All great suggestions! Can't wait for the week to end so I can go out hunting again! Didn't see anything the other night unfortunately.
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All great suggestions! Can't wait for the week to end so I can go out hunting again! Didn't see anything the other night unfortunately.
If you have more time. You can leave them to soak in cold water in the fridge for about three days. To prepare the water you just add NON-IODINE salt like pickling or course salt. The meat soaks up some of the water and salt, and releases blood from the tissue. Do not use table salt, table salt has had iodine add and will tant the meat. The breast meat will come out pink and tender. Then just use them in any recipe you normally use chicken. Pot pies come to mind....wife will not make them till it's cold outside....only get them in the winter...
damn it guys....never had one but it made me
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Quick to cook but takes a while to age.
Leave the breast in the fridge for a week or more, than put Montreal spice on it and BBQ for not long (don't over cook it, medium is perfect).
For the leg, nothing quick....
Agree with seabast about ageing.
It definitely tenderizes the meat.
I only do 48 hours.
Fillet the breasts off the bones and let it age in a refrigerator for 2 days.
After that, either eat right away or freeze for the winter.
Personally, I think two days of ageing is plenty especially considering how often there is is a tiny bit of GI contamination that needs to be washed away.
Legs, wings and scapular meat go directly to the freezer for sausage making.
Remember to keep all the livers for a cold day/mid winter for nice pate!
Quote:
Originally Posted by seabast