At the end, discard the chicken and eat the boot. Slow cook for 4 - 6 hours depending on the weight of the chicken. Place old boot on top of chicken to keep it weighed down in the stock. Add some herbs and place in pot with chicken and some water or stock. There is a good stewing recipe as follows: Chop onions, carrots, turnips and garlic. I have no idea if it would help with an "unrested" chicken. I also have found a pressure cooker invaluable in cooking old roosters and such. I only learned this because I'm lazy and never get them in the freezer the same day we process them. I let mine chill out for two or three days, until I can position their legs inside the bags easily, before I freeze them. I wouldn't cook a chicken whose joints wouldn't move easily, I'd put it back in the refrigerator to rest some more and let the rigor mortis pass. Maybe this person's bird was baked too quickly or with too much heat. Either simmered in broth or baked in a covered roasting pan. The birds I usually process are large-fowl cockerels between 18-24 weeks of age. They stay there for 2-4 days before I cook or freeze them. Later in the day I'll pull them out and wrap each in a plastic grocery bag and set it in a pan in the refrigerator. They are all in the reefer right now for at least 24-48 hours.Īfter processing my chickens I plunge them in ice water so the meat can cool down as fast as possible. I Just completed butchering 21 more this afternoon and would hate for them all to go the same route.
#Cornish cross weight gain chart free#
Would you be having any thoughts as to why the chicken is so tough? He was only a year old, but free range. This guy was so tough you could not chew any of it! So right now he is in the stew pot to see if that helps relieve him of his "tightness".
My wife pulls him out early this afternoon and into the oven he went! Out he comes a couple of hours later and right away we discovered the legs did NOT MOVE upon trying to cut him up as all other store bought ones tend to do.
I finished cleaning the bird, put it in cold water for about twenty minutes, and then into the refrigerator overnight. Everything went as advertised from the scalding to the plucking, gutting etc. The plucker is done and we used it yesterday for the first time.
I bought your plans and some parts for the plucker a couple months ago, and then recently a bunch of shrink bags. There is a lot of good information to be gleaned from the comments! I posted the letter to my Yahoo discussion group, WhizbangChickenPluckers to get some feedback. They want to know what went wrong.īelow is a letter I recently received from such a disappointed person. Every so often I'll get an e-mail from someone who has processed a homegrown chicken, only to find that it is tough and rubbery.
0 kommentar(er)
