We survived!

[Milliemay]

O.k., so it wasn't that bad. I was the slowest at plucking. How long do you leave it in the scalding pot, and how long in the cold water? The worst part was just getting started! Any suggestions, tips, on getting all those feather things out would be appreciated! Thanks in advance!

 

[Steve_of_sandspoultry]

We don't brine ours, we just age them in the fridge for anywhere from 3 to 6 days depending on the size.

Steve in NC

 

[cassie]

I have never tried brining. I do not like salty food. I don't know if brining makes it salty or not. Some people swear by it but I don't see the point. Ours is tender enough without it. We just age ours in the fridge for a day or so and then freeze or cook. BTW, I wouldn't delay processing your lame Cornish X. Sooner is better. Otherwise he may die before you make up your mind.

 

[Milliemay]

It's the first time, guess I've been dragging my feet. You are correct, it will get done today. Thanks!

 

[jaku]

It should be mentioned that "brining" isn't the same as adding salt to the ice water when you cool/let your birds rest after processing. Brine is HEAVY salt, sugar, and other spices that will change the flavor of your meat, whereas salt in the water will help cool your birds faster, and help the tissues break down a little more, but won't make your birds taste "salty" at all. So, there is NO need to "brine" your birds after processing, unless you want the brined flavor, but you DO need to let your birds cool (I happen use salted water for 24 hours, followed by another 24 packaged in the fridge,) for awhile after they're done being processed.

 

[Beekissed]

I don't use salt or water for cooling. I lay them on ice during the processing and then chill them in the fridge for 2 days. After that its in the freezer. I don't want to leach any of the flavor out of the meat by keeping them in water for a long time.

 

[kathyinmo]

Quote:
That is just the question I was about to post. Thanks!

So, do I have this correct ... ? When you process a chicken, you HAVE to let it "rest," a day or more, before freezing, to assure it will be tender. ??? Rest in the salt water?

Does brining help to make an older bird tender? Or is it in the cooking, that one would focus on to make it temder?

OP, I didn't mean to hijack your thread. I'm new to this subject, and would like to learn all your secrets! LOL

 

[jaku]

Quote:
That is just the question I was about to post. Thanks!

So, do I have this correct ... ? When you process a chicken, you HAVE to let it "rest," a day or more, before freezing, to assure it will be tender. ??? Rest in the salt water?

Does brining help to make an older bird tender? Or is it in the cooking, that one would focus on to make it temder?

OP, I didn't mean to hijack your thread. I'm new to this subject, and would like to learn all your secrets! LOL

You don't HAVE TO, but it's a good idea. I rest mine for 48 hours- 24 in salted ice water, then another 24 packaged in the fridge before I deliver, eat or freeze. I even rest the birds I sell for 48 hours. Most non-chicken-people would just cook them if they weren't rested, then I'd get blamed for having tough birds. I don't brine my birds, so I can't answer the second part.

 

[twentynine]

The few times I have raised actual meat birds, I process, cooled, packaged, and straight to the freezer. Same day, sometimes within minutes, not even hours.

At the time my logic was that the birds were only 8 to 12 weeks, not like they were months or years old like a culled layer. Not like they were tough or stringy.

I have a pathological fear of spoiled meat. Getting my birds frozen fast as possible was and is the way for me.

 

[jaku]

Quote:
Tough by age isn't the fear, rather tough by rigor mortis. You should at least let that pass before you freeze or eat. Also, there is no need to fear your meat spoiling as long as you get it down to 45 degrees within an hour. I shudder to think how long it's been since ANY of the "fresh" meat on grocery store shelves was walking around.