It's culling time...cooking

ross · Post by **ross** » Mon Aug 15, 2016 10:33 pm

TomK wrote:QR_BBPOST Wow....thank you all...i let the birds do the resting 2-3 days thing last year and MJ did one up in the slow cooker but i wouldn't quite call it texture...lol...i think they had no fat on them...the second one ended up in soup so that was no issue...i like roast chicken best so i wanted not to screw things up..

Corn will put on fat .

Ontario Chick · Post by **Ontario Chick** » Mon Aug 15, 2016 11:20 pm

MuskokaMaiden wrote:QR_BBPOST Dang, I just put mine in the freezer a few minutes ago. It has only been a 3 day rest; excuse me while I go transfer them back into the fridge...

Two or three days is enough if the bird is going to be frozen.
If it's going to be used fresh up to 5 days is going to give you a more tender bird when using dual purpose free range bird.
The cornish cross doesn't need that much aging since it's bred for fast growth and doesn't get very much exercise, if any.

windwalkingwolf · Post by **windwalkingwolf** » Tue Aug 16, 2016 1:31 am

It depends on how old the bird is too--cornish x meat chickens don't need a resting time at all, being so young (and motionless lol). ANything that hasn't hit sexual maturity yet shouldn't be tough. Young cockerel is not as tough as old rooster. Turkeys don't seem to get tough no matter how old they are, at least not the toms.

Post by **Killerbunny** » Tue Aug 16, 2016 5:54 am

I think a test is in order. Tom tries all these methods and we go round for a taste test?

Post by **WLLady** » Tue Aug 16, 2016 8:31 am

I think KB might be onto something there.....

Jaye · Post by **Jaye** » Tue Aug 16, 2016 8:33 am

Sounds like a good idea!

Ontario Chick · Post by **Ontario Chick** » Tue Aug 16, 2016 9:18 am

Tom said young birds, so I assumed we are talking this years hatch.
Frankly anything older then that would be dog food around here.

ross · Post by **ross** » Tue Aug 16, 2016 4:39 pm

If Ive got old stock I use a pressure cooker with a few veggies inside . Soak um in salt water overnight as well . . Luck

Epona · Post by **Epona** » Wed Aug 17, 2016 2:00 pm

The sugar & salt mix works well. Lately, I've been using orange crush for a 48 hr marinate when I think to pick some up. Been really pleased with the sugar & salt mixed w pineapple juice for the ducks.

Flat Rock Farm · Post by **Flat Rock Farm** » Wed Aug 17, 2016 2:44 pm

All good information as I have about 8 cockerels going on Monday, hopefully less if I can find homes for the Brabanters. It's been a few years since I have sent any to be processed, the last time it was the broilers, they were a mix of males and females. I never noticed the taste difference between the sexes?? The ones being processed are EO's and about 22 weeks old. I will refrigerate first before putting them in the freezer.

Thanks for the tips

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Question It's culling time...cooking