Wes Hunter wrote:
I've never tried it, but I had a customer tell me that using alcohol is another method of rendering an old bird palatable.....
Colleen Oleary wrote:I like to put chicken in heavily salted water for a couple days. The salt preserves and tenderizes the meat and also gives beneficial probiotics.
Alan Loy wrote:Two additional options
marinate in your preferred acid based marinade (wine, lemon etc)
strip the carcass and then mince/grind the meat then use as you would ground beef
Marco Banks wrote:
We lost a couple of birds to coyotes last week (I know, in Los Angeles none-the-less) and one of them was badly injured. I put her out of her misery, and then proceeded to clean and process it. A couple of things surprised me. 1. How small the actual dressed bird was when I got it all cleaned. It was a Bar-Rock, and with feathers, she looked to be about 4 or 5 pounds. But once processed, she was maybe half that. She was all fluff.
jack vegas wrote:What did I do with a tough old bird?
I married her!