Quote:
Why do you wait three days?
The meat has to be allowed for rigor to pass. It took us about 2 years to figure out why our meat was tough. All flesh goes through rigor after death. From what I understand, so by allowing the chicken to rest in the refrigerator for 2 to 3 days after the kill, the meat becomes very tender. I use most of my chicken be-boned. I do miss not having a whole bird with it's skin on for roasting. I have a recipe that I picked up from America's Test Kitchen for Chicken Diablo. The whole bird has the back bone cut out and the bird is flattened. I then stuff under the skin with oil infused herbs. The bird is then slow roasted on the BBQ. I still haven't figured out away to do this without the skin on the bird. So I am going to need to borrow CL's chicken plucker next spring. I want between 6 and 8 whole birds with the skin on. But the rest are going to be skinned and de-boned like we have been doing.
The first year I didn't de-bone any of the meat. I regretted that quickly. When I use frozen chicken I needed it cut into pieces for the most part. I do know though if you are roasting chicken that the skin and bones make a big difference in flavor. I have been cutting up the hearts and liver to feed to the mean meat eating beasties in the fish tank.
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
Why do you wait three days?
The meat has to be allowed for rigor to pass. It took us about 2 years to figure out why our meat was tough. All flesh goes through rigor after death. From what I understand, so by allowing the chicken to rest in the refrigerator for 2 to 3 days after the kill, the meat becomes very tender. I use most of my chicken be-boned. I do miss not having a whole bird with it's skin on for roasting. I have a recipe that I picked up from America's Test Kitchen for Chicken Diablo. The whole bird has the back bone cut out and the bird is flattened. I then stuff under the skin with oil infused herbs. The bird is then slow roasted on the BBQ. I still haven't figured out away to do this without the skin on the bird. So I am going to need to borrow CL's chicken plucker next spring. I want between 6 and 8 whole birds with the skin on. But the rest are going to be skinned and de-boned like we have been doing.
The first year I didn't de-bone any of the meat. I regretted that quickly. When I use frozen chicken I needed it cut into pieces for the most part. I do know though if you are roasting chicken that the skin and bones make a big difference in flavor. I have been cutting up the hearts and liver to feed to the mean meat eating beasties in the fish tank.
I have 3 rubber maid tubs when we process.
The birds go in water bath 1 first to rinse, then in bucket to to fully rinse, then ice bath in bucket 3 where they stay a few minutes, then we bag them, before rigor.
After rigor, you cannot get their legs in a 1 gallon ziplock.
Then into the freezer.
When I thaw, I let them sit & soak all the juice they want.
Our processed birds are to die for.
Just did one yesterday cut up & dredged in spice & flours (sorgham, buckwheat, corn meal, corn starch & flaxseed meal) with garlic pow & curry powders, turmeric.
Cooked like shake n bake..man oh man soooooooooooooo good & crusty crisp skin & so juicy moist insides.
YUM.
