tough meat

[urbanolive]

Quote:
Me too ! 4 in the freezer I've been afraid to cook. They are banties so I'll cook all of them at one time. Yesterday I went and bought my first crock pot !

 

[schmeeenme]

Can I ask a question? I ate my 1st hen last week and it was tough. I read several threads about letting the meat set for a few days and told my farm-raised Mom what I read. She said they would butcher a hen and eat it the same day and it wasnt tough. Anything changed since the 40's?

 

[LilyD]

Another idea that my Aunt came up with is to use the turkey bags to help make it more tender. Because with it sealed in a bag it stays moister while you roast it. She did it with a tough roo that she had in her freezer and it turned out amazing.

 

[wyoDreamer]

Can I ask a question? I ate my 1st hen last week and it was tough. I read several threads about letting the meat set for a few days and told my farm-raised Mom what I read. She said they would butcher a hen and eat it the same day and it wasnt tough. Anything changed since the 40's?

Back in the day, they would process a single bird or two, then imediately cook it.
I hear if you cook it soon enough, rigor doesn't have time to set in.

My friends grandma used to soak her chicken in buttermilk for a couple hours before cooking it, then she would massage the seasonings into the skin meat. I wonder if she was working the rigor out at the same time.