To brine or not to brine...rangers...

Discussion in 'Meat Birds ETC' started by moenmitz, Oct 13, 2008.

  1. moenmitz

    moenmitz Chillin' With My Peeps

    Apr 15, 2008
    Our Rangers have been free ranging 12 hours a day, and I don't want them to be tough. Do you recommend brining before roasting, and if so, how long, and what ratio of salt/ water?
  2. SandraMort

    SandraMort Chillin' With My Peeps

    Jul 7, 2008
    OK, so, how did you keep them from *leaving*? We lost 5 yesterday when they decided to head down the road.
  3. miss_jayne

    miss_jayne Lady_Jayne

    Jun 26, 2008
    Columbiaville, MI
    Quote:paging Uncle Hoot and Purple Chicken (aka Jell-o man)...
  4. blueskylen

    blueskylen Chillin' With My Peeps

    Mar 3, 2008
    i brined one of my red broilers last week, and while it was juicier than not brined, the recipe that I got online used several herbs and the flavor was a bit strong. I did like the juicyness, as they were small broilers and can be dry.
  5. moenmitz

    moenmitz Chillin' With My Peeps

    Apr 15, 2008
    Quote:Well, my Rangers are in a 2 acre pasture actually- woven wire fence and they are too fat to squeeze through, not that they have tried. Mine dont like to get real far from teh barn-that is where the feeder is and they dont get it until night! I clap my hands and 100 fatsos come a running to the door!
  6. dancingbear

    dancingbear Chillin' With My Peeps

    Aug 2, 2008
    South Central KY
    Quote:You didn't say how old they are. If they're standard butchering age, you shouldn't need to brine. If they're older, maybe so. I haven't raised rangers yet, so I'm just speaking of chickens in general. One of the other members who raise rangers can give you specifics about age.
  7. moenmitz

    moenmitz Chillin' With My Peeps

    Apr 15, 2008
    They will be 11 weeks, whihc is the standard for them, but I have hear some say that because they are allowed alot of exercise, that can make them tough if you do not brine them.
  8. al6517

    al6517 Real Men can Cook

    May 13, 2008
    If you must brine the ratio is 1 cup of salt to 1 gal water, disolve salt in warm water first cool then brine with ice in a cooler ( easiest way ).
  9. greyfields

    greyfields Overrun With Chickens

    Mar 15, 2007
    Washington State
    I've never brined. I have good chicken.

    Some people always brine. They have good chicken, too.
  10. moenmitz

    moenmitz Chillin' With My Peeps

    Apr 15, 2008
    Quote:Good to know. Thank you. [​IMG] I guess I am concerned because this is the first time I have done this, and I am worried the people who are buying these might not be pleased with them, and thus will notbe return customers. Probably needless worry, but I am hoping to cover all my bases. Greyfields, your Rangers get to run around quite a bit, correct? And you have not had an issue with them being tough?

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