Pressure Cooking Old Hens/Roosters

[ronott1]

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

I can process and pluck in 20 minutes. Of course I learned from My Mom when I was growing up. She was amazing! A real pioneer woman

 

[Pensmaster]

I can process and pluck in 20 minutes. Of course I learned from My Mom when I was growing up. She was amazing! A real pioneer woman

That’s awesome. Wish some experienced parents were still around to teach. Lost art for sure. My mom taught us kids to keep house but not the chicken plucking part. I’m sure my dad could have but it wasn’t necessary then.

 

[ronott1]

That’s awesome. Wish some experienced parents were still around to teach. Lost art for sure. My mom taught us kids to keep house but not the chicken plucking part. I’m sure my dad could have but it wasn’t necessary then.

Yep!
My Great Grandparents raised meat chickens in San Jose back before WW II. My Mom learned from them and made sure we knew how to do a lot of things like that.

 

[Pensmaster]

Yep!
My Great Grandparents raised meat chickens in San Jose back before WW II. My Mom learned from them and made sure we knew how to do a lot of things like that.

 

[speedy2020]

I tried to teach my kids how to butch a chicken, but no one interested. The young one refuse to eat home raise chicken. She refers buy already cooked one at Costco.

 

[ronott1]

I tried to teach my kids how to butch a chicken, but no one interested. The young one refuse to eat home raise chicken. She refers buy already cooked one at Costco.

I hope they get over that. The old hen is a very good taste. You know you have a good one when you see the yellow fat.

 

[Parront]

I hope they get over that. The old hen is a very good taste. You know you have a good one when you see the yellow fat.

More "Chicken" taste in your taco or enchilada from a little less meat. I like to let my cooker cool off naturally, it is still cooking while the pressure reduces.

 

[ronott1]

More "Chicken" taste in your taco or enchilada from a little less meat. I like to let my cooker cool off naturally, it is still cooking while the pressure reduces.

That usually takes a bit more than 10 minutes. Mine never goes to 15 minute. The 10 minutes does the extra cooking and lets the moisture stay in the meat.

The one thing that you absolutely let rest with the heat off is beans. They will pop if you release pressure too soon

 

[Parront]

That usually takes a bit more than 10 minutes. Mine never goes to 15 minute. The 10 minutes does the extra cooking and lets the moisture stay in the meat.

The one thing that you absolutely let rest with the heat off is beans. They will pop if you release pressure too soon

I have a small cooker, 4qt that cools pretty fast. I just start making the rest of dinner, its ready to open by the time the other food is ready. Probably 1/2 hr, though. A smaller cooker is better for the 2 old people here! The 8qt almost never gets used.

 

[ronott1]

I have a small cooker, 4qt that cools pretty fast. I just start making the rest of dinner, its ready to open by the time the other food is ready. Probably 1/2 hr, though. A smaller cooker is better for the 2 old people here! The 8qt almost never gets used.

I love pressure cooking. I have been using a 6qt instantpot lately. Tonight I am making marinara sauce in it. Fanastic taste in 30 minutes