Scalded too hot! Is there any way to salvage it?

[mirandalola]

I put my freshly killed chicken in a pot of scald water that was about 190 Fahrenheit. I didn't think it would make much difference, but the bird stiffened quite a bit and the feathers never would all slide out like butter. Obviously I started cooking it.... Does anyone know if there's anything I can do to salvage the meat?


Probably this bird is just going to get buried under a fruit tree, but I'll know what to do next time! (Or I'll know to never let there be a next time!)

 

[Poultry parent]

i'm pretty sure that you're supposed to scald chickens at about 120, to check how its going you pull a wing feather as they are the hardest to get out

 

[donrae]

I think I'd skin it and cook it right away. Do you have a pressure cooker? I've used that on freshly butchered birds (no resting period) and the meat has been fine, even on year plus roosters.

I say skin, as you mentioned difficulty plucking. If you did manage to get it decently plucked, no need to skin.

I've had water a bit too hot and wound up with torn skin, but that's about it. It will be interesting to see how he comes out.