Question About Resting Meat and Times

Discussion in 'Meat Birds ETC' started by machoman, Nov 19, 2011.

  1. machoman

    machoman Chillin' With My Peeps

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    We processed our first cornish cross the other day and let it rest in the fridge for two days. The bird was 8 weeks old. We roasted it in the oven. It was tough as nails, like a rooster.

    I'm assuming 2 days isn't enough time. I've got another one in the fridge and it's been there for 3 days. I was going to prepare it tomorrow, but would really like to eat it today. Think we'll be okay?
     
  2. halo

    halo Got The Blues

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    Hmm...I dont know, that bird shouldnt have been tough. Now it wont be mushy like your normal store bought birds, but it shouldnt be tough as nails.
     
  3. Beekissed

    Beekissed True BYC Addict

    Ditto on Halo....I usually rest mine for 48 hours. My home raised broiler had more texture and more cling to the bone than store bought...but it also had more flavor. Not a bit tough, though.....excellent tenderness.
     
  4. WhiteMountainsRanch

    WhiteMountainsRanch Chillin' With My Peeps

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    I have the same problem. The birds I cook from my yard are extremely tough, even the young ones. I've tried resting for 1 day or 5 days, no difference. The one thing I HAVE noticed is that you need to cook it on much less heat for much less time. That does seem to help. Yard chickens sure are tougher to cook than store chickens!
     
  5. machoman

    machoman Chillin' With My Peeps

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    This just seems plain tough. We've processed older roosters and this was about how tough it was. We've also done younger birds that were very tender. It was stew meat, IMO.
     
  6. ChickcrazyCharlie

    ChickcrazyCharlie Chillin' With My Peeps

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    That is strange. I skin mine and grill them. I have never had one tough at 8 weeks. Older ones go in the pressure cooker.
     
  7. machoman

    machoman Chillin' With My Peeps

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    I did prepare the second one after letting it rest for three days it and was significantly better. So, we'll simply rest for 3-4 days and maybe brine. [​IMG]
     
  8. halo

    halo Got The Blues

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    Chickencharlie, Im planning on skinning some of mine next month. Do you cook them differently when they are skinned? How do they turn out grilled?
     
  9. Tracydr

    Tracydr Chillin' With My Peeps

    Quote:I've noticed a bit more toughness and cling to the bone, too. Much better when I marinate in kefir for a day or two but I still haven't gotten the roast bird that I'm working for. The time I went really low and slow I got it dried out.
     
  10. Tracydr

    Tracydr Chillin' With My Peeps

    Quote:I just thought of something. Mine were extremely stressed because I raised them through the summer in AZ. Haven't tried my fall batch, just processed my first yesterday, they've grown much bigger/faster. Maybe the toughness has to do with some sort of stress?
     

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