RIR

Discussion in 'Meat Birds ETC' started by rigagirl, Jun 13, 2009.

  1. rigagirl

    rigagirl Songster

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    Dec 28, 2008
    churchville ny
    last week we butchered 4 hens, i did what ever says on here let them rest 24 to 48 hrs. and i baked one tonight and it was tough. should i have not baked it? shake and bake maybe or just soup?
     
  2. Cyberous

    Cyberous Songster

    I say soup or pot pie.

    Not a good eats bird in my opinion [​IMG] but we should never waste either [​IMG]

    Don
     
  3. Davaroo

    Davaroo Poultry Crank

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    How old were they and had they been running freely prior to butchering?
     
  4. saddina

    saddina Internally Deranged

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    Desert, CA
    Baking is dry heat, something you won't want to do with a bird that's not brined, or marinated. How old was the hen, what diet and exercize did it get before processing, these can all effect taste.
     
  5. rigagirl

    rigagirl Songster

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    Dec 28, 2008
    churchville ny
    they are just over a yr old. it was late in the day when we go to them and i had they left in the run all day. so how about a pressure cooker.
     
  6. saddina

    saddina Internally Deranged

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    Hmm 3 left? taco meat, coq au vin or enchladas, or really anything where you boil it. Basically you wanna wet cook it. Soup or Pot pie is good too.
     
  7. wohneli

    wohneli Songster

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    If you can brine for 24 hours it will add a lot of moisture to the bird. Did you leave the skin on - it will help keep the bird moist.
    You can cook in a covered casserole dish to help keep some of the moisture in also.
     
  8. millerwb

    millerwb In the Brooder

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    Quote:I would think that a pressure cooker would keep it moist as well.
     

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