To kill a hen or to not kill a hen, that's the question...

[LaFleche]

I have yet to eat a decent one lol

Get a some La Flèche or French Marans. Their white skin is very thin and soft, their white meat is short-grained/short- textured and very tender.

My Amrocks have a more yellowish and tough skin and their drumsticks have darker meat.

 

[Poultrybonkers]

Get a some La Flèche or French Marans. Their white skin is very thin and soft, their white meat is short-grained/short- textured and very tender.

My Amrocks have a more yellowish and tough skin and their drumsticks have darker meat.

I have Wyandotte's that have white skin they taste best when young lol

 

[Mother of Chaos]

So, out of curiosity, how exactly do you cook them?

 

[ChickenShepherd_6116]

Update on the hen in question: One of my friends said she would take her to live out the rest of her days in my friends flock. Nothing is confirmed, but I hope it works out, that way my ISA Brown doesn't have to die... I will update again when the final decision is made!

 

[LaFleche]

So, out of curiosity, how exactly do you cook them?

Sorry for the late reply, I did not get any notifications.

Most importantly, I butcher them at night after their normal chicken routine day. No stress hormones to render the meat tough and leave a bitter taste. No starving them beforehand.

When I grab them from the roost at night they are in deep slumber already and usually are dead and gone without waking up.
I let them bleed out hanging them by their feet, then process and deep freeze.
Old birds will be cooked at low temperature for 1.5 -2 hours and their meat will be very tender and juicy.

 

[Mother of Chaos]

Sorry for the late reply, I did not get any notifications.

Most importantly, I butcher them at night after their normal chicken routine day. No stress hormones to render the meat tough and leave a bitter taste. No starving them beforehand.

When I grab them from the roost at night they are in deep slumber already and usually are dead and gone without waking up.
I let them bleed out hanging them by their feet, then process and deep freeze.
Old birds will be cooked at low temperature for 1.5 -2 hours and their meat will be very tender and juicy.

Thanks! I actually was mildly asking the poster who kept saying that older birds could never be tasty. lol

My fault for not using the Reply button, but I like knowing the process.