Rubbery Chicken??

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by daeichler, Jan 13, 2009.

  1. daeichler

    daeichler Out Of The Brooder

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    Jun 28, 2008
    Hello! We raised some cornish rock cross birds this past fall...butchered them in early November...and have them stored in our deep freeze. I have made several of them by either roasting them or making them in a stew (actually, chicken paprikash). They taste a little rubbery, and I am wondering if there is a difference one needs to be mindful of when cooking backyard-raised birds instead of regular store-purchased birds.

    Any helpful suggestions would be appreciated!

    Thanks,

    David
     
  2. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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    Jun 14, 2008
    South Puget Sound
    You might want a mod to move this to the "Meat birds" section.

    How old were the birds when you processed them? They may have gotten too old.
     
  3. sussexgal

    sussexgal Chillin' With My Peeps

    The texture will be a bit different than store bought birds.... firmer - not something I would call rubbery tho.... the mantra is 'low and slow'. Roast at low heat so it cooks slower.....

    Unless your birds were very old, they should not be stringy and rubbery.
     
  4. daeichler

    daeichler Out Of The Brooder

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    Jun 28, 2008
    I, unfortunately, am allergic to chicken so I cannot actually describe its texture. My wife described it as rubbery and chewy - but 'stringy' was not an adjective she used. I'll try cooking the next one 'low and slow' and see if that makes any difference. The birds were 9 weeks old when processed, which I do not think was 'too old' -- but (given the breed) correct me if I am wrong!

    Thanks,

    David
     
  5. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    May 7, 2007
    Forks, Virginia
    The texture of a home grown bird is very different from the mushy meat of a commercially raised chicken.

    Home grown chickens need time to age, for the to relax and begin to soften.

    The chicken should be thawed and allowed to rest in the refrigerator 24 - 48 hours before cooking.

    They are even better is you brine them during their resting stage. A little salt, a little sugar, icey cold water, let them soak in the fridge 24 - 48 hours.

    They will be delicious.

    Their texture will change a little but it will not be the same as a commercial chicken that was salt and preservative injected and is at least a week old by the time it hits the grocer's meat case.

    Your 9 week old broilers should be fabulous.
     
  6. sussexgal

    sussexgal Chillin' With My Peeps

    Allergic to chicken! Ooooh.... you poor Dear!

    No... 9 weeks is not too old by any stretch of the imagination. [​IMG] Let us know how you make out on your next bird.

    The other trick of the trade is to let them 'age' before plopping them in the freezer. After processing and wrapping, refridgerate the chicken for a few days, then freeze. Some folks brine the carcasses while aging - I personally do not. Aging allows the carcass to 'relax'.


    Edited to add: Miss Prissy was telling you the same thing at the same time [​IMG]
     
    Last edited: Jan 14, 2009

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