Young RIR roo...

Discussion in 'Meat Birds ETC' started by chrispbrown27, Aug 17, 2013.

  1. chrispbrown27

    chrispbrown27 In the Brooder

    Apr 2, 2013
    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?

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