- Apr 2, 2013
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Monday I processed a RIR roo (he was about 20 weeks old). He sat in the fridge in salt water for two days and then in buttermilk and a spice mix until last night. After frying him up the skin was so tough you couldn't even stick a fork in him. The meat tasted very good, but that skin ruined the entire meal. I really hate to skin a bird since a nice crispy skin makes me think I might have to from now on. Any thoughts on why the skin was so tough?
Chris
Chris
