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Country Discussion Topics
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Tough Chicken
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Dave    Posted 07-07-2003 at 12:07:54       [Reply]  [No Email]
I killed two of my R.I.Reds and cooked them on the grill and the meat was real tough. They were 21 weeks old. I shot them in the head and then skinned them (instead of scalding and feathering, we don't eat the skin)then my wife boiled them (someone said that would help keep em tender) and I put them on the grill. I don't think that I over cooked them. Although some of it may have been, but it was all tough. Any suggestions?
Thanks!!
DR


Ivey    Posted 07-07-2003 at 21:33:04       [Reply]  [No Email]
Any meat, game or domestic, should "hang" for a day before cooking. You don't have to actually hang it, just store in the fridge for one day, then cook. Roosters will always be tough, that's why you caponize....


d louise    Posted 02-16-2009 at 12:13:05       [Reply]  [Send Email]
our chicken are always tough any suggestions why?


Okie-Dokie    Posted 07-07-2003 at 17:34:47       [Reply]  [No Email]
Seems like after you process them if you make up some salt water and leave the chickens in it over night then they are some what more tender. Be sure to rinse them off real good or they will be pretty salty.


Annie in KY    Posted 07-07-2003 at 12:19:31       [Reply]  [Send Email]
Did they freerange? Unfortunatley, I think tough chicken is often the price to pay for letting the little critters lead a happy-freeranging life. All that exercise and running to you when you call ..here-chick-chick-chick builds muscle.


Cindi    Posted 07-07-2003 at 13:42:27       [Reply]  [No Email]
I think you're right on there Annie. Mine were tough too, had to boil them and boil them and boil them. What I do now if I want to fry or grill, I kill enough that we can have the white meat and the dogs can have the dark meat. The breast and wings tend to be a little less tough but still not like store chicken. Pen them up for a month or so, feed the heck out of them, then process them.


Stan ETenn    Posted 07-08-2003 at 06:29:42       [Reply]  [Send Email]
I guess I'd eat with the dogs. Each to his own.


ret    Posted 07-07-2003 at 18:27:42       [Reply]  [No Email]
where on the scale would an eight lb. rooster dressed be rated, real big, big, average? He was a big RI red, got so we couldn't get close to the coop. 2x4 or a shovel didn't make him back off. One day when I turned my back he got me, Anyway, that is what he weighed dressed out. He was not an old rooster, but he was tough


Jimbob    Posted 07-07-2003 at 14:13:43       [Reply]  [No Email]
Roosters are toughest meat. We decided not to free-range, but do have a fenced in yard for fresh air & a little sun.


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