SOOOOO disappointed!!!!!!!

[affacat]

You have to remember that meat purchased in the store is aged at least a couple days before it hits the shelves.

You just didn't age your birds, so the meat was a bit tough. That's all. No worries.

Just age the next few ones at least a day, some of us age for almost a week, before you cook and eat.

-Kim

Do you 'age' them before or after you butcher/prepare the meat? Like, if I butcher them for breast and legs, can I age those cuts in the fridge before freezing, or was I supposed to age before cutting them up?

 

[Ridgerunner]

Do you 'age' them before or after you butcher/prepare the meat? Like, if I butcher them for breast and legs, can I age those cuts in the fridge before freezing, or was I supposed to age before cutting them up?

Doesn't matter. You can cut them up either before or after.

 

[Penpal]

Agree with Future Chicken Man. Cook like game. Use a temp of 275, covered. I also slice carrots or potatoes for the bottom of the pan, place chicken on top. Add a little water. The potatoes keep the chicken out of the water, and keep the chicken from sticking to the bottom of the pan.