Post by Cyngbaeld on Feb 11, 2012 11:14:51 GMT -5
Little trick I learned because I range my birds and frequently have an older one that is tough as toenails.
1. brine it for 24 hrs after butchering (draws out the blood and lets the rigor relax)
2. rinse and put in COLD water with salt (can add onions etc), turn on lowest heat and let it slowly come to simmer
3. turn it off and let it cool then put in fridge overnight
4. put it on low and let slowly come to a simmer
if it is still chewy, repeat 3 and 4. Sometimes I've done this for several days before the bird was tender, but then it just falls apart.
1. brine it for 24 hrs after butchering (draws out the blood and lets the rigor relax)
2. rinse and put in COLD water with salt (can add onions etc), turn on lowest heat and let it slowly come to simmer
3. turn it off and let it cool then put in fridge overnight
4. put it on low and let slowly come to a simmer
if it is still chewy, repeat 3 and 4. Sometimes I've done this for several days before the bird was tender, but then it just falls apart.