What am I doing wrong?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by yotetrapper, Mar 21, 2009.

  1. yotetrapper

    yotetrapper Chillin' With My Peeps

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    With tough ol chickens. I had to cull a year old rooster the other day, so I put him in a stock pot and simmered him for about three hours. Then I refridgerated him, still in the stock, and when I went to cut him up the next day I tried a piece of the breast meat and it was like chewing toothpicks! I spit it out it was so bad.

    Can year old chickens be made edible? I have several more I need to cull so I'm wondering if I should even both cleaning them, or just compost them.
     
  2. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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    Try:

    1. a pressure cooker
    2. making recipes that call for day-long cooking, such as coq au vin (the acid of the wine is a natural tenderizer)

    Did you brine the roo before preparing?
     
  3. yotetrapper

    yotetrapper Chillin' With My Peeps

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    I soaked him in salt water for about 8 hours. How do you pressure cook a chicken? All I've ever used my pressure cooker for was canning.
     
  4. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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  5. shortcake1806

    shortcake1806 Sassy McSassington

    Sep 11, 2007
    I agree the pressure cooker works great for tough old birds. The crockpot can be great too. Long slow cooking works better.
     
  6. patandchickens

    patandchickens Flock Mistress

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    Also make sure it is ONLY a simmer, never (at any point) a boil which will tend to vulcanize the meat.

    GOod luck, have fun,

    Pat
     
  7. yotetrapper

    yotetrapper Chillin' With My Peeps

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    Thanks guys, I'll try the pressure cooker on the next one then.
     

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