Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[Wax Myrtle]

Do you think the brahama will taste bad as they are 7 months old? Heck they only now got the rest of their feathers, I will assume you mean meaties right? Glad I am not waiting longer for them!

No, they should taste wonderful. They won't be tender enough to do well fried or grilled, but they will have amazing flavor. Personally, I would brine, then slow roast in a tightly covered roaster at about 250-275*F. Stick celery, quartered onions and apples in the cavity, rub the skin with soft butter and add about a cup of water or cider to the bottom of the roasting pan. After some hours of slow roasting, you can remove the meat and use it as you would any cooked chicken - in a salad, with gravy and mashed taters, in soup, tacos, etc. Save the skin, bones and "stuffing" and make broth, don't forget to add all the pan juices! Nom....

I have yet to pressure cook chicken - I don't have a normal sized cooker, just a big ole honking pressure canner, but it puts up my broth so nicely! I bet someone else here can tell you exactly how to pressure cook them to get both great meat and wonderful broth. I'm listening for their replies too!

 

[Sally Sunshine]

Quote:
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Jean, adding a grate to your model like the one above, would that help the "arms" or not?

 

[Sally Sunshine]

adding that website shows bagging and dipping in boiling water, so much cool info. plus I am just stupid LOL The bags are priced ok as much as I know! lol
But it would be cool to do this method sure would clean up the freezer! http://www.cornerstone-farm.com/equipment/poultry-packaging

 

[fisherlady]

The breast meat I filet from older birds I usually use when doing stir fry or other similar dishes that call for chunked chicken, it can also be marinated in sauce in the fridge after being chunked up and then quickly skillet cooked and it helps minimize toughening.
The chunked white meat can also be added back into soup after all the bone cooking is done.

If I do strip the breast meat off for use when the bird is fresh butchered I let it rest in the fridge for a couple of days in a zippy bag before we freezer pack it. We use a vaccuum sealer.

 

[Wax Myrtle]

Very useful for those who have heritage type birds headed for Camp Kenmore:

https://www.backyardchickens.com/t/...raditional-meats-from-historic-chicken-breeds

 

[Sally Sunshine]

Quote: But if I cook legs and rip them apart and cut them up for potpie and it cooks yet again I will be ok? We love our PA Dutch Pot pie and we have it a lot since we have a zillion eggs to make the dough!

 

[Wax Myrtle]

You know I am so guilty of not being able to fry chicken   DH mom is from Montgomery AL and she has yet to make it that I seen either!
I told her she aint no southerner!  I demand fried chicken, fried okra, and hush puppies and some of that spicy soup (whats it called with all seafood and stuff!)


I can cut chicken into strips dip in flour and egg and then bread crumbs and fry kids love that, but not the real chicken I order out!  and then there is that BBQ chicken that isn't wet on the outside with BBQ they use some sorta dry spices! anyone have recipes I would love one!

I gave up on ever expecting my fried chicken being anything like what the big franchises sell. They use pressure fryers, and boiling oil under pressure isn't something I'm fooling around with, even if I could find a pressure fryer. Lol You might be able to get the BBQ you want from your brahmas by roasting as I described in a post above, then carefully removing leg quarters, rubbing on a dry rub mixed with a little oil and searing them under the broiler...?

 

[Wax Myrtle]

But if I cook legs and rip them apart and cut them up for potpie and it cooks yet again I will be ok? We love our PA Dutch Pot pie and we have it a lot since we have a zillion eggs to make the dough!

Whether you mean PA pie squares like noodles, or the flaky pastry top or even the floating biscuit type, they all three are good. I even can my meat, after I slow cook it.

 

[fisherlady]

But if I cook legs and rip them apart and cut them up for potpie and it cooks yet again I will be ok? We love our PA Dutch Pot pie and we have it a lot since we have a zillion eggs to make the dough!

I have never done it that way, so hopefully someone who has can chime in... but I wouldn't hesitate to do the slow roasting method mentioned by Wax M and then strip the leg/thigh meat and use it in pot pie. The sauce/gravy of the pie would prevent any more drying and having the meat already cooked means you can set your cooking time/temps to the rest of the ingredients and not need to worry about if the chicken pieces are cooked through.

 

[ronott1]

Quote:
I pressure cooked a 7 month old delaware and it was very tasty!

Hour DH is correct--leave it whole, rest for two days and brine it. After that, braise, pressure cook or crock pot. You can also poach old ones and make enchiladas.