Processed our first bird yesterday. Need some advice. :(

[cubalaya]

He was 8 months. If I have these breeds when should I process them so that they won't be chewy and tough?

i never liked eating easter eggers and we processed ours before 6 months.some breeds are better than others. the birds we keep now; delawares and cubalayas have a better taste. we chill ours in salted water overnight and always freeze at least a day before eating.

 

[Arielle]

THis is the kind of stock I"m talking about !! Selected for eating not just a pretty face.

 

[Pullet Surprise]

Soak the bird in brine or milk before freezing ...it does wonders according to what I understand and there are plenty of threads on here where that is discussed. And yes, for most it does get easier, but not go away entirely. The act itself does not change, it's how you relate to the act that can change. Thank you brother chicken for the life you are about to give to feed me and my family. It helps.

 

[dandydoodle]

Did you let it sit 24 to 48 hrs in the refrigerator before cooking it?

No, does this make a difference. I cooked it that night for dinner. Should I let it sit next time?

 

[dandydoodle]

i never liked eating easter eggers and we processed ours before 6 months.some breeds are better than others. the birds we keep now; delawares and cubalayas have a better taste. we chill ours in salted water overnight and always freeze at least a day before eating.

I am confused. Do you have to freeze them before you can cook them. After processing how long should we wait before cooking him?

 

[dandydoodle]

So have any of you had personal experience with the breeds I listed? If so what did you think of them. I think they were all suppose to be dual purpose according to what I read. Well except for the Ameraucana I am not sure about that one. I am trying to make sure the breeds I buy are good for this purpose and I need to get my self a few more birds and I don't want to get the wrong kinds. Someone said Delawares were good, why do you think they are good?

 

[dandydoodle]

Soak the bird in brine or milk before freezing ...it does wonders according to what I understand and there are plenty of threads on here where that is discussed. And yes, for most it does get easier, but not go away entirely. The act itself does not change, it's how you relate to the act that can change. Thank you brother chicken for the life you are about to give to feed me and my family. It helps.

 

[Bogtown Chick]

Anyone else?

Just in my experience, the longer a bird has had chance to use it's "muscles" the tougher, chewier it will be. I'm limited on eating free range chicken and preparation as mine are layers. So this advice comes mainly from handling game meat. But anything you suspect that's had a good natural life running around a bit you might consider marinades with vinegars or buttermilk as they have acids that can help tenderize the meat. Letting the meat set int he fridge 24-48 hours is great advice allowing it to "age".

There is also some thought, that if this was your first, and of course I don't know how "Quick" the death was --hopefully so-- that adrenaline can spike in the bird and create "toughness in the meat".

I think with experience butchering gets easier, because it takes a bit to wrap your head around what you're doing on the first one. IMO and in my own personal experience. --I've only done one. Not looking forward to the next per se, but I think I would have an easier time of it, when it comes down to it. "Been there, done that" sort of deal, plus your technique will improve with each you do.

Good luck and wonderful information on other "meat-dual purpose" birds that I didn't know on here. Good stuff.

 

[Pullet Surprise]

Quote: Nope, you don't have to freeze them, but soak it in brine or milk in the fridge overnight before putting in the oven or crock pot. It should help. Some swear by buttermilk.

 

[TallChickMagnet]

Did you let it sit 24 to 48 hrs in the refrigerator before cooking it?

No, does this make a difference. I cooked it that night for dinner. Should I let it sit next time?

You have to let rigor mortis pass by... rigor mortis sets in within a few hours after a bird is killed and you do not want to eat a chicken in rigor mortis. It makes it tough and gamey. The solution? Wait 24-48 hours, or until the legs move freely.

Rigor mortis (Latin: rigor "stiffness", mortis "of death") is one of the recognizable signs of death, caused by chemical changes in the muscles after death, causing the limbs of the corpse to become stiff and difficult to move or manipulate.[

http://en.wikipedia.org/wiki/Rigor_mortis