Ugh, tough chicken! I didn’t know to let the meat rest.

[Call_me_kaity]

Hi there,

I’m pretty disappointed in myself.

My husband and I butchered 5 roosters who were too much for our flock to handle. I thought I knew what to do. I had watched so many videos in preparation.

We did a swift kill, hung them to drain, then I boiled water, cleaned them, spatchcocked them and put them in to vacuum sealed bags and froze them. CLEARLY it was a big mistake to just freeze them right away.

I brought one out when I realized I should’ve left it sit. I let it thaw in the refrigerator and sit for almost two days. I baked it and it was so incredibly tough, we couldn’t eat it.

Does anyone have any solutions to help me to get these birds to soften up? Lesson learned, but now I’m in damage control mode.

I appreciate all the feedback I can get.

Thank you!

 

[3KillerBs]

I have been told that you can do the resting period after thawing -- letting it rest until the meat is loose.

How old were those boys?

After they hit sexual maturity they're never going to be tender like a Cornish X that was butchered at 8-10 weeks. However, by cooking them slowly in moist heat you can get a chewable texture and really amazing flavor.

 

[NatJ]

I baked it and it was so incredibly tough, we couldn’t eat it.
Does anyone have any solutions to help me to get these birds to soften up? Lesson learned, but now I’m in damage control mode.

One option for otherwise-hopeless tough chickens:

Cook in a crockpot, with water, until the meat is falling off the bones.
Pick all the meat off and chop it into small pieces, especially cutting the long fibers into really short ones.
Use the chopped meat and the broth to make chicken soup (or chicken pot pie, or any other dish that seems good.)

I've also read of people who grind the meat of tough chickens and make it into sausage, but I've never personally tried that.

 

[MysteryChicken]

We can ours in jars. Perfect for soup.


I wanna keep back a few roasters, but I have yet to convince my dad, since doesn't want a chicken, or two resting in the back of the fridge for a few days. For some reason he doesn't trust it.

 

[Call_me_kaity]

I have been told that you can do the resting period after thawing -- letting it rest until the meat is loose.

How old were those boys?

After they hit sexual maturity they're never going to be tender like a Cornish X that was butchered at 8-10 weeks. However, by cooking them slowly in moist heat you can get a chewable texture and really amazing flavor.

Thank you! I was hoping that someone would say that they can rest after thawing.

These guys were about 6 month old Black Australorps. So I was expecting somewhat tougher meat, but not so much that it’s like anti-appetizing

I think I might slow cook in a crockpot then can the meat for soups.

 

[U_Stormcrow]

Yes, you absolutely CAN rest post freeze with adequate results. I've done it many times, and none of my birds (ok, almost none) are under the 4 month mark. Some are older than a year at butcher.

Long slow moist heat methods work best. I use a crockpot with very little water, actually - just enough to keep the bird from sticking to the bottom. You can also use your rest period as you defrost the bird to impart flavors with a MILDLY acidic marinade based on yogurt or buttermilk, whose enzymes can also provide some tenderizing. Strongly acidic marinade (i.e. Cuban-style marinades like Mojo, or really any bitter orange, lime, or vinegar-based marinade) are all designed for quick treatment of thinly prepared meats and a rapid, high heat preparation (i.e. grilling). In a long soak, they will destroy cell walls, leaving a gritty, dry texture even worse than your just completed baking experience.

Crock the bird in little moisture, shred and/or slice, then incorporate strong flavors and fattiness to give the impression of greater tenderness. BarBQ sauce works well for this. Cream sauces (with lemon and capers? yum), Curries (see yogurt above), Doro Wat and highly spiced "chilis". Tacos, Etc...

Old birds also make great sausage (though their fat does not). If a sausage recipe is designed for pork, it will work well with old chicken.

 

[Call_me_kaity]

We can ours in jars. Perfect for soup.


I wanna keep back a few roasters, but I have yet to convince my dad, since doesn't want a chicken, or two resting in the back of the fridge for a few days. For some reason he doesn't trust it.

One option for otherwise-hopeless tough chickens:

Cook in a crockpot, with water, until the meat is falling off the bones.
Pick all the meat off and chop it into small pieces, especially cutting the long fibers into really short ones.
Use the chopped meat and the broth to make chicken soup (or chicken pot pie, or any other dish that seems good.)

I've also ready of people who grind the meat of tough chickens and make it into sausage, but I've never personally tried that.

Thank you so much! After reading the comments here I think I’m going to slow cook in a crockpot then can the meat for soups.

 

[U_Stormcrow]

also, "chicken salad" - the mayo base provides the needed fattiness, you can partially process in the food processor to chop up fibers, while the veggies provide texture.

...and of course make your own mayo with some of your farm fress eggs.

 

[MysteryChicken]

Thank you so much! After reading the comments here I think I’m going to slow cook in a crockpot then can the meat for soups.

We just cut up raw chicken into peices, & cook it right in the jar for storage. When we want soup, we just grab a jar, & add it to the pot. Nice thing about canned chicken, is you can add spices to it.

Makes a 6-8yr old chicken melt in your mouth, also has the best flavor.

 

[3KillerBs]

My cull cockerel this past winter made delicious chicken and gravy to put on waffles.