker. Go back to high pressure for an hour.

You can then either use the broth in recipes or use it as a base for chicken and dumplings.

Meat can be used any way you like--enchiladas is always an option!