Rest when processing

[aart]

I’ve got a
Bunch of Roos that need to go to freezer camp.

Layer breeds?
How old are they?
I rest cleaned carcasses before freezing...at least 48 hours for the 14-16 weeks olds, 3-4 days for anything older. It makes a huge difference in meat toughness.

 

[dpenning]

Layer breeds?
How old are they?
I rest cleaned carcasses before freezing...at least 48 hours for the 14-16 weeks olds, 3-4 days for anything older. It makes a huge difference in meat toughness.

There are 5 layers that are 12 weeks old, they were packing peanuts when my ducks shipped, and then i'm sure some from my Easter HAL are boys, I just haven't figured out how many yet. They are integrated with the main flock so I will probably do the packing peanuts first even though they are younger just because I know they are boys and are in a separate pen. I will rest them before I freeze them and brine while thawing. That all makes sense to me. I may actually try to pluck a couple for rotisserie, so far i've been lazy and skinned everything I've processed.

 

[DellaMyDarling]

Getting ready to help neighbor with meat birds in exchange for remedying my egg eating hen problem.
Won't bother freezing her, will let rest and cook up. Sounds like I should rest in the fridge 3 days in a brine?
Brine recipe?
I presume this is all for a roasted bird...

 

[aart]

I slaughter cockerels at 13-16 weeks, before they start causing chaos and while still tender enough to grill for that crispy skinned deliciousness. Not much meat but the grilled bones make for some excellent stock. Anything older than that I pressure cook until meat is done and is saved aside then a couple more hours to get that bone broth.

 

[Mosey2003]

Getting ready to help neighbor with meat birds in exchange for remedying my egg eating hen problem.
Won't bother freezing her, will let rest and cook up. Sounds like I should rest in the fridge 3 days in a brine?
Brine recipe?
I presume this is all for a roasted bird...

I don't know if I'd necessarily brine the whole 3 days. An older/fully mature hen, I'd rest at least 3 days, maybe 4, and brine for a full 24 hours.

There are lots of brine recipes out there, Google it and look at a few and see what you like. You can do just kosher salt and water, or salt and sugar and water, or either of those plus things like peppercorns and lemon slices, etc. Lots of options.

 

[Rietta]

When we do our domestic rabbits we brine for 8 hours and rest 24 then freeze. The very first time we did them we froze right away. The difference between brined and rest over just frozen is amazing. Brined and rested is SO MUCH BETTER.

 

[dpenning]

Getting ready to help neighbor with meat birds in exchange for remedying my egg eating hen problem.
Won't bother freezing her, will let rest and cook up. Sounds like I should rest in the fridge 3 days in a brine?
Brine recipe?
I presume this is all for a roasted bird...

Others have responded but I only brine for 8 hours or so, any longer than that and the bird is too salty.

 

[BigBlueHen53]

There are 5 layers that are 12 weeks old, they were packing peanuts when my ducks shipped, and then i'm sure some from my Easter HAL are boys, I just haven't figured out how many yet. They are integrated with the main flock so I will probably do the packing peanuts first even though they are younger just because I know they are boys and are in a separate pen. I will rest them before I freeze them and brine while thawing. That all makes sense to me. I may actually try to pluck a couple for rotisserie, so far i've been lazy and skinned everything I've processed.

What do you mean, "packing peanuts"?

 

[aart]

What do you mean, "packing peanuts"?

Extra chicks used to fill shipping box for warmth, they are almost always males.


I've never brined a bird...they do that commercially to add water weight.

 

[BigBlueHen53]

Extra chicks used to fill shipping box for warmth, they are almost always males.


I've never brined a bird...they do that commercially to add water weight.

Ah... packing peanuts, I see, thanks.
As for the brining, I'll have to try that at least once to see if that improves flavor and/or texture in a young bird. It might be useful in an old one... The cockerels we processed this spring were already delicious when we took the advice to rest them a few days!