Processing Weekend - Any Good Links?

[NorthernHomestead]

We know how to dispatch/clean, and I know how to make a great broth, but I'm hoping someone has good links on how to cook the chicken so I can remove the meat from the bones to store for future use (canning/freezing/etc) where it isn't a rubbery, tough mess.

I've yet to have luck. I have a good electric pressure cooker if that helps the meat become fall-off-the-bone tender. I have electric turkey roasters that I use when processing my meat rabbits for future use storage.

My chickens are BYM, so they won't lend cornish cross style meat. We have too many roos coming to mating age and the hens aren't happy. A lot need to go. Any good, easy-to-follow recipe info would be great.

 

[Debbie292d]

I'll tag @Ridgerunner on this!

Here's a thread too that's got some helpful info.

 

[Ridgerunner]

We have too many roos coming to mating age and the hens aren't happy. A lot need to go. Any good, easy-to-follow recipe info would be great.

You are talking about cockerels, not mature roosters. Age makes a big difference in this. You are talking about cooking it for storage, not immediately for the table.

Before you cook them you need to age them to get past rigor mortis. After you kill them the meat will stiffen up making them so firm it can be hard to eat them. Different things affect how quickly this stage passes. You can store them in the refrigerator or in an ice chest. Keep them cold enough so that bacteria cannot multiply. When a joint moves freely when you wiggle it or the meat is "limber" it is ready. That can be one day or three days.

If you want to pressure can the meat I'll copy something from the Presto Pressure canning site. I'd trust this more than many other pressure canning guides on the web. It adjusts for elevation and gives processing times. This would apply to a chicken of any age or sex.

https://www.gopresto.com/content/s/canning-meat

I don't pressure cook chicken but you can get fall-off-the-bone meat that way. Then you could freeze or can.

You can make soups or stews but I don't have any good recipes for that. I can vegetable soup and add meat to it when warming it up but the processing time for pressure canning it is different if it has meat in it.

For cockerels up to 23 weeks old I bake them at 250 Fahrenheit if 2-1/2 to 3 hours to eat. You could freeze the meat. I use a baking pot with a tight lid, add cut up chicken, chopped celery and carrots, maybe garlic or onion, and herbs. Usually oregano and basil but others work. I do not add water. When it is finished the meat falls off of the bone and you should have a half cup to a cup of broth. I use a slotted spoon remove the meat it is so tender.

Another method is to use them for broth. Any age or sex will work. I use a crock pot. In addition to the regular breasts, wings, thighs, and drumsticks, I include the neck, back, heart, legs, and gizzard but you don't have to. I add the same flavorings as above and fill it with water. If you cook it on low for 8 hours it is enough but I cook it overnight, usually around 20 hours. When it is done strain off the liquid, de-fat it, and pressure can it. You'll have delicious broth.

While canning the broth, carefully pick the meat out. This takes time. You will have tender meat that can be used for tacos, chicken salad, or soups. I often make sandwiches for my lunch. What I don't eat fresh I freeze.

If you have any questions, just ask. Some of this can be time consuming but if you do it right you can get delicious results.