She was really tough

[dancingbear]

Quote:
Cooling/resting in salt water is brining.

I crock-pot cook my tough old birds until tender. Then I take the meat off the bones, chop it up, then put it in the casserole or whatever.

Marinating in buttermilk, after brining, helps a lot, too. I've done this with cut-up birds, it seems to reduce the time needed to get them tender in the crock-pot. Buttermilk adds a nice flavor, too. (I often use it with venison, too.) Not that you really need more flavor, the old birds taste great.

 

[Cuban Longtails]

Quote:
Cooling/resting in salt water is brining.

I crock-pot cook my tough old birds until tender. Then I take the meat off the bones, chop it up, then put it in the casserole or whatever.

Marinating in buttermilk, after brining, helps a lot, too. I've done this with cut-up birds, it seems to reduce the time needed to get them tender in the crock-pot. Buttermilk adds a nice flavor, too. (I often use it with venison, too.) Not that you really need more flavor, the old birds taste great.

Exactly!

 

[skeeter]

My grandma used to par boil old hens,then let them cool and dry off then roll in flour and fry,made them very tender

 

[MissPrissy]

It also works to put them in the pressure cooker for a little while then taking out the pieces and battering for frying.