Mr.Rooster Is A Tough Ole Bird - Survivalist Forum
Survivalist Forum

Advertise Here

Go Back   Survivalist Forum > >
Articles Classifieds Donations Gallery Groups Links Store Survival Files


Notices

Farming, Gardening & Homesteading Country lifestyle, homesteading, blacksmithing and living off the grid.

Advertise Here
Similar Threads
Thread Thread Starter Forum Replies Last Post
mean rooster Sloth Farming, Gardening & Homesteading 37 09-30-2016 09:55 PM
tough sheriff Arpaio not so tough now strvger General Discussion 131 04-24-2015 03:14 PM
are DUI laws too tough? not tough enough? zooeyhll General Discussion 95 02-24-2015 04:25 PM
Do I have a rooster? 13ella Farming, Gardening & Homesteading 12 04-23-2014 09:09 AM
Rooster War lookwade Farming, Gardening & Homesteading 6 01-12-2014 08:04 AM
A rooster question Bavarian Raven Farming, Gardening & Homesteading 16 08-16-2012 08:25 PM
Rooster and hen question JoeKan Farming, Gardening & Homesteading 23 07-09-2012 12:44 PM
New Rooster sophiedsouza Jokes, Humor & Music 0 10-06-2009 05:13 PM
Rooster or hen? Can you tell? Claywms Farming, Gardening & Homesteading 24 06-03-2009 08:37 PM
When the going gets tough, the tough get crocheting! Rosesandtea General Discussion 1 04-08-2009 12:57 PM

Reply
 
Thread Tools Display Modes
Old 09-10-2013, 11:33 PM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default Mr.Rooster Is A Tough Ole Bird



Advertise Here

I am new to processing home raised chickens.

We butchered a year old rooster (Mr. Rooster), last summer then froze him. He had rigor mortise. His legs stuck straight out. I left him in the fridge for several days hoping that would go away but it didn't. I didn't want to leave him longer to spoil. You should have seen me trying to wrap this bird in Saran wrap. LOL

Now I have cut up store bought chickens for many years now but, never a year old rooster.

That is the toughest meat I have ever seen. I cut him up raw and that was a job in itself. I even cut my thumb on a bone wrestling with it.

Then I put the pieces in a pot of water salted and boiled for 15 minutes. I then removed the pieces to cool so I could de-bone the meat and make soup to can. I planned on cooking the deboned meat longer and add spices, veggies and stuff. I could not even get the meat off the bone and frustrated I put all the pieces back in the pot to deal w/ tomorrow because it is late.

For experienced chicken people out there; what is the best way to go about this? Do I boil it till tender then debone it? Would pressure cooking it make it happen quicker and easier or should I crock pot it till tender?

What do you do to process a tough ole rooster for canning.
Quick reply to this message
Old 09-11-2013, 04:37 AM
Rascals's Avatar
Rascals Rascals is offline
Never Give up
 
Join Date: Dec 2008
Location: Portland Or
Posts: 7,579
Thanks: 10,969
Thanked 14,183 Times in 4,470 Posts
Default

Not sure how my wife cans them. But you need to learn to process them better. Did you drain him? I just use a traffic cone turned upside down put them in there and cut the head off let them drain for 1/2 hour and then just them up. Never got rigor mortise.
Quick reply to this message
The Following User Says Thank You to Rascals For This Useful Post:
Old 09-11-2013, 05:29 AM
Chrysalis Chrysalis is offline
Actias Luna
 
Join Date: Sep 2009
Location: On the riverbank
Posts: 4,225
Thanks: 16,969
Thanked 14,557 Times in 3,248 Posts
Default

Definitely the pressure cooker.

There are methods for making chicken tender, such as marinating in citrus, garlic, and sour cream. Since your zombie bird has already been in the fridge for a couple days that won't work. I vote for an aggressive round with the pressure cooker with lots of seasoning.

Let us know how it turns out.
Quick reply to this message
The Following 4 Users Say Thank You to Chrysalis For This Useful Post:
Sponsored Links
Advertisement
 
Old 09-11-2013, 07:54 AM
MattB4 MattB4 is offline
Closed for the Season.
 
Join Date: Jun 2011
Posts: 15,773
Thanks: 22,099
Thanked 30,707 Times in 10,730 Posts
Default

Chickens can benefit from hanging in a cool environment (not freezing) for the purpose of aging. Usually 10 hours will see the majority of rigor pass. Though two days for a older chicken is common for enzymes to break down the muscle fiber and increase tenderness.

Aging of meat is almost a lost art. A lot of meat gets slaughtered and immediately froze. This leads to tough meat.
Quick reply to this message
The Following 3 Users Say Thank You to MattB4 For This Useful Post:
Old 09-11-2013, 08:22 AM
Hazeleyes's Avatar
Hazeleyes Hazeleyes is offline
Follow your own star
 
Join Date: May 2010
Location: Missouri
Posts: 1,905
Thanks: 4,340
Thanked 3,669 Times in 1,074 Posts
Default

here are some good ideas
http://www.backyardchickens.com/t/94...yr-old-rooster
Quick reply to this message
The Following User Says Thank You to Hazeleyes For This Useful Post:
Old 09-11-2013, 08:50 AM
HandLoad's Avatar
HandLoad HandLoad is offline
Ephemerally here
 
Join Date: Feb 2012
Location: Great NorthBest
Posts: 6,875
Thanks: 11,348
Thanked 12,927 Times in 4,742 Posts
Default

Coq Au Vin.
Quick reply to this message
The Following 2 Users Say Thank You to HandLoad For This Useful Post:
Old 09-11-2013, 08:53 AM
Old Soldier's Avatar
Old Soldier Old Soldier is offline
You talkin' to me?
 
Join Date: Aug 2011
Location: Somewhere between the Red and the Rio Grande
Posts: 8,463
Thanks: 15,301
Thanked 28,444 Times in 6,787 Posts
Default

Simmer him for a couple of hours, the meat WILL come off the bone. Once it's canned it will be tender and flavorfull.
Quick reply to this message
The Following User Says Thank You to Old Soldier For This Useful Post:
Old 09-11-2013, 11:37 AM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by Rascals View Post
Not sure how my wife cans them. But you need to learn to process them better. Did you drain him? I just use a traffic cone turned upside down put them in there and cut the head off let them drain for 1/2 hour and then just them up. Never got rigor mortise.
Alan hangs the birds upside down on a line(headless) so it drains.
Quick reply to this message
Old 09-11-2013, 11:42 AM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by MattB4 View Post
Chickens can benefit from hanging in a cool environment (not freezing) for the purpose of aging. Usually 10 hours will see the majority of rigor pass. Though two days for a older chicken is common for enzymes to break down the muscle fiber and increase tenderness.

Aging of meat is almost a lost art. A lot of meat gets slaughtered and immediately froze. This leads to tough meat.
That would be nice if I had a walk in fridge, but I don't.
Quick reply to this message
The Following User Says Thank You to Vectorwoman For This Useful Post:
Old 09-11-2013, 11:45 AM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by Gypsymoonfarm View Post
Definitely the pressure cooker.

There are methods for making chicken tender, such as marinating in citrus, garlic, and sour cream. Since your zombie bird has already been in the fridge for a couple days that won't work. I vote for an aggressive round with the pressure cooker with lots of seasoning.

Let us know how it turns out.
How long would you pressure cook it?
Quick reply to this message
Old 09-11-2013, 11:45 AM
MattB4 MattB4 is offline
Closed for the Season.
 
Join Date: Jun 2011
Posts: 15,773
Thanks: 22,099
Thanked 30,707 Times in 10,730 Posts
Default

Quote:
Originally Posted by Vectorwoman View Post
That would be nice if I had a walk in fridge, but I don't.
Not needed. Hanging can be done in temperatures that are higher, you just need to reduce the time. In many parts of the world today you will see gutted chickens in markets simply hanging for sale. It just becomes a art of knowing when the meat has aged but is not rotting.
Quick reply to this message
The Following 2 Users Say Thank You to MattB4 For This Useful Post:
Old 09-11-2013, 12:41 PM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by MattB4 View Post
Not needed. Hanging can be done in temperatures that are higher, you just need to reduce the time. In many parts of the world today you will see gutted chickens in markets simply hanging for sale. It just becomes a art of knowing when the meat has aged but is not rotting.
I will definitely do some research on that. We don't kill any birds unless it is cool out, mainly because of flies and stuff. The thing is here in Wi if it is very cool in the day; chances are it will freeze that night.

My husband has been a deer hunter all his life. I bet he understands what you are saying better than I. Though I do understand. I am just a stickler for food safety.

I know that I never freeze a good steak. I will let it age in the fridge for a few days, but having meat hang outside in temps withing the danger zone makes me nervous. LOL Though I know it has been done for hundreds of years.

I definitely need to do some research. You have giving me some stuff to think about for sure.

I have a couple of hens who have shown to be very bad mothers, and contemplating killing them for food. I have got to find a better way than what I did with Mr. Rooster.
Quick reply to this message
The Following User Says Thank You to Vectorwoman For This Useful Post:
Old 09-11-2013, 10:11 PM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

I decided to crock pot him, because I was busy and didn't want to have to keep and eye on the pressure cooker.

It worked great. I then made chicken veggie and wild rice soup. It made 4 quarts.

Thanks for all the advice.
Quick reply to this message
The Following 2 Users Say Thank You to Vectorwoman For This Useful Post:
Old 09-12-2013, 06:35 AM
Chrysalis Chrysalis is offline
Actias Luna
 
Join Date: Sep 2009
Location: On the riverbank
Posts: 4,225
Thanks: 16,969
Thanked 14,557 Times in 3,248 Posts
Default

Quote:
Originally Posted by Vectorwoman View Post
How long would you pressure cook it?
Do you have a small pressure cooker? I don't mean a canner, I mean an actual device for pressure cooking meals. If you have a pressure cooker I would say about half an hour. I don't know if using a pressure canner would be very efficient for single meals.

Did you cook him up yet?
Quick reply to this message
The Following 2 Users Say Thank You to Chrysalis For This Useful Post:
Old 09-12-2013, 11:52 AM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by Gypsymoonfarm View Post
Do you have a small pressure cooker? I don't mean a canner, I mean an actual device for pressure cooking meals. If you have a pressure cooker I would say about half an hour. I don't know if using a pressure canner would be very efficient for single meals.

Did you cook him up yet?
I do have a small pressure cooker for pressure cooking roasts and stuff. I never even think of using it. I have never used it; but would like to.

I did cook hom in the crock pot.(scroll up
Quick reply to this message
The Following User Says Thank You to Vectorwoman For This Useful Post:
Old 09-12-2013, 12:27 PM
Old dude's Avatar
Old dude Old dude is offline
Stop being on my side!
 
Join Date: Oct 2010
Location: South Mississippi Swamps
Age: 61
Posts: 8,536
Thanks: 39,866
Thanked 25,825 Times in 7,411 Posts
Default

Quote:
Originally Posted by Vectorwoman View Post
I do have a small pressure cooker for pressure cooking roasts and stuff. I never even think of using it. I have never used it; but would like to.

I did cook hom in the crock pot.(scroll up
Put that pressure cooker to use! Not only is it great for pot roasts an old roosters, but it's great for dried beans -- a big time and energy saver.

And congrats on successfully cooking that rooster.
Quick reply to this message
The Following User Says Thank You to Old dude For This Useful Post:
Old 09-12-2013, 08:07 PM
Rockyriver's Avatar
Rockyriver Rockyriver is offline
Ham Extra Class
 
Join Date: Jun 2011
Location: N.C.
Posts: 3,257
Thanks: 2,330
Thanked 5,527 Times in 1,813 Posts
Default

Quote:
Originally Posted by HandLoad View Post
Coq Au Vin.
I felt stupid not knowing what this meant so I googled it. LOL.
Quick reply to this message
The Following 2 Users Say Thank You to Rockyriver For This Useful Post:
Old 09-12-2013, 08:09 PM
Old dude's Avatar
Old dude Old dude is offline
Stop being on my side!
 
Join Date: Oct 2010
Location: South Mississippi Swamps
Age: 61
Posts: 8,536
Thanks: 39,866
Thanked 25,825 Times in 7,411 Posts
Default

Quote:
Originally Posted by Rockyriver View Post
I felt stupid not knowing what this meant so I googled it. LOL.
Most modern recipes don't mention this, but that's actually a dish that's better made with an old rooster than with a mushy, bland grocery-store "fryer". It takes time to build up rich flavor -- but then you have to cook it right.
Quick reply to this message
The Following User Says Thank You to Old dude For This Useful Post:
Old 09-12-2013, 08:12 PM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by Rockyriver View Post
I felt stupid not knowing what this meant so I googled it. LOL.
I just did too. I meant to before but got side tracked.
Quick reply to this message
Old 09-12-2013, 08:13 PM
Vectorwoman's Avatar
Vectorwoman Vectorwoman is offline
Survivor
 
Join Date: May 2010
Location: Wisconsin
Posts: 14,273
Thanks: 26,638
Thanked 22,249 Times in 8,829 Posts
Default

Quote:
Originally Posted by Old dude View Post
Most modern recipes don't mention this, but that's actually a dish that's better made with an old rooster than with a mushy, bland grocery-store "fryer". It takes time to build up rich flavor -- but then you have to cook it right.
Old birds have a richer flavor?
Quick reply to this message
Reply

Bookmarks

Tags
chicken, tough chicken



Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Survivalist Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
Gender
Insurance
Please select your insurance company (Optional)

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



Thread Tools
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 09:52 PM.


Powered by vBulletin®
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Search Engine Optimisation provided by DragonByte SEO (Lite) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2020 DragonByte Technologies Ltd.
Copyright © Kevin Felts 2006 - 2015,
Green theme by http://www.themesbydesign.net